Gazpacho Soup Recipe

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.