Gazpacho Spanish Cold Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The most typical Spanish cold soup for summertime. Very refreshing and beautiful colored, packed with healthy veggies. Delicious when served very cold. Ingredients:
2 pounds ripe tomatoes, peeled or 32 oz canned tomatoes |
1 medium carrot |
1 medium cucumber |
1 medium green pepper |
2 garlic cloves |
1/4 cup spanish extra virgin olive oil |
3-4 tbsp spanish sherry vinegar |
1/2 tsp. cumin powder (optional) |
salt and pepper |
ice cubes |
* reserve 1 tbsp each of chopped vegetables for garnish. |
Directions:
1. Peel and chop veggies.
2. If using canned tomatoes use the liquid also for the soup.
3. Mix all ingredients in a blender, working in batches if necessary, until it becomes a thin and creamy soup.
4. Pour in a big bowl and adjust seasoning. If it´s too thick add 1/2 to 1 cup cold water.
5. Cool for at least 1 hour in the refrigerator.
6. Serve the soup in individual bowls adding, if like, about 1 Tbsp per person of the reserved chopped mixed vegetables and some ice cubes.
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