Summer is synonymous with vine-ripened tomatoes, so why not celebrate the season with a chilled bowl of Gazpacho on a hot afternoon. The Portuguese variation adds bread to thicken the soup.
Gaspacho à Alentejana
8 tomatoes, cored, peeled and diced
1 cucumber, seeded, peeled and diced
1 green bell pepper, seeds removed,
2 garlic cloves
1 teaspoon fresh, flat-leaf parsley
1/2 teaspoon fresh oregano
4 slices day old bread
2 tablespoons red wine vinegar
2 tablespoons quality olive oil
2 cups cold water
1/2 teaspoon of pepper
1/4 teaspoon of sea salt
Combine the tomatoes, cucumber, peppers, garlic, herbs, vinegar, olive oil and water in a blender and blend until smooth. Tear or cut the bread into 1-inch cubes and combine with the soup mixture. Refrigerate for an hour. Garnish with thin slices of bell pepper and serve chilled with a glass of Vinho Verde.