Soups & Stews > Spain > Gazpacho >
Gazpacho
Cold Tomato & Vegetable Soup
2 to 4 slices bread (without crusts)
3 ripe tomatoes, peeled & seeded (or 1 C tomato juice)
2 C cold water
1 onion, finely chopped
1 small green pepper, seeded & cut into small strips
1/2 cucumber, peeled & chopped
1 clove garlic, crushed
6 TBS olive oil
3 TBS white wine vinegar
Salt & black pepper to taste
Crumble the bread into a bowl and soak in the wine vinegar and crushed garlic. In a cooking pot, scald tomatoes in boiling water to loosen skins. Allow to cool before peeling skin from tomatoes, and then chop tomatoes and cucumber. Finely chop the onion. (Set aside a portion of the vegetables for a garnish). Liquefy the soaked bread, garlic, olive oil and vegetables in a blender. Add the tomato and remaining water to taste; stir in the salt and black pepper. Chill for at least two hours; serve with side dishes of diced cucumber and sliced green peppers.
*Gazpacho image (C) Stu Spivack (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Similar recipes:
Chorba bil Matisha (Algerian tomato soup)
Sherba (Libyan lamb & tomato soup)
Shouroba Tamata (Emirian tomato soup)
Related Link:
Food Fare Culinary Collection: Savory Spain
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map