Gazpacho

AuthorJen Booker
RatingDifficultyBeginner

Traditional Spanish cold soup

Yields4 Servings
Prep Time15 mins

 1 kg Tomatoes, cored and halved
 1 Small cucumber (seeds removed)
 1 Green pepper (cored)
 0.50 Red onion
 2 Garlic cloves (peeled)
 3 tbsp Olive oil
 2 tbsp White wine vinegar
 1 tsp Fine sea salt
 0.50 tsp Black pepper
 Basil to garnish

1

Combine all ingredients together in a blender or food processor (except the basil). Puree for 1 minute, or until the soup reaches your desired consistency.

2

Taste and season with extra salt & pepper if needed.

3

Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.

4

Serve cold, topped with chopped tomatoes, basil and black pepper.

Category

Ingredients

 1 kg Tomatoes, cored and halved
 1 Small cucumber (seeds removed)
 1 Green pepper (cored)
 0.50 Red onion
 2 Garlic cloves (peeled)
 3 tbsp Olive oil
 2 tbsp White wine vinegar
 1 tsp Fine sea salt
 0.50 tsp Black pepper
 Basil to garnish

Directions

1

Combine all ingredients together in a blender or food processor (except the basil). Puree for 1 minute, or until the soup reaches your desired consistency.

2

Taste and season with extra salt & pepper if needed.

3

Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.

4

Serve cold, topped with chopped tomatoes, basil and black pepper.

Gazpacho

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