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Gazpacho, the perfect summer soup
The tomatoes are still ripe, and the weather still hot. The climate is reminiscent of those lazy days spent in Barcelona, near the waters, when the stomach was only capable of taking cold glasses of white wine
Gazpacho, An easy tomato soup recipe
The tomatoes are still ripe, and the weather still hot. The climate is reminiscent of those lazy days spent in Barcelona, near the waters, when the stomach was only capable of taking cold glasses of white wine or beer and bowls of iced gazpacho soup. Here’s the Recipe:
- Prep Time: 15 min.
- Cook Time: 15 min.
- Total Time: 30 mins.
- Yield: 4
- Category: Soup
- Method: Boil
- Cuisine: American
Instructions
- Cube 2 medium/large tomatoes
- Cube 2 medium sized cucumbers
- large pepper (green, red, yellow or orange. Your preference)
- medium Vidalia Onion
- cloves of garlic
- Hollow out about a handful of sourdough bread
- Put everything in a blender (Vitamix recommended).
- Add salt and pepper to taste.
- Add 1 cup of Extra Virgin Olive Oil.
- Add 1 cup water.
- Blend to your liking. Longer for smooth, shorter for a chunkier consistency.
- Chill for 1 hour in the refrigerator.
- Serve with croutons for topping (store bought or made with leftover bread).
- Add ice cubes if not chilled enough.
Nutrition
- Serving Size: 4
Keywords: Gazpacho Soup, Cold tomato soup, cold soup
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Ey! Not bad recipe! Missed adding vinegar (important), you can also add boiled egg (many people in Andalusia add egg in their recipes). And beware with garlic, 1 clove of garlic is enought. Cheers!
★★★★★
Thanks for the tips, will certainly add a bit of vinegar. Yeah, we don’t like too much garlic either. Eggs, I’ve had the gazpacho with eggs, Andalucian style, so delicious!