Gazpacho recipe (cold tomato soup)

Gazpacho recipe is a cold tomato soup from the Spain. It is usually cooked in the summer, because the ripest vegetables use only.

Yields5 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients:
 2 lbs ripe tomatoes
 1 small (1/2 lb) cucumber
 1 medium green bell pepper, cored
 ½ small red onion, peeled
 2 small garlic cloves (or 1 large clove), peeled
 3 tbsp extra virgin olive oil
 2 tbsp sherry vinegar
 1 tsp fine sea salt
 ½ tsp freshly-cracked black pepper
 ½ tsp ground cumin
 1 thick slice of white bread
 homemade croutons (optional)
Methods:
1

Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes.

2

Make crosswise cuts at the tops of the tomatoes. Place the tomatoes in a large pot of boiling water for 40 seconds or so and then place them in ice water. After that gently peel the skins off.

3

In a large food processor or blender, place the tomatoes with the cucumbers, bell peppers, onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin. Blend for 1 minute, or until the soup reaches your desired consistency.

4

Serve cold, topped with croutones or fresh greens.

Ingredients

 2 lbs ripe tomatoes
 1 small (1/2 lb) cucumber
 1 medium green bell pepper, cored
 ½ small red onion, peeled
 2 small garlic cloves (or 1 large clove), peeled
 3 tbsp extra virgin olive oil
 2 tbsp sherry vinegar
 1 tsp fine sea salt
 ½ tsp freshly-cracked black pepper
 ½ tsp ground cumin
 1 thick slice of white bread
 homemade croutons (optional)

Directions

1

Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes.

2

Make crosswise cuts at the tops of the tomatoes. Place the tomatoes in a large pot of boiling water for 40 seconds or so and then place them in ice water. After that gently peel the skins off.

3

In a large food processor or blender, place the tomatoes with the cucumbers, bell peppers, onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin. Blend for 1 minute, or until the soup reaches your desired consistency.

4

Serve cold, topped with croutones or fresh greens.

Gazpacho recipe (cold tomato soup)
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