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Wednesday, December 6, 2017


Gazpacho is a soup made of raw blended veggies and served cold. The southern Spanish region of Andalusia was the original location of the creation of Gazpacho. The dish is enjoyed in Spain as well as near by Portugal and is often served during the hot summer months.

Serves: 8
Time: 1 hour working plus an 4 hour rest.

More super recipes!

A. good red tomatoes 1.5 pounds
red bell peppers 1 pound
cucumbers 2
garlic 4 cloves
white onion 0.5 medium A whole onion is too much.
red wine vinegar 0.3 cup
balsamic wine vinegar 2 tablespoons
salt 0.25 teaspoon
fresh ground black pepper 0.25 teaspoon
ingredient amount
Cut tomatoes in half and remove the seeds.

Peel the cucumber and remove seeds.

Remove the seeds and stem from the pepper.

Dice the tomatoes, cucumber, pepper, and onion into 1/4 inch cubes. Uniform size makes a big difference in this soup.

Mince the garlic very finely.

Combine tomatoes, bell pepper, cucumber, onion, garlic, salt, pepper, and vinegars.

Let stand for 5 minutes.

B. tomato juice 5 cups I used Campbell's
  Tabasco sauce 1 teaspoon
Habanero sauce 1/8 teaspoon

Mix in tomato juice and hot sauces (careful with that Habanero sauce, a little goes a looooong way).

Cover tightly and store in the refrigerator for at least 4 hours.

C. extra virgin olive oil 0.25 cup

When ready to serve, remove one cup of the mixed vegetables.

Use a handheld food processor or blender to purée the rest. I have also served it without this step and while it is good, the purée is a big step better.

Spoon into bowls, add a spoonful of the reserved chopped veggies and drizzle a little olive oil in each bowl. Or mix it all together now and put it into a thermos bottle for your picnic.

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