Gazpacho Spanish Cold Tomato SoupFrom inmaculada 8 years ago
- 2 pounds ripe tomatoes, peeled OR 32 oz canned tomatoes shopping list
- 1 medium carrot shopping list
- 1 medium cucumber shopping list
- 1 medium green pepper shopping list
- 2 garlic cloves shopping list
- 1/4 cup Spanish extra virgin olive oil shopping list
- 3-4 Tbsp Spanish Sherry vinegar shopping list
- 1/2 tsp. cumin powder (optional) shopping list
- salt and pepper shopping list
- ice cubes shopping list
- * Reserve 1 Tbsp each of chopped vegetables for garnish. shopping list
How to make it
- 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.
The Cookinmaculada Palma De Mallorca, ES
The Rating5 people
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!linebb956 in La Feria loved it
Gazpacho is wonderful and your recipe is proof of how simple a recipe can be and also be so delicious.
Michaeltrigger in loved it
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.goblue434 in Anniston loved it
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