Spanish Gazpacho Soup

• 6 large tomatoes (core removed)
• 3 large cloves of garlic (peel removed)
• 1 small onion, quartered (peel removed)
• 1 small jalapeno stem and seeds removed (optional)
• 1 cup vegetable broth (made need slightly more or less depending on your desired thickness)
• 1 cup finely chopped cucumber
• 1 cup finely chopped red pepper
• 1 cup chopped cilantro

INSTRUCTIONS:

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.

Serves 4