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Gazpacho Recipe - Spanish Tomato Soup
Description
Gazpacho recipe! Discover the world famous Andalusian tomato soup (south of Spain), an extremely healthy and easy vegan recipe made with ripe tomatoes, garlic, pepper and cucumber. The perfect chilled soup for summer of the Spanish cuisine!
Ingredients
2 lb
tomatoes (ripe and cold.) 1⁄2
scallion (spring / green onion) 1⁄4
cucumber 1⁄4
green pepper (Italian) 1⁄2 clv
garlic 1⁄2 t
salt 2 T
olive oil (extra virgin preferably) 1 t
vinegar 1
egg (hard boiled (optional)) 1⁄4
green pepper (Italian) 1⁄4
scallion (spring / green onion) 1⁄2 pk
croutons (optional)Instructions
- Wash and peel tomatoes (a tip to peel off tomatoes easier is to immerse them in boiling water for 15 - 20 seconds). Take off stems.
- Chunk tomatoes and place in a blender or food processor.
- Peel and chop 1/4 cucumber and 1/2 scallion (spring or green onion) and add them to the blender.
- Wash 1/4 green pepper and take off stems and seeds. Chop and place it in the blender.
- Peel 1/2 clove of garlic and add it to the blender. Removing the sprout is optional.
- Add salt and vinegar and start blending. Then add the extra virgin olive oil gradually to make it thicker!
- Use chopped hard-boiled egg, scallion, green pepper and croutons to garnish.
- Serve cold and enjoy your Spanish Gazpacho recipe! See more healthy recipes or vegan recipes.
Notes
- You can use any variety of ripe tomatoes to prepare a good Gazpacho recipe, but the original one uses plum tomatoes.
- Some Spaniards use lemon juice instead of vinegar.
- Gazpacho has to be served very cold and is normally garnished with some chopped hard-boiled egg, scallion, Italian green pepper and croutons.
- You can add some cold water to thin out the soup.
Summary
| Yield | |
|---|---|
| Prep time | 7 minutes |
| Cooking time | 2 minutes |
| Total time | 9 minutes |
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