With summer fast approaching, here is a great chilled soup idea from the Andalusian region of Spain.
Gazpacho
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
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Rinse tomatoes, remove stems.
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Peel garlic clove.
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Peel onion, chop into 3 or 4 pieces.
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Rinse pepper, remove seeds, chop coarsely.
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Peel all green skin from cucumber.
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Place bread in bowl of water and allow to soak. Once soaked, squeeze water from the bread and set aside.
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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.
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Ladle into soup bowl and serve.
Notes:
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Check cucumber before adding, do not use if sour.
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Keeps well in refridgerator for one week.
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