Spanish
food recipes - Gazpacho (Chilled Tomato Soup)
You will need
2 slices day old bread, crusts removed
4 large ripe tomatoes peeled and seeded
2 small green peppers seeded and chopped
1 small cucumber chopped
1 small onion chopped
garlic
sherry vinegar
extra virgin olive oil
Soak the bread in a little water to cover. In
a blender blitz the tomatoes, peppers, onion, garlic and cucumber
to a purée (process in small batches and add a little water
if necessary) and pour into a large bowl. Squeeze some of the excess
water from the bread and place it in the blender along with 5 tablespoons
of vinegar and about the same of oil and blend using as much water
as needed to make a smooth paste. Add this to the tomato mixture
and mix well to incorpoate all the ingredients. Keep adding more
water (or tomato juice) until the consistancy of the soup is to
your liking. Taste and season with a little salt, vinegar or lemon
juice as required. Chill well and serve garnished with a swirl of
olive oil, some finely chopped tomato, pepper, cucumber and onion,
and a few croutons.
In the summer months Gazpacho is wonderful served
well chilled, but it can also be served hot for a winter warmer.
Try adding a little chilli or paprika, maybe some finely diced ham
or a little seafood too.
Spanish soup recipes:
Gazpacho
(Chilled Tomato Soup)
Ajo Blanco
(White Garlic Soup)
Sopa
de Pescado (Fish Soup)
Sopa
de Col (Cabbage Soup)
Sopa
de Almendras (Almond Soup)
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Gazpacho links: Gazpacho
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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