Gazpacho-Spanish Cold Tomato Soup

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Serves 4

• 2 pounds ripe tomatoes, peeled OR 32 oz canned tomatoes

• 1 medium carrot

• 1 medium cucumber

• 1 medium green pepper

• 2 garlic cloves

• 1/4 cup Spanish extra virgin olive oil

• 3-4 Tbsp Spanish Sherry vinegar

• 1/2 tsp. cumin powder (optional)

• Salt and pepper

• Ice cubes

• * Reserve 1 Tbsp each of chopped vegetables for garnish.

Peel and chop veggies. (If using canned tomatoes use the liquid also for the soup.)

Mix all ingredients in a blender, working in batches if necessary, until it becomes a thin and creamy soup.

Pour in a big bowl and adjust seasoning. If it´s too thick add 1/2 to 1 cup cold water.

Cool for at least 1 hour in the refrigerator.

Serve the soup in individual bowls adding, if like, about 1 Tbsp per person of the reserved chopped mixed vegetables and some ice cubes.



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