Real Spanish Gazpacho
Ingredients
- 2 lbs Vine ripe tomatoes
- 2 cloves Garlic
- 6 inch Cucumber peeled and chopped
- 1 Green bell pepper chopped
- 1/2 cup Chopped white onion
- 1/4 cup Red wine vinegar
- 3/4 cup Olive oil
- 1/2 tsp Sea salt + more to taste
- 1/2 tsp Cumin
- 1/2 tsp Cayenne pepper
Instructions
- Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.
- Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).
- Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like in the picture above.
- Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.
Notes
The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.
*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it’s a nice touch!
*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it’s a nice touch!
Nutrition
Serving: 1cup