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Gazpacho (A Spanish Cold Soup with Vegetables)
The name of flavourful cold refreshing soup means “soaked bread”, although it abounds in vegetables. In Malaga it is prepared with veal bouillon, in Cordova it is made thick by cooking with cream and flour and in Andalusia boiled eggs will be added to it.
Preparation
60 min
Portion for
6
Ingredients
For garnishing
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Boil over Vegeta in 800 ml water and cool down. Chop a bread in pieces and soak it in a little amount of soup.
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Dice cleaned paprika, cucumber, onion and tomato. Add soaked bread, garlic, olive oil, wine vinegar and cooled down Vegeta soup. All whisk well to homogenously blend.
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So prepared “gazpacho” put in appropriate container, season with freshly ground pepper and add salt to your liking.
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Cover and leave in the refrigerator for about 3 hours to be well cooled down.
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To garnish “gazpacho” prepare before serving following ingredients: minced tomato, onion and paprika. Cut bread into small cubes and shortly roast in the little butter.
Advice
You may serve it in coctail glasses, with vegetables stabbed on sticks and placed on the top of the glass
Its accentuated freshness of taste this soup gets not only by cooling down but even by using carefully chosen fresh vegetables.
Serving
Sliced vegetables and bread arrange separately in small bowls arranged arround the bowl with cooled down “gazpacho”
