Gazpacho Soup

Gazpacho Soup

A great summer soup! I learned this while in Spain from a friend. Her method was to use a blender. I use a food processor because when I make it I make a lot. It only takes 10 minutes and its great. This recipe will make 2 liters or 2 quarts

To set your soup apart serve with red and green peppers, cucumber all cut into small cubes to add at the table.

Gazpacho Soup
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The king of Spanish soups Gazpacho uses the best of what summer has to offer. Tomatoes, cucumbers and fresh peppers.
Servings Prep Time
8 10 minutes
Passive Time
2 hours
Servings Prep Time
8 10 minutes
Passive Time
2 hours
Gazpacho Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
The king of Spanish soups Gazpacho uses the best of what summer has to offer. Tomatoes, cucumbers and fresh peppers.
Servings Prep Time
8 10 minutes
Passive Time
2 hours
Servings Prep Time
8 10 minutes
Passive Time
2 hours
Ingredients
For the garnis
Servings:
Units:
Instructions
  1. Chop up all the vegetables and put them into your food processor with the canned tomatoes. Process until it gets to a consistency that you like. I like mine a bit course. About 1 -1 1/2 minutes. Taste for salt and pepper. It can take quite a bit of salt. You may make it a little more spicy if you like but in Spain they don't use hot peppers.
  2. Pour the oil in while the machine is running to help it blend in and not separate later.
  3. Then add the bread (about the equivalent of 2 or 3 slices of bread). The bread is the thickener in this recipe.
  4. Refrigerate for at least 2 hours before serving.
For the garnish
  1. Take each of the left over peppers and the cucumber and cut them into small cubes as in the photo and place in individual serving bowls to put out when you serve the soup.
  2. People then take a spoonful of each one to sprinkle over their soup. This turns it into something a little more special and gives it a fresh and crunchy texture.
Recipe Notes

You can use fresh tomatoes if you like but here in Sweden unless you grow your own, canned are better. You will also have to blanch and remove the skin before you process them. About 1 kilo or 2 pounds should do the job.

The reason for the bread is that after the soup sits it will begin to separate. The water in the vegetables is released from the processing and will float to the top especially if you used fresh tomatoes.. To avoid that and to help give the soup some body a few pieces of bread are very helpful.

I love this recipe and it's so easy. Make it in the morning for lunch or dinner and let it grow in the fridge. With some baguette or Italian bread it can become a whole meal in itself. I usually serve it for lunch or dinner with bread and cold meats like salami or Spanish dried sausages.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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