Gazpacho A Cold Spanish Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Gazpacho, A cold Spanish soup that is truly a unique taste experience. Ingredients:
2 peeled, minced garlic cloves |
1 peeled, seeded, chopped, large cucumber |
1 chopped, medium onion |
2 seeded, chopped, green bell peppers |
4 whole ripe tomatoes; chopped with juice |
2 tablespoons lemon, juice |
1/4 cup olive oil |
1/4 cup red wine vinegar |
6 cups tomato juice |
1-1/2 teaspoons salt |
1/2 teaspoon cracked black pepper |
3 tablespoons celery leaves; chopped fine |
Directions:
1. Drop the garlic clove into the processor while running. This will mince the garlic.
2. Stop processing and coarsely cut up the other vegetables into the processor.
3. Pulse the processor a few burst to chop them. Remove some of the vegetables if you like your soup chunky.
4. Add lemon juice, red wine vinegar, 1 or 2 cups of tomato juice and seasonings and process. Stop processing and pour into large bowl or jar.
5. Add back the chunky vegetables and the rest of the tomato juice. Mix thoroughly and refrigerate until ready to serve. Adjust seasoning and serve cold as a soup garnished with celery leaves.
6. Serve with chunks of French bread for sopping.
7. Note: Gazpacho originally came from Seville, Spain. The word gazpacho is derived from the Arabic meaning soaked bread. Many of the gazpacho recipes, and there are many variations, call for the bread or bread crumbs to be incorporated into the soup.
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