Gazpacho Soup: A Spanish Cold Recipe

Here is a gazpacho soup recipe that is perfect for those hot summer days. The Spanish classic is enjoyed cold, making it a healthy refreshment.

Gazpacho soup is a true classic for warm days, originally from Spain. The soup consists mainly of raw vegetables. Prepared and eaten cold, it makes a nice moisturizer at high temperatures. Gazpacho soup is not only delicious but also healthy. Since it is not heated, a large number of nutrients are preserved.

We recommend buying ingredients regionally and organically as much as possible or getting them from your own garden. This way you avoid unnecessarily long transportation routes and dispense with the use of synthetic chemical products Insecticides.

The gazpacho soup is served liquid, creamy and thick – you can adjust the texture to suit your preference. Suitable with chopped vegetables Toast Good for soup.

Gazpacho: This is how it works with a classic summer

Tomatoes belong in every gazpacho soup.
Tomatoes belong in every gazpacho soup.
(Photo: CC0/Pixabay/Helger11)

For 4 servings of gazpacho, you will need:

  • 8 ripe tomatoes
  • 1 cucumber
  • 3 Red pepper (red, green and yellow)
  • 2 cloves garlic
  • 1 onion
  • 2 cylinders White bread
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • sugar pinch
  • salt
  • pepper

You only need about 30 minutes to make gazpacho. The soup must then be left to marinate for at least two hours – this will make it especially tasty.

How to prepare the refreshing soup:

  1. wash and tomato peel. Cut the peeled tomatoes into cubes.
  2. Cut the cucumber into small pieces.
  3. Wash the pepper and remove it. Cut it into cubes too.
  4. Peel the garlic cloves and onions and chop them into small pieces.
  5. Soak slices of white bread briefly in cold water, then squeeze out.
  6. Leave a handful of each vegetable aside.
  7. Put the rest of the vegetables in a blender with the bread, olive oil and red wine vinegar and mix well. Season the prepared soup with a little sugar, salt and pepper.
  8. If the soup is too thick, thin it with a sip of water or vegetable broth. If gazpacho is too thin for your taste, something will help Bread crumbs Or more bread to thicken it.
  9. Leave the prepared soup in a cool place for at least two hours.

You can divide the finished gazpacho soup into plates and garnish with the vegetables that you have set aside.

advice: If you like, garnish the prepared soup with a few mint leaves, chopped parsley, or a pinch of basil.


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