1/2 cucumber, cut into chunks
4 ripe medium tomatoes (I use Roma tomatoes)
1/2 bell pepper, cored, seeded and cut into chunks
1/4 yellow onion, cut into chunks
1 clove garlic, chopped
3 tablespoon wine vinegar
pinch of oregano
salt and pepper to taste
At this time of the year, few things are more refreshing than a big bowl of cold Gazpacho, a cold soup originally from Spain. Easy to prepare and highly recommended for lunch or dinner.
Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil.