The recipe for Gazpacho Soup is quite easy and the secret to its success is the raw materials and especially good and ripe tomatoes, organic or from the garden if we have the opportunity.
Gazpacho Soup or Gazpacho is a Spanish cold tomato based soup and if you try it you will be impressed. Its roots come from Andalusia where in the summer Gazpacho is used as the ultimate refreshing dish. It is best served frozen from the fridge and not just cold and we can keep it for a few days in the fridge and serve it when we want to our guests.
Recipe for Gazpacho Soup
Recipe ingredients
- 5 medium tomatoes
- 1 small cucumber
- 1 green pepper
- 1 red pepper
- 1 onion
- 1 clove of garlic
- 1/2 slice of stale country bread
- 200 ml olive oil
- 1 tablespoon of vinegar
- thyme
- salt
- freshly ground pepper
- croutons
Execute Recipe
- Wash the tomatoes well, clean them from their stems and put them in a multi-cutter or a blender.
- Together we add half the red and half the green pepper, half the onion and the garlic.
- We first beat our vegetables for 2 minutes and then add the olive oil, bread, spices and beat well again until it becomes a uniform mixture.
- Then pass the Gazpacho soup through a fine sieve to make a velvety cream and discard what is left in the sieve.
- Put the Gazpacho in the fridge for at least 3 hours or ideally for 1 day.
- When it’s time to serve it, chop the rest of the vegetables into cubes, i.e. half the green and red pepper and half the onion because we’ll need them for the garnish.
- Add the vinegar to the chilled soup, mix well and serve on each plate topped with chopped vegetables and a few croutons.
- Cold Gazpacho Soup is ready to enjoy!
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