Spanish Gazpacho Soup

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 4 - 6

Spanish Gazpacho soup - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 greenhouse cucumber, halved and seeded (but not peeled)
2 red bell peppers, cored and seeded
4 plum tomatoes
1 head of red onion
3 crushed cloves of garlic
650 ml tomato juice (3 tbsp.)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tbsp coarse salt
1 teaspoon ground black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Coarsely chop the cucumbers, bell peppers, tomatoes, and red onion into 2.5 cm cubes. Place each vegetable separately in a food processor fitted with the blade attachment and pulse until coarsely chopped. Do not overprocess!
After each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more flavorful it becomes.

Categories:

recipe / Vegetarian dishes / Summer dishes / Dinner / Soups / Cold soups / Creamy soups / Spanish cuisine / Ina Garten / The Barefoot Countess