Spanish Gazpacho Soup
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Preheat oven to 375 F. Put tomatoes (leave tomatoes whole), garlic, onion and jalapeño on a cooking sheet and cook for 20 min. Then put into blender with the vegetable broth and chop until almost smooth. Add salt and pepper to desired taste. Put in fridge for at least 1 hour or until cool. Before serving add cucumber, red pepper and cilantro into individual bowls and top with tomato broth. Serve cold.