Thursday, 28 June 2012

Gazpacho Soup

Gazpacho Soup

This may be one of the best known Spanish dishes. It originates from the South of Spain. Some people believe that the tradition of Spanish cold soup comes from the extremely hot summer weather, when peasants had to harvest for hours under the harsh sun, they needed food rich in water and salts to sustain themselves and keep well hydrated. This dish is ideally suited for Indian summers. Just try it once.. you'll fall in love with the summers.

Preperation time  : 15 minutes
Cooking time       : 15 Minutes
Difficulty             : Very Easy
Serves                  :  4- 6

Ingredients :

  • 500 g of ripe red tomatoes, Chopeed, deseeded
  • Half of 1 small onion
  •  2 small green peppers (Capsicums), Chopped, deseeded
  •  1 small cucumber, peeled, chopped, deseeded
  •  2 tablespoon of Vinegar
  •  1/2 teacup of Olive oil
  •   2 slices stale bread, Diced(from the previous day)
  •  1 Clove of Garlic, peeled 
  •  3/4 liter of water
  • Salt to Taste 

  •   Method :

  • Fill a bowl with water and let the bread soak in it
  • In the meantime wash and peel the tomatoes, cucumber and peppers (make sure there are no seeds left)
  • Chop the vegetables and use a food mixer or blender until it has a semi uniform liquid texture.
  • Put a previously peeled garlic clove into the mixture and blend again
  • Now add the soaked bread, a pinch of salt, vinegar and olive oil
  • Mix again until you get a dense homogeneous texture.
  • Now add water gradually until it reaches the desired texture (somewhere half way between liquid and creamy)
  • Decorate with chopped Onion greens.

  • Note : Gazpacho must be served cold, so it's advisable to refrigerate for as long as necessary until it reaches the desired temperature. If you are in a hurry to serve your gazpacho but have not had enough time to chill it, you can always cheat a little by adding some ice cubes to the soup to chill it quickly.

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