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Gazpacho
 

This delicious cold tomato soup from Spain is ideal on a hot summers day when tomatoes are at their best and plentiful. There are many ways of making this refreshing soup. This is  made Andalusia style.
Easy to prepare. Suitable for vegetarian

2 lb ( 900g ) ripe tomatoes, washed
1 onion, peeled
2 bell peppers, yellow and green, one of each
1 clove of garlic
juice of 1/2 lemon
a few basil leaves, optional 
2 tablespoons balsamic vinegar
freshly ground salt and pepper to taste
1/2 cucumber, peeled and diced

  1. Put the tomatoes, onion, 2/3 of each bell pepper, garlic and balsamic vinegar into a food processor and blend  until it is fine and  liquid.
  2. Season to your taste and refrigerate.
  3. When chilled, add some ice cubes and  serve with the diced cucumber, diced bell pepper, spring onions or chopped onion and croutons ( optional )
  4. Very refreshing on a hot summers day.

Bon Appétit

 

 

 

 

 
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