Fresh Gazpacho
- Vegetable recipes
- Lactose free
- Low calorie
- Vegetarian
When fresh tomatoes are in season, very few dishes can please as much as Spanish cold tomato soup, gazpacho. This is an authentic recipe, but the olive oil has been reduced. In Spain, up to 1 cup (250 mL) of olive oil would be added. You can serve the soup with or without the toppings.
Ingredients
- 1 cup (250 mL) cubed crustless white bread
- 1-1/2 lbs (750 g) very ripe tomatoes, chopped
- 3/4 cups (175 mL) chopped sweet onion
- 1/2 cup (125 mL) chopped sweet green pepper
- 2 small cloves garlic, smashed
- 4-inch (10 cm) piece cucumber, peeled and chopped
- 1/3 cup (75 mL) extra-virgin olive oil
- 2 tbsp (30 mL) sherry vinegar
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp (5 mL) salt
- 3/4 tsp (4 mL) granulated sugar
- Toppings:
- 1/4 cup (60 mL) each chopped tomato, sweet green pepper and cucumber
- Extra-virgin olive oil (optional)
Preparation
Sprinkle bread with 3 tbsp (45 mL) water; lightly squeeze out excess moisture.
In blender, in batches, blend bread, tomatoes, onion, sweet green pepper, garlic, cucumber, olive oil, sherry and wine vinegars, salt, sugar and 3/4 cup (175 mL) cold water until smooth. Strain through fine sieve into large bowl, pressing down and discarding any solids. Cover and chill for at least 2 hours or for up to 1 day.
Toppings: Spoon into bowls; top with tomato, sweet pepper and cucumber. Drizzle with oil (if using).
Makes 6 servings.
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