Welcome back to Soup Day Tuesday where I bring you recipes to soups I like on a weekly basis. today’s soup is quick gazpacho because I really miss summer and sipping cold gazpacho while sitting outside my favorite bistro. Image and recipe via.
Ingredients
1 can (15 ounces) petite diced tomatoes
1/2 cup cucumbers, diced, peeled and seeded
1/2 cup green bell pepper, diced
1 tablespoon red onion, diced
1-1/2 teaspoons Spice Islands® Smoked Paprika
1/4 teaspoon Spice Islands® Garlic Powder
2 tablespoons Mazola® Extra Virgin Olive Oil
2 tablespoons sherry or red wine vinegar
Spice Islands® Sea Salt Adjustable Grinder
Spice Islands® Black Pepper Adjustable Grinder
2 ounces Manchego cheese, shaved
Directions
Pulse tomatoes, cucumber, green pepper, onion, smoked paprika, garlic powder, olive oil and vinegar in a food processor 5 to 7 times to puree. Grind sea salt and black pepper to taste. Refrigerate at least 1 hour to chill soup. Top each bowl of soup with shavings of manchego cheese.
