Recipe for Gazpacho or Spanish cold soup. Gazpacho is surprisingly simple to prepare at home! Delicious dish for very hot days. This cold soup of raw vegetables contains numerous vitamins, and is also thirst and hunger-quenching.
Ingredients for the Gazpacho recipe
- 4 large ripe tomatoes
- 220 grams peeled cucumber
- 60 grams green peppers (or sweet red peppers)
- 1 slice of white bread without crusts
- 1 clove of garlic
- 200 ml water
- 2 spoon olive oil
- 1 spoon vinaigre
- salt
Preparation
Blanch the tomatoes and remove the skin. Blanching works best if a small cross is made in the bottom of the tomato with a knife. By then placing them in hot water, the peel comes off easily. Then cut the tomatoes into large pieces. Remove the seeds from the pepper and cut into pieces. Peel the cucumber and also cut into pieces.
Remove the crust from the slice of bread. Now add everything together in the blender: tomatoes, bell pepper, cucumber, bread, garlic, water, olive oil, vinegar and a pinch of salt. Mix for a few minutes into a fine soup. Taste and if desired you can add an extra dash of vinegar or some salt.
This soup is often drunk from a glass here in Spain, so it is smart to pour the mixture through a sieve. With the back of a ladle and circular movements you can push the pulp through the sieve. This way, larger pieces remain in the sieve. Pour the soup into a bottle or pitcher, refrigerate and serve cold.
As a garnish you can keep back some cubes of cucumber and bell pepper. Another tested and tried recipe for summer days is zucchini salad.
