Recipe
Gazpacho Spanish Cold Tomato Soup Recipe
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Inmaculada / All my dishes 1 year, 5 months ago
The most typical Spanish cold soup for summertime.
Very refreshing and beautiful colored, packed with healthy veggies.
Delicious when served very cold.
Prep:10m Servings:4
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 Inmaculada |
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Ingredients
- 2 pounds ripe tomatoes, peeled OR 32 oz canned tomatoes
- 1 medium carrot
- 1 medium cucumber
- 1 medium green pepper
- 2 garlic cloves
- 1/4 cup Spanish extra virgin olive oil
- 3-4 Tbsp Spanish Sherry vinegar
- 1/2 tsp. cumin powder (optional)
- Salt and pepper
- Ice cubes
- * Reserve 1 Tbsp each of chopped vegetables for garnish.
Directions
- Peel and chop veggies.
- If using canned tomatoes use the liquid also for the soup.
- Mix all ingredients in a blender, working in batches if necessary, until it becomes a thin and creamy soup.
- Pour in a big bowl and adjust seasoning. If it´s too thick add 1/2 to 1 cup cold water.
- Cool for at least 1 hour in the refrigerator.
- Serve the soup in individual bowls adding, if like, about 1 Tbsp per person of the reserved chopped mixed vegetables and some ice cubes.
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linebb956 1 year, 5 months ago said:
I have not met a gazpacho I did not like.. I have this alot this time of year for lunch..
I like to add lime juice... fresh when I eat it!
trigger 1 year, 4 months ago said:
Gazpacho is wonderful and your recipe is proof of how simple a recipe can be and also be so delicious.
Michael
goblue434 1 year, 3 months ago said:
Yum. Gezpacho is one of those dishes that makes your mouth water just thinking 'bout it. I agree w/linebb, lime would be the perfect finisher on this.