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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The most popular version of Gazpacho is chilled, fresh tomato soup. But in Spain, many times the base is served hot, with meatballs or chicken or even grapes. Regardless of the temperature, all Spanish gaspachos do contain vegetables and garlic. Ingredients:
4 medium tomatoes |
1 cup cucumber, chopped |
1/4 cup green pepper, chopped |
1/4 cup onion, very finely chopped |
1/4 cup ripe olives, pitted and sliced |
2 small garlic cloves, minced |
1 cup cold water |
2 tablespoons wine vinegar |
1 tablespoon olive oil |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon ground cumin |
1/8 teaspoon pepper |
crouton (optional) |
hard-boiled egg, grated (optional) |
Directions:
1. Plunge tomatoes into boiling water for 30 seconds to loosen the skins. Remove and immerse in cold water. Remove the loosened skins. Coarsely chop the tomatoes. (You should have 1 1/2 cups of tomato).
2. In a mixing bowl combine chopped tomatoes, cucumber, green pepper, onion, olives, and garlic. Stir in cold water, vinegar, oil, sugar, salt, cumin, and pepper. Cover and chill thoroughly. Garnish each serving with croutons or grated egg.
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