Gazpacho Soup Recipe Video

Summary

Difficulty LevelVery EasyHealth IndexHealthy
Servings4Cuisine
CourseTaste
MethodDish
VegetarianMain Ingredient,

Ingredients

 Heirloom tomatoes8 Medium, chopped
 White bread slices2 (With The Crusts Cut Off)
 Armenian cucumbers3 Small, peeled and chopped
 Garlic1 Clove (5 gm), peeled
 Kosher salt1 Teaspoon
 Smoked spanish paprika1 Teaspoon
 Red wine vinegar1⁄8 Cup (2 tbs)
 Extra virgin olive oil1⁄2 Cup (8 tbs)

Directions

Step 1: Coarsely chop the tomatoes and cucumbers and put them in a large pot. Cut the crusts off the white bread slices and then cut the slices into 1 inch-sized pieces and add them to the pot. Add one peeled clove of garlic.

Step 2: Season with salt and paprika, then mix everything together. The salt will start pulling water out of the tomatoes while the bread soaks the water up.

Step 3: Using a stick blender, puree all the ingredients until the soup is very smooth.

Step 4: Add in the red wine vinegar and the olive oil, then blend with the stick blender until everything is well incorporated.

Step 5: Chill the soup in the fridge for an hour.

Step 6: Ladle the heirloom tomato gazpacho out into individual bowls and garnish. (I used finely diced cucumber and red bell peppers, but you can use other garnishes like diced avocado.)

Editors Review

Call it soup or salad, gazpacho makes for a refreshing indulgence on hot summer days. This tomato-based raw, thick and creamy vegetable soup tastes best when made with fresh ingredients. Stream this recipe video to know how to stir up this classic Spanish cold soup at home.

Comments

ifoodiee profile page

ifoodiee says :

Thats it!!! Wow..Never thought you could make Gazpacho so eaily..cant wait to try it..but can i add a little seasoning to it...or will that kill the whole gazpacho effect?
Posted on: 17 November 2009 - 8:41pm
Quantcast