I’ve been wanting to make and try this cold soup of Spanish origin made with raw “vegetables” for a long time. It happened to be made during the cold cooking class, it couldn’t have been better! This way, I was able to satisfy my curiosity.
It is a refreshing option especially on those hot summer days, as it should be served very cold. Even though it is “light”, it still provides good satiety due to having bread as an ingredient.
I really liked the dish, my only reservation about the suggested recipe is its base. Because it’s made from raw cucumbers and peppers, and if you keep remembering them when you eat them, it will happen eventually
Gazpacho: Cold Tomato and Cucumber Soup
Makes: 2 portions
- 140 g tomato (without skin and seeds; about 2 units)
- 120 g cucumbers (free-range, without skin and seeds; about 1 unit)
- ¼ onion (medium, sliced)
- 100 g loaf bread (without peel, about 4 slices)
- 20 mL oil
- 20 mL vinegar (White wine)
- 1 dente garlic
- 120 mL tomato juice (lata)
- 50 g Green pepper
- 50 g red pepper
- refined salt (August)
- ground black pepper (white; to taste)
- pepper sauce (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- Clean vegetables before use.
- Cut the bread into smaller pieces, place in a blender and add the tomato juice, let the bread soften.
- Cut the cucumber, peppers and onion into smaller pieces, the garlic is not necessary. Put everything in the blender and process. Add the vinegar and oil, continue beating. Season with salt, white pepper and pepper sauce. Try it. Adjust the seasoning if necessary.
- Place in the fridge until chilled, it should be served well chilled. If desired, serve with croutons.
- Bread: you can replace the white sliced bread with another type. Just avoid dark breads, as this may interfere with the final color of the soup.
