Loading
Share to Facebook Share to Twitter Stumble It Share Via eMail More...

Signup For Email Updates


Privacy Policy>>

Recipes brought to you by Avanti Savoia

Visit us online at www.avantisavoia.com

Classic Spanish Summer Chilled Soup (Gazpacho)

no reviews
Be the first to review this recipe.

(Recipe ID: 555)

Serves 6

Preparation time: 30 minutes plus cooling

Source: Vito De Carolis

Classic and zesty recipe for summertime bounty.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 pounds Ripe plum tomatoes, halved, deseeded and roughly chopped
  • 1 Green bell pepper, roughly chopped
  • 1 Red bell pepper, roughly chopped
  • 1 Yellow bell pepper, roughly chopped
  • 1/2 cup White onion; coarsely chopped
  • 1 Medium cucumber, peeled and roughly chopped
  • 2 Cloves of garlic, roughly chopped
  • 6 Cumin seeds *
  • 3 tablespoons Sherry vinegar
  • 7 tablespoons Extra Virgin Olive Oil *
  • Fine sea salt and black peppercorn; freshly ground to taste *
  • Pinch of sugar; to taste
  • 12 Ice cubes
  • 2 Slices of bread; diced
  • Extra Virgin Olive Oil, for frying *
  • 2 Spring onions
  • 1/2 Red pepper
  • 1/2 Green pepper
  • 2 Hard-boiled eggs

Instructions

Main Ingredients:

2 pounds Ripe plum tomatoes, halved, deseeded and roughly chopped
1 Green bell pepper, roughly chopped
1 Red bell pepper, roughly chopped
1 Yellow bell pepper, roughly chopped
1/2 cup White onion; coarsely chopped
1 Medium cucumber, peeled and roughly chopped
2 Cloves of garlic, roughly chopped
6 Cumin seeds
3 tablespoons Sherry vinegar
7 tablespoons Extra Virgin Olive Oil
Fine sea salt and black peppercorn; freshly ground to taste
Pinch of sugar; to taste

  1. In a large bowl; mix all vegetables, stir in the cumin seeds, Sherry vinegar and Extra Virgin Olive Oil. and season well.
  2. Mix thoroughly, then leave covered to marinate overnight in the fridge.
  3. The following day, purée the gazpacho mixture in a blender.
  4. Then, push the puréed gazpacho through a sieve.
  5. Add a pinch of sugar, taste, and adjust the seasoning.
  6. Keep in the fridge until serving.
  7. Cut bread slices into ½ inch cubes and gently fry in a little Extra Virgin Olive Oil to make croutons.
  8. Finely dice the spring onions, bell peppers, and hard-boiled eggs.
  9. Serve in individual bowls, adding 2 ice cubes in to each bowl and garnish with spring onions, bell peppers, hard-boiled eggs and croutons.

.
 

Buy Ingredients

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.

To add the above items to your shopping cart, enter the zip code where these products will be shipped, then click the Add to Cart button.