Spanish Gazpacho
Amazingly flavorful, this refreshing classic Southern Spanish cold soup is the perfect dish during the summer especially when it's very hot!
Ingredients
- 4 medium tomatoes, washed and blanched tips & tricks
- 1 cup plain croutons see Recipe
- 1 large cucumber, peeled
- 1 large green pepper, seeded, rib removed and roughly chopped in quarters
- 1 1/4 cups white onions, roughly chopped
- 1/4 cup extra virgin olive oil tips & tricks
- 3 tbsp. Vinagre de Jerez (sherry vinegar)
- 2 large cloves garlic, pressed
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. powdered sugar tips & tricks
- 1/2 tsp. ground Himalayan sea salt
- 1/4 tsp. ground cumin
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns) *optional
Directions
- Place croutons in a bowl with just enough water for soaking. Gently press and let them sit for 3 minutes.
- Squeeze bread with your hands and transfer to a bowl; discard water and set aside.
- Add all the remaining ingredients including bread and blanched tomatoes to the jar of a blender; process until smooth and creamy (might have to do it in two batches).
- Transfer to a large bowl, cover and chill overnight. Serve with crostini.