Gazpacho – Cold Spanish vegetable soup

After a long and pleasant afternoon spent in the sun, we really needed to freshen up… We have therefore prepared the Gazpacho, a soup made with raw vegetables served cold 🙂 .

We’ll propose the classic version of Gazpacho: with tomatoes, peppers, cucumbers, garlic and bread, everything just minced and served strictly cold!

Gazpacho

Gazpacho is a recipe from Andalusia and has ancient origins dating back to the arrival of the Romans who brought a soup of bread, garlic and olive oil to Spain. The ingredients have changed over the centuries including tomatoes and other vegetables from the new world after the discovery of America.

Traveling through Spain you can also find other color variants of Gazpacho: white, which eliminate tomatoes and include dried fruit, or green ones, very rich in spices. We hope that you will find one that will suit your taste 😀 .


If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Stampa

Gazpacho - Cold Spanish vegetable soup

Cuisine Egg free, Lactose free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Difficulty Easy

Ingredients

  • 500 g of tomatoes
  • 1 red sweetpepper
  • 1/2 cucumber
  • 1/2 onion
  • 1 clove of garlic
  • extra virgin olive oil
  • 120 g of bread
  • salt

Instructions

  1. Clean the vegetables: tomatoes, peppers, cucumber, onion and garlic. If you prefer a perfectly smooth soup, remember to remove the seeds from the tomatoes.
  2. Cut everything into small cubes, pour the vegetables into a blender.
  3. Add a few tablespoons of oil and blend.
  4. Add the bread in pieces and blend again. If you use stale bread, remember to let it soften a few minutes in a half glass of water, squeeze it before adding it into the soup.
  5. Serve well chilled, accompanied with some toasted bread

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