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Iced Salad Soup (Gazpacho) recipe (Soup)

Yield: 6 servings

2 lb ripe tomatoes
1   medium purple onion
2 tablespoons red wine vinegar
some   tomato juice (optional)
1   clove garlic, chopped
2   medium-sized sweet long green peppers or ordinary peppers
4 tablespoons olive oil
2   small ridge cucumbers
4 tablespoons soft white breadcumbs
½ teaspoons teaspoon ground cumin (optional)
pints iced water
3   thick slices stale white bread
6 tablespoons olive oil
1   clove garlic, halved

Posted by Margo on Mar 14, 2008


Peel and seed the tomatoes. Halve the peppers and remove the seeds and the membranes. Peel the cucumbers. Reserve 1 tomato, 1 green pepper, 1 small ridge cucumber or half a greenhouse cucumber, and half an onion.

Roughly chop the remaining vegetables and puree them in a food processor with the garlic. Add the breadcrumbs, vinegar and oil and process briefly. Add the cumin if desired. Season to taste with salt and cayenne pepper. Pour into a bowl, cover and refrigerate for at least 2 hours. Dice the reserved vegetables and place in separate bowls. Cover and refrigerate until required.

FOR THE GARLIC CROUTONS: Remove the crusts from the bread and cut into 1 cm/½ inch cubes. Heat the oil and the garlic in a frying pan until hot; remove the garlic. Add the bread cubes and fry until crisp and golden, stirring often. Drain on kitchen paper.

To serve, pour the soup into a large glass or a pottery bowl and stir in the iced water or a combination of water and tomato juice if the tomatoes used were not fully flavored. Garnish with s small amount od diced vegetables. Serve with bowls full of the remaining diced vegetables and the garlic croutons.

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