Gazpacho Soup Recipe

gazpacho soup

An unusual soup made of raw vegetables and served cold. Originates in the southern Spanish region of Andalusia – where the weather is almost as hot as that of west Wales.

Ingredients for Gazpacho Soup:

  • 1 medium green or red pepper
  • 6 or 7 medium tomatoes
  • 1 cucumber
  • 1 medium onion
  • 2 or 3 slices of slightly stale bread – crust removed
  • 2 tablespoons red wine vinegar
  • 1 pint water
  • 1 or 2 gloves of garlic
  • Salt and pepper
  • 2 tablespoons olive oil

Method for Gazpacho Soup:

  1. Seed the pepper and roughly chop. Peel the tomatoes, cucumber and onion and chop. Break the bread into small pieces.
  2. Put all of the prepared vegetables in a deep bowl with the bread and mix together thoroughly.
  3. Add the vinegar, water, salt, pepper and crushed garlic.
  4. Pour into a blender, half at a time, and puree for about 1 minute until smooth.
  5. Put the puree into a clean bowl and gradually beat in the olive oil using a whisk.
  6. Cover lightly and refrigerate until thoroughly chilled.
  7. Before serving, whisk the soup to ensure that all the ingredients are blended.

This Gazpacho Soup Recipe serves 4 – No cooking at all. Perfect served al fresco on a hot summer’s day.

Posted in Vegetable Recipes, Recipes using Herbs, Garlic, Vegetarian Recipes, Soups, Cucumber, All Recipes, Onions, Peppers, Tomatoes
One comment on “Gazpacho Soup Recipe
  1. Lynne Loughrey says:

    Just made this for lunch, following the recipe exactly ( I used a red pepper). My husband, who considers himself an aficionado on gazpacho, praised it and wants it be on the menu frequently. *****

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