Cold Spanish Gazpacho Soup

Cold Spanish Gazpacho Soup

This delicious Cold Spanish Gazpacho Soup recipe comes a long way with me. While working as chef at Augusta Kleinbosch Guest Farm.I used to make this cold soup as a starter dish in the summer months for our beloved guests as well as the Cold Cucumber and Mint Soup.  I had a lot of freedom to cook whatever I liked and I loved to explore classical dishes. We learned a lot at Warwick's Chef School during my Chef Course, and from there my love for classical cooking actually started. It is quick and easy to make and very, very tasty too. It doesn't require much effort of different methods, you only have to cook the tomatoes a bit to skin them, add everything together in a blender or food processor and blend it. A little bit of History: Cold Spanish Gazpacho Soup you make with raw vegetables and you blend it. Gazpacho is seen as classical Spanish Cuisine and being being enjoyed during the hot summers. It is refreshing and cool (and very healthy too!) and this could be the perfect starter soup if you do a formal Christmas or Thanksgiving Lunch or Dinner. I would definitely recommend this soup as a lovely dish to enjoy if you are keen on running, a gym member or keen on exercise. This is a healthy option to enjoy. 

Serves: 6 Prep time: 30 Minutes Cook time: 0 Minutes Ready in: 30 Minutes

Nutrition: Calories 61 Carbs: 7g Protein: 1g Fat: 3g

1 kg ripe, fresh tomatoes, skinned and coarsely chopped
1 cucumber peeled, coarsely chopped
1 green pepper, seeds removed, coarsely chopped
½ onion, peeled and finely chopped
1 clove garlic, crushed
25 ml tomato puree
½ Cup cold water
50 ml olive oil
25 ml white wine vinegar
2 slices white bread, crusts removed
2 teaspoons salt
freshly ground black pepper to taste.
By skinning the tomatoes, place a sauce pot of water on the stove and let it boil.Take the tomatoes and make a cross on the tomato top with a sharp knife.Add the tomatoes in the sauce pot of boiling water and cook the tomatoes until the skin is soft and can be removed by peeling it.NOTE: Let the tomatoes cool first, then peel, other wise your hands will burnChop coarsely.
Place all the ingredients in a blender or food processor and blend until the mixture is smooth, thick and all the vegetables are blended and there are no more chunks visible.
Chill the soup a few hours and garnish them beautiful once you have placed the soup in the desired serving dish, bowl or glass.
GARNISH IDEAS:croutons,chopped cucumber pieces,chopped tomato concasse,chopped onion or spring onions,chopped chives orchopped parsley.
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