3-4 servings; 15 min preparation time.
Gazpacho is a classic Spanish cold soup. This is one recipe that everyone should try, especially during the hot summer days. It’s very fast and easy to make, since there is no cooking involved. This does not make it boring or simple though.
The soup is not simple at all. There are many flavors that make it complex and yet, you do not have to spend even a half an hour in the kitchen. Although you can also eat it warm, if this is your preference. And did I mention that it’s completely vegan?!
It’s very refreshing and inviting. If you are using fresh tomatoes, choose for sweetness and red bright color. If your tomatoes are not very sweet, you can always adjust the taste with a pinch of sugar. Just avoid using the skin, because it’s too tough.
- 400 g peeled tomatoes
- 1 cucumber, chopped roughly
- 2 tbsp celery, chopped roughly
- 3 tbsp fresh flat-leaf parsley
- 1/2 red bell pepper, chopped
- 100 ml spring water
- 1 tbsp balsamic vinegar
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive
- 1/2 lime, juice
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp sugar (optional)
- 2 drops tabasco (optional)
Pour the peeled tomatoes to a food processor. Cut the cucumber in big pieces and add to the tomatoes. Leave 1/4 for decoration. You can peel it if you prefer.
Add the celery, bell pepper and parsley. Add the vinegars, oil, lime juice and all the seasonings. Process until fully blend.
Add 100 ml of water (or more according to your preference). Make it as thick as you like and adjust the seasonings if necessary. Add a few drops of tabasco, if you like spicy food.
Transfer to a glass or a soup bowl. Decorate with cucumber pieces and parsley. Chill in the fridge until serving. Enjoy!