- 4 to 5 Tomatoes
- 1 Cucumber
- 4 Onions
- 3 slice Toast Bread (the white part only)
- 1 each Capsicum (yellow, red, green)
- 5 clove Garlic
- 1 bdl. Chives
- Iodized Salt, Pepper
- Tabasco to taste
- 3 tbsp Tomato Paste
- 0.5 Ltr PH7 Water
- Red Wine Vinegar (also Balsamic Vinegar)
- 4 Tbsp Olive Oil
How to cook
- Wash all vegetable well with clean water; peel the cucumber and un seed the capsicum.
- Cut tomatoes, cucumber, garlic, bread into smaller pieces and place into a blender
- Add salt, pepper, tomato paste, red wine vinegar, water and olive oil
- Blend well until you have a smooth liquid
- Season again with salt and pepper; add Olive oil and some Tabasco to your liking of spice.
- Fill all in a bowl covered with plastic foil than until cold into a chiller
- Cut the capsicum separate and 1 onion into small cubes (“Brunoise”)
- Cut two slice of white bread into cubes and roast golden brown in butter, than set aside
How to serve
- Place the small cut capsicum, roasted bread and onions into 3 different small bowls or on a plate as condiments to the Gazpacho.
- Place the chilled Gazpacho Soup into 6 cups and serve together with the capsicum, bread and onion
- As guest enjoy this refreshing, healthy vegetarian soup from the southern part of Spain – Andalusia province while mixing into the soup the garnishing as capsicum, fresh onions and bread croutons.
The Gazpacho is quickly done, can be prepared a day in advance and chilled covered in the fridge. It is an excellent fine dining dish so at a very low cost – originally a poor people meal as Andalusia had it all Tomatoes, Cucumbers, Garlic, Bread & Water. Today it is one of the traditional & popular dishes of Spain.