Gazpacho - Cold Vegetable Soup
Recipe for a wonderful gazpacho, - a cold Spanish vegetable soup.This recipe makes about 1 1/2 litres of finished soup.
Servings 4 servings
Ingredients
- 8 large sun-ripened tomatoes, approx. 800 g
- 1-2 sticks celery
- 1 red pepper
- 1 green pepper
- 1 small cucumber
- 1/2 small red onion
- 1-2 cloves garlic
- 1/2 fresh chilli, taste it and judge the heat - optional
- 2 slices bread, crusts removed
- 50 ml good olive oil
- 1 1/2-2 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp ground cumin
- Freshly ground pepper and salt
- Water, if needed
To serve
- Croutons
- Mixed finely diced vegetables
- A drizzle of olive oil
- Freshly ground pepper
Instructions
- Soak the bread in a little water, - it is important that you remove the crusts first.
- Rinse and trim all the vegetables thoroughly and chop them roughly.
- Put all the ingredients in a blender, - vegetables, bread, cumin and sherry or red wine vinegar - but hold back the oil for now.
- Blend the soup until smooth and creamy, then add the oil, ideally while the blender is running, and let it blend thoroughly into the soup.You can also choose to blend it so it still has a little texture, - personally I prefer my gazpacho completely smooth and silky.
- Season the soup with salt and pepper, and adjust with extra cumin and/or chilli to taste. If you would like a thinner soup, simply add a little water.
- Chill the soup completely in the fridge before serving, and top as desired.