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The bread gives gazpacho, which has its origins in andalusia long before the tomato arrived in europe (it was made simply with stale bread, water, vinegar, garlic and olive oil), its. Until very smooth and a bit frothy. Put the bell pepper and half of the tomatoes into a blender

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Blend until smooth, about 1 minute. Blend for 2 full min Toast bread lightly under hot broiler on both sides

Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl

Dress with the juice of 1/2 lime Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. It’s quick and easy to make in just 15 minutes or so, and i consider it lo mejor — just the best!

You can enjoy gazpacho on its own as a light lunch or pair it with crusty bread, grilled seafood, or tapas for a full summer meal Add the tomatoes, cucumbers, roasted red pepper, balsamic vinegar, 3 t olive oil, ¼ tsp Of the ripped baguette pieces