Gazpacho - Cold Tomato Soup

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This cold tomato soup is a real Spanish classic which we brought home from a holiday trip to Valencia (thank you, Estelle!!)
It might be a bit more work, but it is definitely worth it. This Gazpacho needs ripe and tasty tomatoes – make sure to buy a good organic quality.

 Ingredients (serves 3-4):

  • 6 cups raw tomato cubes without skin
  • 1-2 cups of warm water
  • 2 cups cucumber cubes (peeled and without seeds)
  • 1 cup green sweet pepper (diced)
  • 1 teaspoon agave sirup
  • 6 tablespoons olive oil (virgin)
  • 2 garlic cloves (diced)
  • pepper
  • salt
  • 4 tablespoons apple vinegar

Optional:

  • 100 g croutons
  • 100 g soft cheese (i.e. feta cheese, paneer or soft goat cheese)
  • 1/2 green pepper (in slices)
  • 1/2 cucumber (peeled, deseeded & diced)

Scratch the tomatoes crosswise and cover completely with boiling water. Strain after 3-5 minutes. The skin should come off automatically now. Remove the core, dice the tomato flesh and put 6 cups into a bowl together with 1 cup of warm water, the cucumber cubes, green sweet pepper, 5 tablespoons of virgin olive oil and garlic.

Season with pepper, salt and apple vinegar and blend until creamy. Pass the puree through a sieve. Add another cup of warm water, 1 tablespoon of olive oil and the agave sirup. Put in the fridge for at least 4 hours.  

Serve chilled with croutons,  green pepper slices, diced cucumber and cheese.

 

Vegan Option: Use grilled tofu instead of the soft cheese.

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