in Soup Recipes, Spain

gazpacho

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red
  • 3 beefsteak tomatoes
  • 1 cucumber(s)
  • 2 slices of toast
  • 3 cloves garlic
  • 2 tbsp vinegar (white wine vinegar)
  • 120 ml olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the bell peppers and chop them into large pieces. Do the same with the tomatoes and cucumber. Peel the garlic and remove the crusts from the toast. Puree everything in a blender or with an immersion blender, gradually adding the olive oil. The gazpacho should have a smooth consistency. Season to taste with vinegar, salt, and pepper and enjoy.

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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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