Cookbook:Gazpacho

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Cookbook | Ingredients | Recipes | Cuisine of Spain

Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.

Ingredients[edit | edit source]

Soup[edit | edit source]
Garnish[edit | edit source]
  • 1 tomato, skinned and diced fine
  • ½ green bell pepper, diced fine
  • ¼ peeled cucumber, diced fine
  • bread

Procedure[edit | edit source]

Soup[edit | edit source]
  1. If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
  2. Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
  3. Pour soup large bowl with some ice, and season to taste with salt and pepper.
Garnish[edit | edit source]
  1. Dice the bread, and fry it in a little olive oil until brown.
  2. Chop the other vegetables finely.
  3. Serve all garnishes in separate little bowls on the table.
Serving[edit | edit source]
  1. Serve gazpacho chilled.
  2. Allow diners to sprinkle on their own toppings.