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Recipes Soup Spanish Vegetarian

Gazpacho

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.

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

Gazpacho

This chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio.
Prep Time10 mins
Total Time10 mins
Course: Soup
Cuisine: Spanish
Servings: 4
Calories: 79kcal
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

  • Place all ingredients in a blender or food processor and pulse chop
  • Blend on low about 30 seconds
  • Place in refrigerator for at least 30 minutes before serving. Serve chilled with toasted country-style white bread.

Notes

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

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