Gazpacho

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Gazpacho

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Ingredients

Adjust Servings:
2 lbs Vine Tomatoes
2 cloves Garlic
6 inch Cucumber peeled and chopped
1 Green Pepper chopped
1/2 cup Onion chopped
1/4 cup Red Wine Vinegar
1 tbsp Balsamic Vinegar
3/4 cup Olive Oil
1/2 tsp Cumin
1/2 tsp (optional) Cayenne Pepper
to taste Salt
chunk (3-4 inches) French Bread cut into pieces

A beautiful, refreshing, chilled soup

Cuisine:

Ingredients

Directions

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This chilled soup was a hit in our house with a certain salsa-loving young man. He enjoyed his Gazpacho so much he even thanked me for making such a nice meal! Unfortunately it wasn’t so popular with our tomato hating daughter, but nevermind.

Gazpacho is super easy to make – no cooking involved. Ten minutes of chopping or less if you have a blender and then bung it in the fridge to chill. It’s best left overnight if you can remember to make it that far in advance.

Enjoy – it is so refreshing. Thank you to wholesomelicious for the recipe.

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Steps

1
Done

Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the to the blender.

2
Done

Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth.

3
Done

Add cumin, salt, and cayenne pepper (if using).

4
Done

Finally, mix in small bread pieces.

5
Done

Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above. (We left ours slightly lumpy.)

6
Done

Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.

Zoe Negus

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