Gazpacho is a type of tomato soup that finds its origins in Spain, Europe. This is a soup so popular in Spain that it can be found in almost any supermarket in cartons much like you would find milk and orange juice. Just one taste of this recipe and it will become just as popular in your household!
One of the great things about Gazpacho is that it can be enjoyed both hot, as a soup to comfort you on the harshest winter days, and it can also be stored and had chilled during the summer, being a super refreshing food that has extra hydrating powers thanks to the cucumber in it.
Let’s make some Gazpacho!
- Tomatoes, 2 lb
- 1 green bell pepper
- 1 cucumber, peeled
- 2 garlic cloves
- Extra virgin olive oil, 60 ml
- 200 ml water
- 7 grams salt
- 2 tablespoons or about 30 ml White wine vinegar
- Parmesan cheese
How to make:
- Boil water in a pot.
- When boiling, add all the tomatoes.
- After five minutes, take out of the water and rinse under cold water. This will help you peel the skin off easily.
- Peel and dice the cucumber, and dice bell pepper.
- In a blender, add tomatoes, cucumber, bell pepper, garlic cloves, and water. Blend for two minutes.
- Add salt, olive oil and vinegar. Blend for under 10 seconds.
- Let chill for 1 hour in the fridge.
- Serve; Sprinkle parmesan cheese on top of each individual bowl.
There you go!
As a tip, this tomato soup lasts a few days in the fridge -- it’s always a good idea to make double and store some in the fridge to have the next morning. Remember that this recipe is guaranteed better cold. Some people even add an ice cube before eating!