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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
- 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
- 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.