Ingredients
-
For the soup
-
2kg of tomato
-
2-3 tbsp of olive oil
-
4 cloves of garlic
-
4 tbsp of red wine vinegar
-
1 bell pepper
-
1/2 cucumber
-
1 dash of salt
-
parsleyas needed
-
Toppings
-
1 bell pepper
-
1/2 cucumber
-
oreganoas needed
-
2 slices of contry breadoptional. You can also use store bosught croutons
Directions
Gazpacho, also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions. Gazpacho is widely eaten in Spain and Portugal, particularly during Summer, as is it super refreshing and cool.
This is an Andalusian version of Gazpacho. It´s fresh, cold, easy to make, and is an ideal way to taste the peak of summer with all the intense flavors, aromas, and colors of the season.
Steps
|
1
Done
|
For the soup base:In a blender or food processor, combine all the ingredients for the soup base. Blend until well-combined but still slightly chunky; |
|
2
Done
|
Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled. |
|
3
Done
|
Preparing the toppings:In a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool. |
|
4
Done
|
Finely chop the bell pepper and cucumber into small cubes; |
|
5
Done
|
Serving:To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil. |
