Gazpacho

Alhambra

The Alhambra palace and fortress complex located in Granada, Andalusia, Spain


With origins in Spain’s, hot sunny Andalucía region, this chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio.
 

Gazpacho
Prep Time
10 mins
Total Time
10 mins
 
With origins in Spain’s, hot sunny Andalucía region, this chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio.
Course: Soup
Servings: 4
Calories: 19 kcal
Author: Kevin Lamoureux
Ingredients
  • 28 oz stewed tomatoes
  • 0.5 English cucumber peeled and chopped
  • 0.5 green pepper seeded and chopped
  • 0.5 red bell pepper seeded and chopped
  • 2 green onions chopped
  • 1 garlic clove ground into paste
  • 0.5 cup basil chopped
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 0.5 tsp salt
  • 0.25 tsp chili paste
Instructions
  1. Place all ingredients in a blender or food processor and pulse chop
  2. Blend on low about 30 seconds
  3. Place in refrigerator for at least 30 minutes before serving. Serve chilled with toasted country-style white bread.
Recipe Notes

Mexican Gazpacho variation: Replace the basil and red wine vinegar with cilantro and lime juice.

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