Gazpacho - cold tomato soup
Cold tomato soup originating from the Iberian Peninsula.
Recipe from gimmesomeoven ↗15 min
Prep
30 min
Cook
4
Serves
Ingredients
Other
ripe Roma tomatoes (halved and cored*)2 pounds
small (1/2 lb) cucumber (peeled and seeded*)1 pieces
medium green bell pepper (cored)1 pieces
small red onion (peeled)0.5 pieces
small garlic cloves (or 1 large clove) (peeled)2 pieces
olive oil3 tablespoons
sherry vinegar2 tablespoons
fine sea salt1 teaspoon
freshly-cracked black pepper0.5 teaspoon
ground cumin0.5 teaspoon
thick slice of white bread (soaked, crusts removed*)1 pieces
optional garnishes: homemade croutons1 pieces
Method
01
Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
02
Season. Taste and season with extra salt, pepper and/or cumin if needed.
03
Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
04
Serve. Serve cold, topped with your desired garnishes.