Gourmet Summer Soup Recipe with a Kick – Oh Gazpacho!
Gazpacho!
Cold Summer Soup With a Little Kick of Zing
Enjoy this refreshing and nutritious gazpacho as a light and cooling summer soup!
- Author
- Andrew
- Prep Time
- 1.5 hours
- Cook Time
- 0 minutes
- Servings
- 4
- Category
Soup
- Cuisine
Spanish
Ingredients
- 2 tins Zia Rosa San Marzano D.O.P. peeled tomatoes which we prefer for their flavour. Use fresh tomatoes if you prefer.
- 1 medium sized cucumber, peeled, seeded and roughly chopped
- 1 green bell pepper (capsicum), seeded and roughly chopped
- 2 slices of white bread, crusts removed
- 1/2 small red onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 3 tbsp Morella Grove Extra Virgin Olive Oil
- 2 tbsp EuroPantry Saba Vin Cotto (or Mosto Cotto - Cooked Grape Juice – red vinegar)
- 1/2 tsp ground cumin
- Olsson’s Sea Salt to taste
- Pepper to taste
- Optional garnishes: diced cucumber, bell pepper, red onion, croutons, and a drizzle of olive oil
Directions
- In a blender or food processor, combine the tomatoes, cucumber, bell pepper, slices of bread, red onion and garlic.
- Add olive oil, cooked grape juice (red wine vinegar), ground cumin, sea salt, and black pepper to the blender.
- Blend the mixture until smooth and creamy which should take about 2-3 minutes.
- Taste and adjust seasoning, adding more salt, pepper, or vinegar if needed.
- If the gazpacho is too thick, you can thin it out with a little water until you reach your desired consistency.
- Transfer your gazpacho to a large bowl or pitcher and refrigerate for at least 1 hour to chill and allow the flavours to meld.
- Serve the gazpacho chilled, garnished with diced cucumber, bell pepper, red onion, croutons, and a drizzle of olive oil, if desired.