- About this Recipe
Spanish Cold Soup
Traditional gazpacho, a classic chilled soup made from pureed fresh vegetables, comes from the south of Spain, where summers are notoriously hot, and vegetables are abundant. Choosing fresh, high-quality ingredients is the key to a delicious soup. Choose ripe, ruby red tomatoes, small, firm cucumbers and bright, crisp peppers. And always use GOYA® Extra Virgin Olive Oil, for a soup with a smooth, velvety texture and a well-balanced taste.
Ingredients
For the Soup:
3
slices white bread, crusts removed and discarded
1¼ cup
cold water, divided
3
medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly chopped (about 3¾ cups)
1
small cucumber, peeled, seeded and roughly chopped (about 1½ cups)
1
green bell pepper, seeded and roughly chopped (about 1 cup)
2 tablet
GOYA® Minced Garlic, or 4 cloves fresh garlic, finely chopped
1
GOYA® Red Wine Vinegar
¼ tablet
For the Garnish:
1
small tomato, seeded and finely chopped (about 1 cup)
½
small red onion, finely chopped (about ½ cup)
½
green bell pepper, seeded and finely chopped (about ½ cup)
1
hard-boiled egg, finely chopped
Directions
Step 1
Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water. Soak until bread is saturated, about 15 minutes. Squeeze water from bread, discarding soaking water.
Step 2
In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic and ¼ cup water. Blend until well combined, about 1 minute. With motor running, add oil in steady stream until well blended. Stir in vinegar; season with Adobo Light.
Step 3
Strain puréed soup through small-hole strainer into soup terrine, pressing firmly to pass all liquid through strainer; discard any solids. Cover terrine; transfer to refrigerator. Chill at least 1 hour, or up to 48 hours.
Step 4
To serve, divide soup evenly among serving bowls. Garnish with tomatoes, onions, peppers and eggs.
New from Goya
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