This is a print preview of "Gazpacho Andaluz (Cold Tomato Soup)" recipe.

Gazpacho Andaluz (Cold Tomato Soup) Recipe
by Global Cookbook

Gazpacho Andaluz (Cold Tomato Soup)
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  Servings: 6

Ingredients

  • 2 1/2 lb fresh ripe tomatoes, peeled, seeded and minced
  • 1 x green bell pepper, seeded and coarsely minced
  • 1 med red onion, coarsely minced
  • 1 lrg cucumber, peeled, halved, seeded and coarsely minced
  • 5 x to 6 Tbsp. red wine vinegar
  • 3 lrg garlic cloves, chopped
  • 1 1/4 c. tomato juice
  • 1/4 c. extra virgin extra virgin olive oil
  • 1 slc bread, crusts removed, soaked in water and squeezed dry Salt and freshly grnd pepper

Directions

  1. In a bowl, mix tomatoes, green pepper, onion, cucumber, vinegar, garlic, tomato juice, extra virgin olive oil and bread. Put mix in batches in a blender and blend on high speed for 3 to 4 min, till very smooth. Strain through a coarse strainer. Season with salt, pepper and vinegar as needed. Chill. Garnish soup with croutons and serve.
  2. Makes 6 servings.