Kim’s Kitchen
Gazpacho Soup
This is by far my favorite dish, It’s healthy to eat or drink at any time is very refreshing and great for a summer outing, boat ride, backyard pool setting… I’ve even used it in place of the tomato juice in a Bloody Mary, so good!!! Who knew the people from Andalusia in Spain invented the smoothy back in the 16th century when Tomatoes and Peppers were brought into Europe from the Americas.
4 – 6 Portions / 12 oz – 8 oz Servings
Ingredients:
3-6 ea Bread slices (to thicken soup, I used 3, depending on the size)
2 ea Garlic Cloves
½ ea Onion
½ ea Cucumber peeled
1.5 lb Tomatoes
½ ea Red Bell Pepper
1/2 C. Extra Virgin Olive Oil, I used Italian
1 ½ C of Vegetable Broth
1 tsp. Kosher Salt or to taste
½ tsp. Black Pepper
1-2 Tbsp Red Wine Vinegar
Garnish Ingredients:
½ ea Onion, Minced
½ ea Cucumber in small dice
½ ea Red Bell Pepper diced small
2 ea Hard Boiled eggs, chopped.
1 Cup of Croutons (I toast the same bread I used to thicken the soup and make my own)
Instruction:
Cut all veggies in pieces to put in a blender and while blending, add Bread, Broth, and rest of the seasoning, until is well blended and strain, or leave as is if you are into fiber. I prefer to strain.
Refrigerate at least 2-4 hours before serving. I keep it in the fridge, it only gets better the longer it’s saved, of course in my place it doesn’t last more than a day, maybe 2...
Prepare all the Garnish ingredients and put separately in bowls for people to add to the soup in the moment of serving.
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