Classic Spanish Gazpacho Soup

Tasty, bright, healthy, for the whole family! Classic gazpacho soup is the hallmark of Spain. This is a cold first course that can be served not only in summer, in the heat, but also at any other time of the year. It preserves the vitamins of vegetables as much as possible.
cook time: 2h
Ivy Ramsay
Classic Spanish Gazpacho Soup

Nutrition Facts (per serving)

61
Calories
4g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 1.5 kg
Water 200 ml
Olive oil 100 ml
cucumbers 2 pc
bell pepper 2 pc
Garlic 3 clove
Onion 1 pc
Apple vinegar 2 tbsp
Parsley 15 g
Salt 1 tbsp

Innings:

White bread 30 g
cucumbers 0.5 pc
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make classic gazpacho soup? Prepare all the necessary ingredients. For this soup, choose tomatoes that are fleshy and least watery.

Step 2

Step 2
Take an onion, peel it, cut it into small cubes. I have red onions, but you can use regular ones if you wish. Place the chopped onion in a bowl and pour in the apple cider vinegar and stir. Leave to marinate for 15 minutes. Then drain the vinegar. Apple cider vinegar can be replaced with regular 6 or 9 percent apple cider vinegar by mixing it with a small amount of water.

Step 3

Step 3
Wash the bell pepper and dry it. Place the peppers on a baking sheet lined with foil, brush with vegetable oil and place in an oven preheated to 200°C for about 15 minutes. The times are approximate, be guided by the operating characteristics of your oven.

Step 4

Step 4
Remove the finished peppers from the oven, cool and remove the outer skin. Then cut the pepper in half, remove the seeds, stem, and cut the pulp into pieces.

Step 5

Step 5
Wash the greens under running water, dry and finely chop with a knife. I used parsley, but if you want, you can use dill, cilantro, or all together.

Step 6

Step 6
Take the garlic, peel it and pass it through a press. It can also be chopped on a fine grater or with a knife.

Step 7

Step 7
Combine garlic, herbs and salt in a bowl. Grind everything with a pestle or spoon.

Step 8

Step 8
Pour olive oil into a bowl and stir. Leave to sit for 10 minutes.

Step 9

Step 9
Peel the cucumbers; if you have young cucumbers with delicate skin and no bitterness, then you don’t have to peel them. Cut into small cubes.

Step 10

Step 10
Make cross cuts on the tomatoes, pour boiling water over them and leave for 3-5 minutes. Then drain the water and remove the skins from the tomatoes.

Step 11

Step 11
Cut the tomatoes into quarters and remove the seeds. Cut the pulp into small cubes. To speed up the process, peeled tomatoes can first be pureed in a blender and then rubbed through a sieve to remove the seeds.

Step 12

Step 12
Place chopped tomatoes, cucumbers, bell peppers, pickled onions, herbs with garlic and oil into a blender bowl or deep bowl.

Step 13

Step 13
Grind everything with an immersion blender until smooth.

Step 14

Step 14
Pour the soup into a saucepan. Pour in 1 cup (200-250 ml) of cold boiled water and stir. The exact amount of water depends on the thickness of your puree. The water should not thin the soup too much. Place the soup in the refrigerator for 1 hour.

Step 15

Step 15
Pour the chilled soup into bowls. Add white bread croutons, diced cucumbers and herbs to each. Bon appetit!

Additional rubrics

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