A cold soup on a warm day is as comforting as a hot cup of soup on a cold, rainy day. Gazpacho is a simple Spanish soup that is small on effort but big on flavours. There are several versions of this classic Spanish soup, here is mine.
Note: Many recipes call for sherry or red wine vinegar. I have not used it because I do not enjoy its taste. I have used white vinegar instead.
- Tomato – 2 + 1 tblspn chopped finely
- Red capsicum – 1, deseeded and roughly cut
- Onion – ½, roughly chopped + 1 tblspn. Chopped finely
- Cucumber – 1, peeled roughly chopped + 1 tbslpn finely chopped
- Bread – 1 slice, corners cut
- Garlic – 2 cloves
- Salt – To taste
- Pepper – To taste
- Water – 3 cups + ½ cup to blend
- White vinegar – 1 tblspn
- Olive oil – 1 tblspn
- Fill a small bowl with water. Place the bread slice in it. Allow it to soak for a few minutes. Keep aside.
- In a pan, bring water to a boil. Make a little ‘X’ at the bottom of the tomatoes and place them in the boiling water for a minute, till the skin peels off. Remove the skin and place the tomatoes in the jar of a blender.
- Remove the bread from the water, squeeze out the excess water and toss it into the blender. Add the remaining ingredients except the vegetables that are finely chopped in the blender. Blend the mixture with a little water. Do not add too much water as it can get too dilute. This soup is consumed a little thick.
- Once done, pour into glasses, top it off the chopped vegetables. Drizzle some olive oil (optional) and serve chilled.
- Add a few chillies to spice up the soup.
- Add more tomatoes depending on your preference.