Gazpacho: The Coolest Soup You've Never Tried 

Ha! Rosso totally wants in on the Gazpacho. Thanks for watching Frank! 😊

Hi Denise. I’ll put the recipe in the comments a little later today. Believe it or not our internet service provider is having a major outage right now. Not sure when service will be restored. Thank you for your patience and for watching Triple C! ❤️

Here's the recipe. Let me know how it turns out! Ingredients: 2 - 28 oz cans of whole peeled tomatoes 1/2 English cucumber, peeled and roughly chopped 1/2 red, green, yellow, or orange bell pepper, roughly chopped 1/2 red onion, roughly chopped 3 cloves garlic, peeled 1 jalapeno pepper, seeded and roughly chopped (optional) 2 slices stale bread, toasted and torn into pieces 3 TBLS extra virgin olive oil 2 tablespoons sherry, sherry vinegar (or red wine vinegar) 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1 tsp baking soda or 3 TBLS sugar 1 tsp cumin 1 tsp smoked paprika 1/4 cup chopped fresh parsley, cilantro, or basil Fresh cilantro or basil, for garnish (optional) Extra virgin olive oil, for garnish (optional) Sliced cucumber, for garnish (optional) Instructions: 1. Drain canned tomatoes into a bowl. 2. Toast the bread. Tear into pieces and add to the bowl of tomato juices. 3. Add salt, pepper, cumin, smoked paprika, and baking soda to the tomato juices. 4. In a food processor or blender, add garlic and fresh herbs (cilantro, parsley, or basil) and process with several pulses. 5. Add rough chopped vegetables cucumber, bell pepper, red onion, and jalapeno (if using) to the food processor and process until finely chopped. 4. Add tomatoes. You can work in batches if your blender isn't large enough to hold all the soup at once. 5. Add the bowl of tomato juices, bread, and seasoning. Pulse until everything is well incorporated. 6. Add olive oil and sherry or sherry vinegar. Taste and adjust seasonings as needed. 7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. 8. Serve cold in glasses or bowls, garnished with fresh cilantro, parsley, or basil, a drizzle of olive oil, and a cucumber slice.