Subscribe To This Site

Site Information

**Shop Online**

Lifestyle

Our Recipes

Holiday Menus

Recipes By Country

Recipe Blog

Gazpacho Recipe

Amazon.com Widgets

Andalucian Spanish Passion and Flavours

What could be better on a hot summer's day than a bowl of Chilled Gazpacho and some crusty Mediterranean Bread.
Ripe tomatoes and peppers with cucumber garlic and wine vinegar. The true meaning of the Mediterranean diet comes over in this chilled Spanish soup from Andalucia.
And the great thing about it is, that it's so quick and easy to make. No cooking, just blending and whizzing with a stick blender... then tasting and adjusting.
Just follow the step-by-step instructions and you will be making Professional Standard cold soups in no time at all.
For centuries now, Spanish workers have toiled in the sun from early morning until the heat of noon and then relaxed in the shade of a tree for crusty bread and good wholesome Gazpacho. Try some yourself on a hot day - there's nothing more refreshing.

New! We're proud to announce our:
Spanish Cooking Courses.
Come and stay with us in a great garden apartment on Spain's sunny Mediterranean coast.
<<<< Click on the photo to find out more.
Learn to cook and Experience the real Spain.

Ingredients for six people

For the Soup

4 Large tomatoes
1/2 a small onion
A small cucumber
One green (bell) pepper
One bunch of parsley
2 cloves of garlic
2 Tablespoons of tomato frito (or 2 teaspoons of puré)
Juice of half a lemon
4 Tablespoons of white wine vinegar
6 Tbs. of extra virgin olive oil
1 Heaped teaspoon of salt
1 Pint of water and 4 large icecubes

For the Garnish

One fresh tomato Chopped
Two slices of basic bread recipe bread - cut into 1/2" Cubes

New Feature: Printer Friendly Recipe Pages for your convenience.

CLICK HERE TO PRINT

Method

Roughly chop the tomatoes, onion, garlic, cucumber, green pepper and parsley and place in a large glass bowl or a pan.
Add the water, olive oil, ice, tomato frito, vinegar and salt
Whiz with a Spanish style stick blender until smooth.
Chill in the refrigerater for one hour.
Meanwhile - gently cook two cloves of garlic in about 1/4"of EVOO for about 15 minutes until soft but not brown.
Remove and discard the garlic - heat the oil up and fry the croutons until golden brown.
Serve - spooning the chopped tomato, cucumber and croutons on top.

New! Comments

Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

Ask Pam if you have any recipe queries...................she loves to help.

Back to Spanish Recipes | Back from Gazpacho recipe to Cold Soup Recipes
Back from Gazpacho Recipe to the Homepage

footer for Mediterranean recipes page