The word “gazpacho” comes from the Spanish language. The word “gazpacho” means “chilled water” or “cold soup.” The dish originated in the Andalusian region of Southern Spain during the Middle Ages.
There are many variations of gazpacho recipes that differ in their ingredients and preparation methods.
It is usually served as an appetizer or a side dish.
Gazpacho (Chilled Vegetable Soup)
- 200 g Ripe Tomatoes
- 1 Onion small
- 1 Garlic Clove
- 1/4 Cucumber
- 1/2 Red Capsicum
- 1/2 Green Capsicum
- 1 White Bread Slice
- 2 tbsp Olive Oil
- 1 tbsp Vinegar
- as per taste Salt
- as per taste Black Pepper Powder
- Cut the tomatoes into quarters, de seed and remove the cores.
- Then dice the flesh.
- Cut the cucumber into quarters lengthwise.
- Scoop out and discard the seeds.
- Chop it finely.
- Finely chop the onions and capsicums.
- Combine these vegetables and blend them to a smooth puree.
- Add the olive oil and vinegar.
- Add salt and pepper powder as desired.
- Mix well and keep it in the fridge for 45 to 60 minutes.
- Meanwhile toast the bread slice until golden and crunchy.
- Serve the soup cold in small bowls alongside the toasted bread.