Spanish Gazpacho recipe - Super easy vegan summer soup
Byron
You’ll nearly always find a gazpacho recipe on the many ‘most popular Spanish food’ lists, and for good reason. Gazpacho is a delicious cold soup that is ideal for cooling off during the warm summer months. It’s a tomato-based soup that’s quick and easy to make, completely vegan, incredibly tasty, and comes in endless flavors and variations. Our traditional gazpacho recipe is made in around 15 minutes and uses just 9 easy-to-find ingredients. This recipe makes 4-6 servings.
35oz/ 1 kg vine-ripened pear tomatoor roma tomatoes, chopped.
1Italian green pepperchopped.
Cucumberchopped.
2clovesof garlic
2fl oz/ 60 ml extra virgin olive oil
1.7oz/ 50 grams of stale breadcrumbs
8.5fl oz250 ml of fresh water
3gramsof salt
2fl oz/60 ml of sherry vinegaroptional
Instructions
Add all ingredients into the blender and blend well on a high setting for at least 3 minutes.
Next, use a fine sieve and pass the blended soup through the sieve into a large bowl. Use a wooden spoon to gently push through the soup mixture, and discard the seeds and pulp.
For best results, allow the soup to chill for at least one hour before serving.
Garnish with a little salad and some cherry tomatoes and splash of olive oil.