Ingredient and Portion
Gazpacho
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This Spanish dish is a cold vegetable soup that originated from the southern region of Andalusia in Spain. Gazpacho was originally made by poor farmer peasants to cool off during the hot summers. This is why the soup is vegetable based with tomatoes becoming the main ingredient due to an ancient famine wiping out the rest of the other vegetables back in the 1700s.
Novice
20 mins
2 vine tomatoes, blanched, peeled, and finely chopped
½ onion, finely chopped
½ cucumber, finely chopped
1 green or red bell pepper, cored and diced finely
1 garlic clove, finely chopped
1-2 tbsp tomato paste
1 cup of crusty stale white bread cubes
3 tbsp red wine vinegar
1 tbsp extra virgin olive oil
Black pepper
Salt
½ onion, finely chopped
½ cucumber, finely chopped
1 green or red bell pepper, cored and diced finely
1 garlic clove, finely chopped
1-2 tbsp tomato paste
1 cup of crusty stale white bread cubes
3 tbsp red wine vinegar
1 tbsp extra virgin olive oil
Black pepper
Salt
Method
1. Blend the tomatoes, tomato paste, onion, cucumber and bell pepper.
2. Now add the garlic, bread cubes, 1 ¾ cpu of water and half of the red wine vinegar.
3. Continue to blend until it is smooth then add the remaining red wine vinegar and blend again. Season with salt and pepper to taste.
4. Chill the soup and serve when it is cold enough. You can serve this soup with stuffed olives on the side.
2. Now add the garlic, bread cubes, 1 ¾ cpu of water and half of the red wine vinegar.
3. Continue to blend until it is smooth then add the remaining red wine vinegar and blend again. Season with salt and pepper to taste.
4. Chill the soup and serve when it is cold enough. You can serve this soup with stuffed olives on the side.
Tips
Serves 4 people
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