Recipe Of Gazpacho (Cold Soup)

Recipe Of Gazpacho or Gaspacho, also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the regions of Alentejo and Algarve.

Recipe Of Gazpacho

Ingridients : Recipe Of Gazpacho or Gaspacho

1 Cucumber 200 gm
2 Tomatoes 200 gm
3 Pimentos 10 gm
4 Spring onion 15 gm
5 Capsicum 50 gm
6 Bread (2 day old) 100 gm
7 White vinegar 30 ml
8 Olive oil 30 ml
9 Garlic 3 cloves
10 Sugar 10 gm
11 Salt To taste
12 Pepper powder To taste
13 Tomato puree 150 ml
14 Chives 5 gm
15 Cream 60 ml

GARNISH

16 Cucumber 10 gm
17 Tomatoes 10 gm
18 Onions 10 gm
19 Capsicum 10 gm
20 Bread croutons 5 gm
21 Parsley 5 gm

Method :

  1. Peel, deseed and roughly chop cucumber.
    2.Wash & roughly chop tomatoes & spring onions. Wash, cut into halves, deseed & roughly chop capsicum
  2. Peel garlic. Wash & finely chop chives.
  3. Crumble bread into small pieces.
  4. For Garnish: Peel, deseed and cut cucumber. Blanch, peel and deseed tomatoes. Peel & wash onions. Cut al these vegetables into brunoise. Chop Parsley, cut bread into croutons & toast lightly.
  5. Mix cucumber, tomatoes, pimentos, spring onions, capsicum & bread with vinegar, olive oil, garlic, sugar, seasonings, tomato puree, chives & water (approx. 500 ml).
  6. Let the mixture rest for 10 min. Then put in a blender & make a puree. Strain and add cream.
  7. Adjust the seasoning. Refrigerate.
    9.Presentation: Chilled 4 cups, pour equal quantities of soup in each, garnish & serve with bread sticks & dinner rolls.

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