Gazpacho Andalusia – Spanish Chilled Soup (For 2)
Spanish Gazpacho 🇪🇸 – from a limited pantry!
I dedicate this recipe to all my beautiful Spanish friends who I am missing terribly much. I would’ve been tasting the flavors of this beautiful land had the god forsaken Corona not attacked us all!!! A Gazpacho is the perfect antidote to blue thoughts – it springs the dead alive! It is zingy, delicious and impossible to forget. This is a classic recipe and quick and easy to make at home. Chill it before eating it – it’s what I would do! Hope you enjoy this chilled soup and don’t forget to feel grateful for having food on the table. Sending lots of good energy out to Spain and hope we all heal together and soon! ♥️🙏🏼
Ingredients
2.5 cups chopped tomatoes
1 cup chopped cucumber
1 cup chopped bell peppers/capsicums (any kind)
1/2 cup chopped onions
1 clove of garlic
1 slice of bread
7-8 cubes of ice
4 tbsp olive oil
2 tbsp sherry vinegar (or a good quality vinegar)
1/2 tsp roasted cumin powder
Salt to taste
Freshly crushed black pepper
Chopped boiled eggs (optional)
Directions
1. In a blender add tomatoes, bell peppers, onions, garlic, bread, cucumbers, olive oil, ice, sherry vinegar, cumin powder, salt and blend still puréed
2. Strain well
3. Balance the flavor by adding extra sherry vinegar/salt
4. Serve chilled. Top with olive oil, black pepper and eggs