Gazpacho – a chilled spanish soup4 comments Aug 30th, 2009 | By Tobias | Category: Recipes, Soups
This summer I was preparing a lot of Gazpacho soup for my guests. This cold and refreshing soup is a perfect starter because it quickens the appetite in hot weather. The spice note of the Gazpacho requires a fruity white wine. I serve Gazpacho as a starter but it also can serve as a small lunch in hot weather.
Preparation time: 20 minutes
Cooking time: 10 minutes
Very easy recipe
- 4 ripe tomatoes (1 per person)
- half a cucumber
- half of a red and a green bell pepper
- half of a small red onion
- a clove of garlic
- a hand full of stale bread
- a sip of red wine vinegar
- a sip of olive oil
- a small red chilli, dried
- a pinch of sea salt and fresh pepper
To skin the tomatoes put them into boiling water until the skin breaks. Then fish then fish them out, let them cool down a bit and peel them.
In the meanwhile peel and seed the cucumber, peel the onion and the garlic. Soak the bread in some water, then squeeze the water out of it. Seed the bell peppers.
Put the tomato, the cucumber, the bell peppers, the onion, the garlic, the bread and the chilli into a blender and blend it well.
Now season to taste with some vinegar, olive oil, salt and pepper. Blend again well.
Now fridge the soup until you serve it.
I am serving the soup in iced bowls with a topping of chopped vegetables.