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Gazpacho (Cold Tomato & Vegetable Soup)Cold Tomato & Vegetable Soup

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.


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Food Fare Culinary Collection: Savory Spain


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