Make this easy gazpacho soup recipe! Inspired by my travels to Spain, it's cool, refreshing, and totally authentic. So perfect for summer!
Place the bread in a small dish and pour the water over to soak. Set aside.
Cut off the white part of the scallions and discard, add the green tops to a blender.
Remove the cores and seeds from the tomatoes, and add them to the blender.
Peel and de-seed the cucumber, and add it to the blender.
Remove the seeds and membrane from the bell pepper, and add it to the blender, along with the bread, olive oil, sherry vinegar, sugar, salt, and garlic powder.
Blend the mixture until smooth, then pour it through a fine-mesh sieve to strain it.
Chill the soup in the refrigerator until very cold (about 2 hours), then pour into bowls and garnish with a drizzle of olive oil, black pepper, and fresh chives.