Gazpacho

Gazpacho

Gazpacho

Learn how to make the famous Spanish gazpacho recipe: a easy, healthy and vegan cold soup with tomato cream, cucumber and a delicate garlic scent

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 30 MIN

ingredients

Tomato
600 g, ripe, Perino variety
cucumber
1
Green bell pepper
1
Red bell pepper
½
Garlic
1 clove
Onion
1 red
bread
100 g, stale, without the crusts
Extra-virgin olive oil
50 ml
White vinegar
120 ml, not too strong
salt
To taste
Black pepper
To taste

Preparation

  • In a covered bowl, soak the bread in enough water and half a glass of white vinegar.
  • While the stale bread softens, peel the tomatoes and eliminate the more watery parts.
  • Chop the tomatoes and dice the cucumber and bell peppers.
  • Mince the garlic and onion.
  • Put all the ingredients into a blender and mix until you have a dense, smooth consistency.
  • Squeeze the liquid from the bread and add to the mixture, along with the salt and pepper and another drop of vinegar.
  • Let the soup rest in the refrigerator and serve very cold, accompanied, if desired, with fresh, diced vegetables and pan-fried toasted bread.

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