The Tastes of Summer

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.

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