Gazpacho Soup Recipe

My Queen likes me to leave food for her when I travel.  Gazpacho is one of my favourites, as it seems to improve over a few days.  It is also one of the few things my S.O. has asked me to give her a recipe for.

Traditional gazpacho calls for a garnish of the same vegetables minced fine, plus egg, and you can do that if you wish. I like it without. The prep time enhances the flavour and adds to the nutritional value, making the lycopene in the tomatoes more available to our bodies.

  • 6 medium tomatoes, cut into large chunks
  • 1 bell pepper, cored, and coarsely chopped
  • 1 cucumber, peeled, seeded, and coarsely chopped
  • 1 clove of garlic, peeled and crushed
  • 1 slice of stale country bread
  • ¼ cup of fresh olive oil
  • 1/8 cup sherry vinegar
  • 1 tbsp of salt
  • ½ tsp of freshly ground black pepper
  • 1 cup of water

Place all of the ingredients, except the water, in a large bowl, mix well, and let stand for at least four hours.  I recommend getting the garlic into the first blender run, along with all of the bread.  Add the water to the blender, and a good quantity of the vegetables.  Blend it really well, very thoroughly, until you are sure that the garlic and bread have both been completely annihilated.

Pour out half of the mix into whatever container you will keep it—I use a pitcher.  Then add vegetables, and repeat, until all of the vegetables and liquid have been used up.  You may mix the later rounds slightly less to leave some texture to the soup.  

Mix it will and refrigerate for several hours.  Adjust seasonings to taste when chilled.  Serves 4-6.

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