Cold Tomato Soup (Gazpacho)
Fasting Recipes Spanish Low Calorie Recipes Vegetables Soups and Stews
This is a cold soup from Spain that is prepared quickly and without heat, so you can enjoy all the vitamins from the vegetables it's made of. I recommend preparing it only during tomato season, with real tomatoes from the farmers market. I made this soup from my grandmother's tomatoes that were too soft to use in salads.
If you're not excited about raw vegetable soup, there's another way to prepare it: grill the vegetables first and then proceed the same way.
Ingredients
1 kg ripe tomatoes
2 small cucumbers
1 pepper
3-4 garlic cloves
1 small onion
1 slice of bread
2 tablespoons lemon juice
100 ml olive oil
150 ml water
oregano
salt, pepper
Toppings:
tomatoes, onion, cucumbers cut into cubes
chopped parsley
hard-boiled eggs, chopped
grilled shrimp
How to prepare cold tomato soup (gazpacho)
- Soak the bread in water and leave it until you prepare the rest of the ingredients.
- Wash and cut the vegetables into pieces.
- In a blender, put the squeezed bread, cut vegetables, oil, water, lemon juice, and season with salt, pepper, and oregano to taste. Blend until it becomes a paste.
- Strain the soup through a sieve and discard what remains in it. Refrigerate the soup until serving time.
* if you're in a hurry and need to serve the soup quickly without time to refrigerate it, you can put ice cubes in the glasses you serve in. - Serve in glasses with the toppings placed separately in bowls on the table so everyone can choose what they serve with their soup.
All ingredients in the blender
Straining the blended soup
Refrigerating the soup
Serving with desired toppings