Cold Tomato Soup (Gazpacho)

This soup is usually served during the hot summer months in Spain as it is refreshing and served cold. It is also a healthy soup because of all the fresh vegetables and the olive oil.

Ingredients

  • 1 kilo red, ripe tomatoes, peeled and chopped
  • 1 pc. white onion, chopped
  • 1 pc. cucumber, peeled, seeded and chopped
  • 1 pc. green bell pepper, chopped
  • 2 cloves garlic
  • 2 cups water
  • 1⁄3 cup Molinera Extra Virgin Olive Oil
  • 1⁄3 cup Molinera Red or White Wine Vinegar
  • 2 tsp. salt and pepper
  • 2 pcs. hard-boiled eggs, chopped (optional)

Procedure (serves 4-6)

  1. Put the cut-up vegetables in a blender with some water.
    Process until smooth. Strain.
  2. Transfer the mixture to a bowl and add the rest of the water.
  3. Stir in MOLINERA EXTRA VIRGIN OLIVE OIL and MOLINERA RED OR WHITE WINE VINEGAR. Season with salt and pepper. If tomatoes are too sour, you can add some sugar.
  4. Cover the bowl and chill until ready to serve.
  5. Serve with chopped tomatoes, onions, green bell pepper, cucumber and croutons as garnishing. You can also add chopped hard-boiled egg as topping.

Tip:

This soup is usually served during the hot summer months in Spain as it is refreshing and served cold. It is also a healthy soup because of all the fresh vegetables and the olive oil. A thicker version of Gazpacho is the Salmorejo – it is made similarly but bread crumbs are added to give the soup a thicker consistency.

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