Today we will relish the Spanish Soup - Great Gazpacho Soup. This soup is screaming healthy with loads of veggies and so flavorful also.. This is one of the soups you can make the day before as it tastes best when served cold.. I got this recipe from Americas Test Kitchen. This is so flavorful, elegant and richer..
Set - 1
Tomatoes - 2 lb (roughly chopped)
Cucumber - 1/2 (roughly chopped)
Onion - 1/2 cup
Capsicum - 1/2 (roughly chopped)
Garlic - 2 cloves (roughly chopped)
Green Chili - 2 (slit cut)
Salt - 1 tea spoon
Set - 2
Capsicum - 1/2 (1/4 inch diced)
Onion - 1/2 (1/4 inch diced)
Tomatoes - 1 lb (1/4 inch diced)
cucumber (deseeded) (1/4 inch diced)
salt - 1/2 tea spoon
Extra Virgin Olive Oil – 1/2 cup
Bread slice - 1
Cherry Vinegar - 2 table spoons
Chives / Parsley / Coriander Leaves - 2 table spoons (i did not have chives or parsley, so added coriander leaves)
Mix together set 1 tomatoes, cucumber, onion, capsicum
Add salt, green chili and garlic and mix well
Cover and let it rest for 1 hour
Take the second set, cut them neatly as it will also be used for garnish and add salt. Mix well
Now place it on a strainer with a bowl beneath to catch the juices for an hour
To the strained water, tear and add the bread slices for a minute. This will soak all the moisture (well at least most of it)
Add this to first set
Add 1/2 the vegetable bread mixture to a blender and blend
Add olive oil slowly and blend until smooth. Make sure to add slowly to give a emulsion environment.
Pour through a strainer to get the creamy texture..
Add the 1/2 of diced vegetables
Add the cherry vinegar, coriander leaves
Refrigerate for 2 hours
Serve chilled with the veg garnish and olive oil and a dash of vinegar..