Spanish style Gazpacho Soup
Tasty, cool and Healthy Soup which you do not have to heat-great for summer, Healthy
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Description
10-Minute Gazpacho Soup
My Son made this wonderful cool soup when he visited us. Everyone who tasted it, asked him for his Recipe.
I modified it just a little as I do not like so much of Garlic.
This recipe is very easy to make, the BEST Tomato Gazpacho Recipe! Spanish chilled tomato and vegetable soup that is fresh, light, and full of flavor. Great for a summer lunch or party appetizer! you can make it in 10 minutes. Make it ahead and chill for a bit or even overnight for best flavor!
Gazpacho is very popular throughout Spain and Portugal, and most known to us here in the States is tomato gazpacho.
All tomato gazpacho recipes are not the same. But, most will have these essential ingredients: tomatoes, onion( I use Purple), green or red pepper, cucumber( small ones or English), olive oil, vinegar (sherry vinegar is more authentic to Andalusia, where gazpacho originated), Celery, Olive oil, Salt , Pepper, and if you like it more spicy, you can use a little chili powder.
For best results, make it a few hours ahead and keep in Refrigerator-may be 2 hours.
You can serve this with Bread-any kind you like.
You do not need to cut small pieces-as they all have to be blended smooth.
Gather all ingredients -use fresh Tomatoes, Cucumbers, Celery, Bell Pepper, Garlic and Onion.
Use the best tomatoes and ingredients you can find! Tomatoes are very Important here, select ripe tomatoes. Good tomatoes will be fragrant and should be plump and heavy for their size, and the skins should be smooth without blemishes. Select cucumbers with smooth skin, and the herb leaves should be bright green with no blemishes. Use the extra virgin olive oil.
Instructions: Wash and cut all fresh items. No need to chop as we are going to put everything in the blender.
Gather and wash all fresh items. Cut tomatoes, celery, cucumbers, onions, garlic and half of Bell pepper- chop the other half for Garnish.
Put all ingredients-in a blender, cover and blend until smooth. Pour in a big deep bowl. Add salty and pepper . Stir and keep in the refrigerator for an hour or more.
When ready to serve, pore the soup in bowls or cups, garnish with chopped bell pepper, celantro and leaf Oregano. pour a little olive oil and serve.
Cold Summer Soup,Spanish style cold soup, vegan, vegetarian, plant based, healthy
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