miércoles, 13 de julio de 2011

Gazpacho – Cold tomato soup.

A healthy and refreshing recipe for sunny days.

4 servings ingredientes:
  • 1 bottle (690gr.) tomato passata (or 6 peeled tomatoes).
  • 1/2 Red or green pepper.
  • 1/4 Cucumber (the wide variety is better for this recipe, but any will do)
  • 1/4 Onion
  • 1 Garlic clove.
  • 1 tablespoon Salt.
  • 2 tablespoon extra virgin Olive oil.
  • 2 tablespoon Sherry vinegar.
  • 30 gr. dry Bread.
  • 300 ml. Water.

Ingredients for side order:

  • 1 Tomato.
  • ½ Cucumber
  • ½ red or green pepper.
  • 3 Spring onions.
  • 1 tickle of olive oil
  • Also you can use: onion and croutons.
  • Wash the vegetables and peel the cucumber and the onion.
  • Dices pepper, cucumber and onion fairly coarse.

  • Place all the ingredients but the water in a liquidizer or blender jar.
  • Blend until well-combined.
  • Add water to get the thickness that you prefer.
  • Taste and adjust the salt if needed.
  • Leave to chill for at least 2 hours in the fridge.
  • The longer gazpacho sits, the more the flavors develop.

Side order directions:

  • Chop vegetables in small dices.

Serving suggestion:

  • Serve the chilled gazpacho in soup bowls.
  • You can add a trickle of olive oil on top, just before serving the gazpacho.
  • Portions of diced tomatoes, pepper, cucumber and spring onion can be served in small bowls for people to sprinkle on the soup.


  • If you use natural tomatoes go for the ripest.

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