Chilled Gazpacho Soup

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Soup is an easy meal that doesn’t ask a lot from you. Serve this soup with a hearty bready or grilled meats.

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Gazpacho Soup

A chilled vegetable soup from Spain.
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2 hours
Course Main Course, Side Dish
Cuisine Spain
Servings 4

Equipment

  • Blender
  • A large bowl or pitcher

Ingredients
  

  • 2 lb  tomatoes cored, seeded and diced
  • 1 small onion, yellow or white diced
  • 2 cloves garlic
  • 2 large green bell peppers cored, seeded, and diced
  • 1 large cucumber peeled & chopped
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar or sherry vinegar (traditional)
  • 1/4 cup water
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon parsley dried
  • salt to taste
  • pepper to taste

Instructions
 

  • In a blender, combine tomatoes, bell peppers, cucumber, and onion, and in small batches until smooth.
  • Add garlic, olive oil, vinegar, basil, and parsley to the blender. Combine.
  • Put the finished mixer in a large bowl or pitcher. Cover and chill for at least 2 hours or overnight. If you want to drink this right away, add ice cubes to the blender and combine.
  • Stir well and taste for seasoning before serving. Serve in bowls or large mugs. You can top your soup with croutons, parsley, diced veggies, or sour cream.
Keyword Soup, Summer Meal