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Gazpacho Soup

A chilled vegetable soup from Spain.
2 hrs
Course: Main Course, Side Dish
Cuisine: Spain
Keyword: Soup, Summer Meal
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.