Y'know, I'd wanted to make my own gazpacho for almost 20 years and never got around to it for some reason. Until now! And now you can learn how to make this tasty cold soup too!

Soup ingredients:
- 1 28oz can of Roma tomatoes
- 1 small or medium seedless cucumber
- 1 medium or large green bell pepper
- 1 small red onion
- 1 garlic bulb
- 3 tbsp of olive oil or 2 tbsp of cooking oil (olive oil is preferred, but regular cooking oil will do fine if you have no olive oil)
- 2 tbsp of apple cider vinegar
- 1/2 tsp of salt or 1 tsp of sea salt
- 1/4 tsp of black pepper
- 1/2 tsp of ground cumin
- 1/2 tsp of dried basil

Garnishes:
- Croutons
- Fresh parsley

Optional side:
- 1 loaf of white bread

Recipe:
1. Peel and slice the cucumber (about half of it if small, 1/3 if medium), then set the slices aside in a bowl.
2. Wash the pepper, cut it in half, core and seed it, and cut half of one of the halves into thin strips, then add them to the bowl with the cucumber pieces.
3. Peel the onion and cut it in half, then chop one half into small pieces and put them into the same bowl.
4. Add the oil and vinegar to the bowl and mix everything together.
5. Peel the garlic bulb enough to remove three cloves from it. You might want to peel them, but for this recipe, it doesn't matter much if you do or not.
5. Pour the tomatoes and the juice they're canned in into a blender or food processor and puree them for 30 seconds.
6. Add the vegetable mix, garlic, salt, pepper, cumin and basil to the blender/food processor and puree for another 30 seconds.
7. Pour the soup into a sealable container and chill it in the fridge for 3-4 hours.
8. Serve cold with a side of bread and/or topped with croutons and parsley.
Ahi esta! You've made yourself some wonderful gazpacho! Hope you enjoy it, along with whoever you might share it with! :3