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Gazpacho I

By: Michelle Chen  
"This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal."

Rating: This weblink has been rated 35 times with an average star rating of 4.5 Read Reviews (23)

Rate/Review | 1,555 people have saved this

Prep Time:
25 Min
Ready In:
3 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 3/4 pounds ripe tomatoes
  • 1 large cucumber, chopped
  • 1 green bell pepper, chopped
  • 2 cloves crushed garlic
  • 1 tablespoon finely chopped black olives
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon tomato paste
  • 2 1/2 cups water
  • 1 small onion, chopped
  • 1 green bell peppers, diced
  • 2 green onions, thinly sliced
  • 1 large cucumber, chopped
  • 2 hard-cooked eggs, chopped

Directions

  1. Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
  2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
  3. Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
  4. To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 196 | Total Fat: 13.7g | Cholesterol: 85mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by RONBROWN 
I live in Spain and this was good! A definate keeper. I used rice vinager rather than the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by BRENDA-P 
Really impressed -- as were our two guests. After a scorching hot day, this soup was a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2005 by APCOOKING 
Good recipe, and very flexible. By that I mean, you can play with the amount of tomatoes,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2004 by bestrachan 
Good way to get your veggies! I added cooked bay shrimp to my batch. Very refreshing summer dish. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2004 by Lilly 
I made two batches this weekend and both were good. The second batch I made with rice vinegar... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2006 by LINDA MCLEAN 
Good base recipe. I chopped some of the vegies and the rest I whirled thru my food processor.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2005 by Kyle W. 
I served this meal to my friends on a hot summer night with some white wine and crusty bread... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2005 by BMKANE 
Very good. Benefitted from a good jolt of Tabasco to spice it up. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2005 by 2many2count 
I love trying different versions of my favorite recipes, but in this case I think I still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2004 by Marianne 
Excellent recipe. I agree with the others---substitute rice vinegar. MORE

 
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