Gazpacho is a cold, fresh and delicious soup made from raw mixed vegetables, so there is no need to be heated. A classic form of Spanish c必利勁
uisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, especially as it is the perfect starter for any meal during hot summers, as it is refreshing and cold.
This classic cold soup is slightly thickened with bread (which is soaked in water and almost dried) instead green chilli. Make sure you season your soup well, as no one likes a bland gazpacho. I usually season before chilling and then season again before serving, as I find that a lot of flavor is lost when keeping the soup in the fridge.
If you like to have chilled soup, you must try my recipe.
Gazpacho Spanish style soup
Print RecipeIngredients
- 8-10 Tomatoes
- 2 slices Cucumber and ½ medium diced
- 2 small Green capsicums chopped
- ½ small Onion chopped
- 2 cloves Garlic chopped
- 4 tablespoons Olive oil
- ¼ teaspoon Cumin powder
- Salt to taste
- Lemon juice to taste
Instructions
- First wash and peel tomatoes and cut them into pieces, just take out the seeds and discard and roughly chop them. Second, cut the edges of the bread slices and soak them in some water.
- Next mix all ingredients together in blender tomato, cucumber, capsicum, onion and garlic.
- Add half a cup of water, if necessary, squeeze the bread slices and mix with other ingredients.
- Blend it for 1 minute, or until the soup reaches your desired consistency.
- Add olive oil while blending. Transfer it to a serving bowl. Season with salt and cumin powder and mix well.
- Add lemon juice (or vinegar) and mix. Add about three cups of cold water to adjust the consistency.
- Chill for at least an hour or two before serving.
- Serve cold, topped with your desired garnish.
