Andalusian Gazpacho

Gazpacho is a cold tomato soup from the region of Andalusia in the south of Spain, though it is consumed throughout the Spanish state. It is primarily served in the summer as a refreshing meal during hot months. Some people consume it with a spoon and others drink it from a cup. Many also add pieces of bread into the soup upon eating.

Serves 4-5

What you need:

10-12 ripe tomatoes, peeled
1/2 cucumber, peeled
1/2 red bell pepper
2 cloves garlic
1/3 baguette bread (soaked in water)
1.5 tsp salt
1/2 cup olive oil

Bring a large pot of water to boil. Add the whole tomatoes for 5 minutes and remove. This makes it very easy to peel the tomatoes. The skin will come right off. In a blender or food processor, add all of the ingredients and blend until smooth. After blending, you are going to need to run all of the gazpacho through a strainer (ideally a bouillon strainer). Get a big bowl or jar ready and strain all of the soup into the bowl. You can serve immediately but usually people like to refrigerate it for a few hours before consuming.

Comments

  1. this looks absolutely amazing! i found your blog on stumble, and i am soooo glad! I normally just stumble on to the next page when its recipes, but luckily i saw the 'vegan' front and center! I'd like to try it all but i have limited time before i hit the road permanently!

    any recommendations?

    ReplyDelete

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