Gazpacho is a vegetable based soup with its origins in Southern Spain place of Andalusia; it is quite a hot favorite in Spain & Portugal. It is made usually with tomato & veggies and is normally served cold. It is very popular & wonderful summer soup or appetizer dish.
It has many variations and can be cooked with different veggies, today here we are doing a great soup which has tomato juice with cucumbers, tomato, bell pepper and some nice spices, blended together and seasoned with salt & pepper, after that served cold.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 2 hours 2 hours 20mins 5 Servings
Tomato juice – 2 cups
Tomato – 1 cup (chopped)
Onion – small 1 (minced)
Garlic clove – 2 (minced)
Cucumber – ½ large or small 1 (chopped)
Green bell pepper – ½ (minced or finely chopped)
Red bell pepper – ¼ (minced or chopped)
Spring onion – 1 (chopped)
Cilantro or parsley – 2 tablespoon (finely chopped)
Lemon – 1-½ tablespoons (fresh juice)
Red wine vinegar – 1 tablespoon
Salt per taste
Ground black pepper
Sugar – ½ teaspoon
Dried basil – ½ teaspoon
Dried tarragon – ½ teaspoon
Dried dill – ¼ teaspoon
Extra virgin olive oil – 3 tablespoons
- In a food processor or blender, add all ingredients and blend till they mix well but are still slightly chunky (don’t need a very smooth paste).
- Refrigerate for 2 hours and serve cold.
Note: Delicious Gazpacho is ready. Can be served with a dollop with sour cream mixed with finely chopped chives or topped with Greek yoghurt. or your choice of breads. If you like you can add the fresh cilantro or parsley in the end and not blend with other ingredients. Enjoy!
Categories: Soup & Salads