Introduction: Gazpacho Soup

About: was founded by 3 generations of one family. Grandma Emma, Dad Leon, and me - Daniella. I graduated from the Culinary Institute of America with a degree in Culinary Arts, and there's nothing …

Gazpacho is a refreshing chilled vegetable soup that originated in the Andalucía region of Spain. Gazpacho is light, healthy, easy to make, and very delicious! Click here to get the recipe.

Step 1: Ingredients

Tomatoes- 1 kg (2.2 pounds)

Bell pepper- 150 grams (5 oz)

Cucumber- 150 grams (5 oz)

Garlic- 2-3 cloves

Olive oil- 120 ml (4 fl oz)

Red wine vinegar- 60 ml (2 fl oz)

Salt- 1 teaspoon

Ground black pepper- ½ teaspoon

Step 2: Chop

Peel 1 kg (2.2 pounds) of tomatoes: use a sharp knife and make a crosswise incision. Place in boiling water for one minute, and shock in ice water. Remove the skins easily.

Dice the tomatoes; dice 150 grams (5 oz) of cucumber and 150 grams (5 oz) of bell pepper. Crush 2 cloves of garlic.

Step 3: Blend

Transfer the vegetables to a blender; you may have to blend in two batches. Add 1 teaspoon of salt, ½ teaspoon of ground black pepper, 60 ml (2 fl oz) of red wine vinegar, and 120 ml (4 fl oz) of olive oil.

Strain and chill the soup, garnish with diced cucumber, drizzle some olive oil and serve.

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