Spanish Gazpacho

ClubFoody avatar
By Francine Lizotte
from Surrey South, BC

Amazingly flavorful, this refreshing classic Southern Spanish cold soup is the perfect dish during the summer especially when it's very hot!

serves 8 servings
prep time 15 Min
cook time 1 Min
method Stove Top

Ingredients

  •   4 medium
    tomatoes, washed and blanched
  •   1 c
    plain croutons
  •   1 large
    cucumber, peeled
  •   1 large
    green pepper, seeded, ribs removed and roughly chopped in quarters
  •   1 1/4 c
    white onions, roughly chopped
  •   1/4 c
    extra virgin olive oil
  •   3 Tbsp
    vinagre de jerez (sherry vinegar)
  •   2 large
    cloves garlic, pressed
  •   1 Tbsp
    freshly squeezed lemon juice
  •   1 tsp
    powdered sugar
  •   1/2 tsp
    ground himalayan sea salt
  •   1/4 tsp
    ground cumin
  •   1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns) * optional
ADVERTISEMENT

How To Make

  • 1
    To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.
  • 2
    Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches). Cover and chill overnight. Served with crostini
  • 3
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DrQsFaqZHMU
ADVERTISEMENT