Arjamolho - Portuguese gazpacho

Prep Time20 mins   Servings: 4 people
Author: Daniela

This Portugese version of gazpacho is delicious. It is best to prepare it a day or two ahead to allow the flavours to blend.

Ingredients

• 3 medium tomatoes (see note)
  
• 1 green pepper 
• 1 medium cucumber 
• 1 onion 
• 2 garlic cloves 
• ¼ cup olive oil 
• 3 tbsps white wine vinegar 
• 2-3 tsps dried oregano 
• 2-3 slices (about 7 oz) of stale rustic bread, cut about ½ thick
  
• salt and pepper to taste 
• 2 cups cold water

Instructions

Cut the tomatoes in half and squeeze to remove seeds. Chop the tomatoes and onion into roughly ½ inch pieces. Clean the green pepper and peel the cucumber and chop them into the same sized pieces.
In a mortar and pestle pound the garlic and oregano into a course paste.
Cut or tear the bread into small pieces, more or less like croutons, and set aside.
Transfer the chopped vegetables to a bowl. Add the garlic and oregano.
Add the olive oil, vinegar, salt and pepper and mix everything very well.
Pour in about 2 cups cold water and mix well. Refrigerate overnight.
Serve in bowls with the bread pieces added last.

Note: Optionally, you can prepare the soup with the tomatoes peeled. Cut an X into the bottom of the tomatoes. Heat some water in a medium saucepan. When the water starts simmering, drop the in tomatoes for about 30 seconds. Remove the tomatoes and put in a bowl of ice water to cool. Peel the tomatoes.

Recipe Sources: tacoandtiramisu.com/arjamolho-recipe