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Classic Spanish Summer Chilled Soup (Gazpacho)
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(Recipe ID: 555)
Serves 6
Preparation time: 30 minutes plus cooling
Source: Vito De Carolis
Classic and zesty recipe for summertime bounty.
Ingredients
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- 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
- In a large bowl; mix all vegetables, stir in the cumin seeds, Sherry vinegar and Extra Virgin Olive Oil. and season well.
- Mix thoroughly, then leave covered to marinate overnight in the fridge.
- The following day, purée the gazpacho mixture in a blender.
- Then, push the puréed gazpacho through a sieve.
- Add a pinch of sugar, taste, and adjust the seasoning.
- Keep in the fridge until serving.
- Cut bread slices into ½ inch cubes and gently fry in a little Extra Virgin Olive Oil to make croutons.
- Finely dice the spring onions, bell peppers, and hard-boiled eggs.
- Serve in individual bowls, adding 2 ice cubes in to each bowl and garnish with spring onions, bell peppers, hard-boiled eggs and croutons.
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