The Cold Tomato Soup Gazpacho is a cold summer appetizer. It cooks with typical ingredients of the summer season, such as tomatoes, peppers, cucumbers.
This recipe, also known as Andalusian Gazpacho, is a typical summer soup recipe in Spain and Portugal.
About Gazpacho
The recipe has the origin from the South of Spain and then spread throughout the country. It cooks in different ways according to the tradition of these provinces. Despite this, it remains a cold aperitif from blended, raw vegetables for healthier food.
It serves mainly in summer when even the temperatures are very high. In this way, we enjoy refreshing food, which at the same time whets the appetite for other family meal recipes.
The history of this recipe is thought to date back to the Roman Empire. In the beginning, it was a recipe made with water, bread, olive oil, garlic, and vinegar.
Later, tomatoes were added as an ingredient in the recipe, taking the lead role since then, as it is a cold tomato soup.
Since it cooks with raw vegetables, for a healthier and delicious result, for a dish as tasty as possible, we should use fresh ingredients. Also, it will be better organic and well ripen.
Also, you can also try our Zucchini and Yogurt soup, or Cucumber and Yogurt Soup
Ingredients- 2 Servings
- 350 g well-ripened tomato pulp
- 50 g red pepper
- 25 g green pepper
- 30 g cucumber
- 30 g onion
- 1 garlic clove
- 1 tbsp of red wine vinegar
- 2-3 tbsp of olive oil
- 50 g stale bread
- salt, pepper
Directions
Preparation of ingredients
- We will remove the crusts of bread and place the bread to soften in a bowl along with ½ glass of water and a spoonful of vinegar.
- In the meantime, we will clean the vegetables and cut them into cubes. So, we remove seeds from tomatoes by cutting them in half and squeeze lightly.
- We also clean the peppers from the seeds and fibers.
- We continue cleaning the cucumber from the skin, and with the help of a spoon, we remove the part of the seeds. Peel the onion and garlic.
Cooking the recipe
- In a blender, Nutribullet type would be best add tomato, peppers, cucumber, garlic, onion, salt, and olive oil. Blend all well until it makes a homogeneous mass.
Also, we will add the softened and squeezed bread from the excess water. Blend all again. - The obtained mass, we will pass through a colander to eliminate any seeds or fibers left.
- Arrange it with salt, pepper, and olive oil if needed and place the soup in the fridge to rest for at least 2 hours.
- As it serves cold after it rests, all the flavors and ingredients became one with each other.
- Before serving it, prepare a plate with the same ingredients to accompany and decorate this dish.
- So we boil the eggs and cut them apart into cubes. We cut a piece of tomato, pepper, boiled egg, cucumber into cubes to decorate our soup.
- When we want to serve it, decorate it, and consume it as a first course or appetizer as desired.
Bon Appetit!