Gazpacho

With summer fast approaching, here is a great chilled soup idea from the Andalusian region of Spain.

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Gazpacho

  • Servings: 6-8
  • Time: 20 minutes
  • Difficulty: easy
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Ingredients

  • 2 lbs ripe juicy tomatoes
  • 1 garlic clove
  • 1⁄2 an onion, white type not sweet
  • 1 green sweet pepper
  • 1 cucumber, about 6-7 inches long
  • 1⁄4 teaspoon ground cumin
  • 3 tablespoons red wine vinegar
  • 1⁄2 tablespoon salt
  • 1 cup virgin olive oil
  • 1 piece French bread (3-4 inches long piece)

Preparation

  • Rinse tomatoes, remove stems.

  • Peel garlic clove.

  • Peel onion, chop into 3 or 4 pieces.

  • Rinse pepper, remove seeds, chop coarsely.

  • Peel all green skin from cucumber.

  • Place bread in bowl of water and allow to soak. Once soaked, squeeze water from the bread and set aside.

  • In a blender or food processor, insert tomatoes, garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and puree. Pour into a jar or bowl and allow to chill in the refridgerator.

  • Ladle into soup bowl and serve.

Notes:

  • Check cucumber before adding, do not use if sour.

  • Keeps well in refridgerator for one week.

Olé!

Steve D.

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