Gazpacho (Chilled Tomato Soup)
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Gazpacho (Chilled Tomato Soup)

Spanish food recipes - Gazpacho (Chilled Tomato Soup)

You will need
2 slices day old bread, crusts removed
4 large ripe tomatoes peeled and seeded
2 small green peppers seeded and chopped
1 small cucumber chopped
1 small onion chopped
sherry vinegar
extra virgin olive oil

Soak the bread in a little water to cover. In a blender blitz the tomatoes, peppers, onion, garlic and cucumber to a purée (process in small batches and add a little water if necessary) and pour into a large bowl. Squeeze some of the excess water from the bread and place it in the blender along with 5 tablespoons of vinegar and about the same of oil and blend using as much water as needed to make a smooth paste. Add this to the tomato mixture and mix well to incorpoate all the ingredients. Keep adding more water (or tomato juice) until the consistancy of the soup is to your liking. Taste and season with a little salt, vinegar or lemon juice as required. Chill well and serve garnished with a swirl of olive oil, some finely chopped tomato, pepper, cucumber and onion, and a few croutons.

In the summer months Gazpacho is wonderful served well chilled, but it can also be served hot for a winter warmer. Try adding a little chilli or paprika, maybe some finely diced ham or a little seafood too.

Spanish soup recipes:

Gazpacho (Chilled Tomato Soup)
Ajo Blanco (White Garlic Soup)
Sopa de Pescado (Fish Soup)
Sopa de Col (Cabbage Soup)
Sopa de Almendras (Almond Soup)

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Gazpacho links: Gazpacho

Ajo Blanco (White Garlic Soup)
Spanish recipes Ajo Blanco (White Garlic Soup)
Spanish food recipes  Ajo Blanco (White Garlic Soup)
Spanish food - Ajo Blanco (White Garlic Soup)