Who can say "No" to a fresh veggies-packed refreshment like Gazpacho soup on a hot summer day? Spicy, savor, and chilled, gazpacho can be rustic and chunky or smooth and elegant. I propose a recipe of a real creamy Spanish Gazpacho with no chunks, just like I tried it in Spain. I cheated a little bit by not adding turmeric in it, as many Spanish chefs do. It's totally your choice; feel free to experiment!
Gazpacho Soup with Pepper and Garlic
Ingredients
- 2 lbs. ripe juicy tomatoes
- 1 garlic clove
- 1/2 onion
- 1 green sweet pepper
- 1 medium cucumber
- 3 tablespoons red wine vinegar
- 1/2 tablespoon sea salt
- 1 cup virgin olive oil
- 1 piece French bread (3-4 inches long piece)
Instructions
- Clean, peel and chop all vegetables. Make sure there are no stems or seeds left.
- Soak a slice of bread in water. Them remove water, squeeze the soaked bread with your hands and set aside in a bowl.
- Place all chopped vegetables in a food processor and then add the bread. Blend until very smooth texture with no chops left.
- Refrigerate but not freeze and then serve it chill.
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