in Soup Recipes, Spain

gazpacho

updated

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Ingredients for 4 servings:

  • 1 ¼ kg tomatoes
  • 1 cucumber(s)
  • 2 bell peppers, preferably red pointed peppers
  • 2 cloves garlic, amount to taste
  • 40 ml olive oil
  • 3 tbsp sherry vinegar
  • 250 g white bread, stale
  • n. B. water
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

“THE” Spanish cold vegetable soup

Cut or break the white bread into small pieces. Rinse and roughly dice the vegetables and garlic. Blend everything in a bowl with vinegar and oil, adding water until the desired consistency is reached. I like it a little less chunky, but that’s a matter of taste. Season to taste with salt, pepper, vinegar, and oil. More vinegar makes the dish very refreshing, especially on warm days!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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