Spanish Gazpacho will make you feel like you're on a summer vacation in Spain. This smooth and refreshing chilled soup features fresh tomatoes, cucumber, and bell pepper. You'll want to keep a batch in the refrigerator to enjoy all summer long. Be sure to allow at least an hour or overnight for the soup to chill.
Place all the ingredients (except the garnish) in the bowl of a food processor.
Process until completely smooth, scraping down the sides of the bowl with a spatula, as necessary.
Transfer the gazpacho to a container. Cover and refrigerate the soup for at least an hour or overnight before serving.
Serve individual portions topped with diced cucumber and bell pepper, if desired.
Soak the piece of bread in a bowl of water for a few minutes until it's soft. Carefully squeeze out the excess water before proceeding with the recipe. Leftover gazpacho will last refrigerated for about 5 days.