in Soup Recipes, Spain

Conchita's Gazpacho

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Ingredients for 8 servings:

  • 1 kg tomatoes, fully ripe, peeled
  • 2 onions
  • 1 large cucumber(s)
  • 2 red bell peppers
  • 2 green bell peppers
  • clove(s) garlic
  • 500 ml broth
  • 4 tbsp vinegar
  • 4 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Spanish recipe for hot days

Clean the vegetables. Dice about 10% of them (for garnish). Puree the rest of the vegetables and season generously with the remaining ingredients. Chill the soup thoroughly (2 hours in the refrigerator). Arrange the chopped vegetables on a separate plate, perhaps with some croutons or toasted white bread cubes. Divide the chilled soup among plates or small bowls. Place the vegetables on the table, and everyone can add whatever they like to their soup. It will keep in the refrigerator for a few days and is perfect as a light meal on hot 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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