Gazpacho Recipe

Gazpacho Recipe from “Adelgazar con Gusto” by Maria Elena Nelson de Wencelblat

This recipe comes from my mothers book, which she published years ago in spanish. It is available in spanish and we are working on getting it translated into english. Please message me if you’re interested!

This is a simple recipe for a cold soup, which originates from Andalusia, Spain.
Every household adds a slight difference somewhere, which is what makes it unique to each home, BUT, the base is consistent.

 

Ingredients:
1 cup of sandwich bread crumb(the inside of the bread)
2 tablespoon red wine vinegar
2 crushed garlic cloves
3.5 cups chopped, ripened tomatoes
1 bell pepper (red or green)
6 tablespoons olive oil
1 medium yellow onion
2 cucumbers
.5 cup of water or chicken broth (chicken broth will give it more depth)
1 of the small cans (I think its 4oz) of V8 tomato juice (optional)

For the toppings once it is ready:
Finely chopped bell pepper, cucumber, onion and croutons

Steps:
Moisten the bread with the vinegar and add crushed garlic cloves. Add olive oil.

Add to blender with tomatoes, bell pepper, onion and cucumbers. Add tomato juice if using this optional ingredient.

Puree or liquify (I puree because I like a little bit of texture to it. If you prefer totally smooth then liquify).

It is suggested to put the final mixture in the fridge for at least an hour but overnight is ideal.

To Serve:
Serve chilled and top with a small amount of the finely chopped bell pepper, onion, cucumber and croutons.

*Note*
If avoiding fats and carbs, simply eliminate the first step with the bread+vinegar, olive oil and croutons.

Simple, healthy, and delicious. 🙂