Gazpacho Recipe
Gazpacho is a traditional chilled soup with the goodness of vegetables. The soup is delicious and must be tried by all. Gazpacho is very simple to prepare and the ingredients are easily available. Don't forget to include this sumptuous recipe in your next menu.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
Large, ripe tomatoes - 2 1/4 lb
Garlic - 3 cloves , peeled
White wine vinegar - 1/4 cup
Extra virgin olive oil - 1/3 cup
Red pepper - 1
Small red chili pepper - 1 , seeds and stalk removed
Fine fresh breadcrumbs - 1/4 cup
Cucumber - 1 small or 1/2 a large , chilled
White bread - 5 thin slices
Salt
Directions
MAKING
1 Blanch the tomatoes.
2 Carefully peel the tomatoes.
3 In a blender, add the peeled tomatoes along with 3 cloves garlic, a pinch of salt, the vinegar, 1/3 cup of the oil, red pepper, chili pepper, and breadcrumbs and blend at high speed until very well blended.
4 Add a little more salt than you would normally allow as chilling the soup reduces the taste of the salt.
5 Pour into a soup tureen, cover, and chill in the refrigerator for 2-6 hours.
FINALIZING
6 Just before serving the soup, wash and dry the chilled cucumber.
7 Peel and cut lengthwise in quarters.
8 Remove the seed section and cut the flesh into small dice.
9 In a bowl place the cucumber and chill.
10 Cut the crusts off the bread slices and cut into small cubes.
11 In a nonstick skillet, heat the olive oil.
12 Add the bread cubes and fry over moderate heat, until crisp and golden brown.
13 Sprinkle with a little salt and set aside.
SERVING
14 Pour the soup into individual chilled bowls.
15 Sprinkle with chilled cucumber and bread cubes.
1 Blanch the tomatoes.
2 Carefully peel the tomatoes.
3 In a blender, add the peeled tomatoes along with 3 cloves garlic, a pinch of salt, the vinegar, 1/3 cup of the oil, red pepper, chili pepper, and breadcrumbs and blend at high speed until very well blended.
4 Add a little more salt than you would normally allow as chilling the soup reduces the taste of the salt.
5 Pour into a soup tureen, cover, and chill in the refrigerator for 2-6 hours.
FINALIZING
6 Just before serving the soup, wash and dry the chilled cucumber.
7 Peel and cut lengthwise in quarters.
8 Remove the seed section and cut the flesh into small dice.
9 In a bowl place the cucumber and chill.
10 Cut the crusts off the bread slices and cut into small cubes.
11 In a nonstick skillet, heat the olive oil.
12 Add the bread cubes and fry over moderate heat, until crisp and golden brown.
13 Sprinkle with a little salt and set aside.
SERVING
14 Pour the soup into individual chilled bowls.
15 Sprinkle with chilled cucumber and bread cubes.
