Gazpacho - Soups
Title: Gazpacho
Cook time: 1 ½ hours
Level: Medium
serving: 4
Ingredients:
1 onion, diced
1 green bell pepper, seeded and chopped
8 ripe tomatoes, peeled and chopped
2 cucumbers, peeled and chopped
3 cloves garlic, peeled and mashed
2 teaspoons salt
1/2 teaspoon paprika
4 tablespoons extra virgin olive oil
3 tablespoons wine vinegar
pinch of ground cayenne pepper
pinch each of basil and oregano
1 slice of bread, moistened
Directions:
First, soak the bread in a few teaspoons of water while preparing the gazpacho.
Chop the onion, green pepper, tomatoes, garlic and ground cayenne, basil and oregano. Blend in a non-metallic bowl or mortar and pestle, or use a potato masher to pound ingredients together for 5 minutes or until a paste is achieved (or a blender can be used).
Add the bread, olive oil, vinegar, and 2 cups cold water.
Pour the mixture through a coarse strainer. Freeze for at least 1 hour before serving.
Serve cold, with small condiment bowls of chopped tomatoes, chopped green peppers, and cubed cucumbers.
Personal suggestion: Gazpacho is a cold Spanish tomato based raw vegetable soup, originating in the southern region of Andalusia. This soup is mostly consumed during the summer, due to its refreshing qualities. Is better used ripened tomatoes and fresh herbs. Serve this recipe with garlic bread.
