Gazpacho - Spanish Cold Tomato Soup
Gazpacho soup with sun-ripened tomatoes is a perfect option for hot summer days when you want something cold, refreshing.
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Ingredients
- 2 lb Tomatoes pureed
- 2-3 Tomatoes diced
- 2 Cucumber diced
- 1 Bell pepper (yellow or green) diced
- 1 red onion diced
- 1 Jalapeno diced
- 2 garlic crushed
- 2 tablespoon sherry wine
- 1-2 teaspoon salt
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- 1 loaf Baguette toasted
Instructions
- Using a food mill or a blender, puree the tomatoes.
- Dice all the vegetables and keep them separate.
- Marinade the onion in red vinegar for 15-30 minutes.
- Combine half of the diced vegetables to the tomato puree and add the vinegar, seasoning and crushed garlic, drizzle with oil. Gently stir and let the soup base chill for at least an hour.
- Slice baguette slices in the 350 F oven for 15-20 minutes.
- Serve the rest of the diced vegetables for garnishes.
- To serve ladle the soup into a bowl, add desired garnishes, along with the piece of toast.
