Recipe: Tasty Spanish Gazpacho soup

Spanish Gazpacho soup. Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico. Gazpacho is a cool, refreshing, and flavorful soup that is the perfect starter to any meal on a hot summer day.

Spanish Gazpacho soup This classic Spanish soup, who originated in the southern Spanish region of Andalusia, is served cold and is the perfect light meal (or appetizer) for hot summer days. In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. You can cook Spanish Gazpacho soup using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Spanish Gazpacho soup

  1. Prepare 1/2 slice of green bell pepper chopped.
  2. You need 3 of cucumber peeled and chopped.
  3. Prepare 1 clove of garlic.
  4. Prepare 5 of medium ripe tomato, roughly chopped.
  5. Prepare 2 tbsp of apple cider or grape vinegar.
  6. You need 1 tsp of salt or to taste.
  7. It's 1/2 cup of water.
  8. You need 3 tbsp of extra virgin olive oil.
  9. Prepare 100 gram of a dry baguette bread.

This adds a beautiful crunch to the soup. TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. On closer inspection inside the Mercado Lonja del Barranco—a riverside produce market in Seville converted into a sleek food hall—it's clear those seemingly sweet treats are in fact updated variations of Spain's lesser-known tomato-based chilled soup, salmorejo.

Spanish Gazpacho soup step by step

  1. Placed all the ingredients in the blender except the baguette, you may have to do it in several batches depending on the size of your jar. Blend until smooth.
  2. Add the small piece of the baguette bread into the blender to add texture. Blend until smooth. Add an additional salt as desired..
  3. Chill in the fridge and serve..

Creamier than gazpacho and with less than half the ingredients, salmorejo. This Spanish Gazpacho soup originated from the Southern Spanish region of Andalusia and it's way to Portugal too. The soup is made using vine-ripened tomatoes (for taste & rich red color), along with few other fresh ingredients and a piece of stale bread. All the ingredients are either crushed using 'Mortar-Pestle' (to avoid any foam on top) or blended. Serve this traditional Spanish gazpacho chilled in a glass or a bowl..

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