Gazpacho - Cold Tomato Soup
Author Notes: This cold tomato soup is a real Spanish classic which I brought home from a holiday trip to Valencia (thank you, Estelle!!)
It might be a bit more work, but it is definitely worth it. This Gazpacho needs ripe and tasty tomatoes – make sure to buy a good organic quality. —Daniela
Serves 3-4
-
1200
grams tasty and ripe tomatoes
-
1-2
cups warm water
-
2
cups cudiced cucumber (peeled and deseeded)
-
1
cup diced sweet green pepper
-
1
teaspoon agave syrup
-
6
tablespoons virgin olive oil
-
2
pieces garlic clove
-
pepper
-
salt
-
4
tablespoons apple vinegar
-
100
grams bread croutons (optional)
-
100
grams diced goat or feta cheese (optional)
-
1/2
sweet green pepper, sliced (optional)
-
1/2
peeled and deseeded diced cucumber (optional)
- Scratch the tomatoes crosswise at the top and cover completely with boiling water. Strain after 3-5 minutes. The skin should come off automatically now. Remove the core, dice the tomato flesh and put 6 cups into a bowl together with 1 cup of warm water, the cucumber and green sweet pepper cubes, 5 tablespoons of virgin olive oil and garlic.
- Season with pepper, salt and apple vinegar and blend until creamy. Pass the puree through a sieve. Add another cup of warm water, 1 tablespoon of olive oil and the agave sirup and mix well. Put in the fridge for at least 4 hours.
- Serve chilled with croutons, green pepper slices, diced cucumber and cheese.
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Vegetable|Entree|Soup|Gluten-Free|Make Ahead|Vegetarian|Summer
Showing out of comments
over 1 year ago Mike Galvin
That seems to be a lot of tomatoes! :)
over 1 year ago Daniela
ooops - that should be 1200 grams of course:-))))
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