Gazpacho is usually a tomato-based veg soup, traditionally served cold. Originating in the southern Spanish region of Andalucía, Gazpacho is widely consumed in Spanish cuisine. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
Preparation time-10 min
- 1/2 cucumber, sliced into chunks
- 1 large ripe tomato(peeled)
- Handful of chopped red bell pepper
- 1/2 teaspoon of finely chopped garlic
- 1 tbsp lemon juice
- Salt to taste
- Herbs(Basil or Parsley)
- 1 teaspoon of olive oil
To remove the skin of tomato,boil water in a pan. As soon as water boils, turn off the heat and place the tomato into the hot water for 1 minute. Carefully remove hot tomato. The skin will rub off easily.
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and olive oil,and blend until smooth. Stir in the herbs(basil or parley) and olive oil. Add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.
You can add bread to the recipe too.Soak the bread in a small amount (few tablespoons) of water. Remove and squeeze dry and blend with the other ingredients.
Garnish with some mint leaves or chunks of cucumber or ice cubes .
This Summer, do what the Spaniards do – Store Gazpacho in a glass pitcher in the refrigerator and have whenever you need a cool and healthy drink.Beat the heat with this chilled Spanish soup.