Gazpacho with Sweet Paprika

Featured by Resalte de Penafiel in the International Wine Club.


About 1 pound ripe, plum tomatoes
1/2 cucumber, peeled and roughly chopped
1 red pepper, roughly chopped
1 red onion, roughly chopped
1 garlic clove, chopped
Extra Virgin Olive Oil
200 mL vegetable stock
2 tablespoons sherry vinegar
2 teaspoons sweet paprika - in your Adventure Package!
1 white baguette, cut into 4 pieces


1. Mix all of the ingredients in a large bowl using 4 tablespoons of olive oil and season well.

2. Use a blender to create a fine consistency.

3. Chill the Gazpacho overnight in the refridgerator, or at least 4 hours.

4. Serve chilled in small cups or glasses with extra diced vegetables sprinkled over, if you like.

5. Toast the baguette slices and serve with the Gazpacho.