Past two weeks, the weather has completely changed in Bay area. I was pondering if it is summer season ending or starting! The temperature reached almost 100 F in some part of Bay last Saturday.
The whole house transformed into hot oven. With the heat wave who dare to stand in the kitchen and prepare a full meal? I just relay to my cold buttermilk and a simple curry for few days. But again got bored and want to skip for a cold soup!
I wanted to prepare something fulfilling and NO cooking involved! I remembered vaguely the taste of Gazpacho that I had many years ago in Europe.
Gaspacho needs some riped juicy tomatoes which is perfect! As this year, i had a bumper juicy tomato crop and some varieties of chillies.
Gazpacho referred to cold Spanish soup but the history says it is a liquid salad, made with fresh tomatoes, cucumber, bell pepper, and vinegar, slate bread. It is hearty and satisfying soup for a hot summer days. Most important thing, you don’t need to switch on your stove. The recipe has been adapted here but changed according my taste. I omitted vinegar and oil (it might be the key ingredients but taste really good without it). Prepare ahead and refrigerate the soup!
Gazpacho
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Ingredients:
Tomato:3 medium (Used a fully ripped one)
Cucumber: ½ seedless one or scrap the seed and use it
Red bell pepper: ½
Garlic: 1 clove
Cumin powder: ½ tsp
Bread: (used a slice bread – 2 slices)
Water: ½ cup or more
Jalepeno pepper: 1 (optional)
Salt: as per ur taste
Garnish: (optional)
Onion: ¼ diced
Cucumber: 1 tsp diced
Cilantro leaves: few
Black pepper: freshly ground.
Method:
Blend all the ingredients together. If u want to strain u can do it. But I skipped it. Refrigerate at least 2 hours. When you want to serve pour in bowl or cup, add some freshly ground black pepper, diced onion and diced cucumber. Enjoy the cold soup to cool your appetizing thirst.
Sending my soup salad to EC for WYF event (soup-salad-starter)
The whole house transformed into hot oven. With the heat wave who dare to stand in the kitchen and prepare a full meal? I just relay to my cold buttermilk and a simple curry for few days. But again got bored and want to skip for a cold soup!
I wanted to prepare something fulfilling and NO cooking involved! I remembered vaguely the taste of Gazpacho that I had many years ago in Europe.
Gaspacho needs some riped juicy tomatoes which is perfect! As this year, i had a bumper juicy tomato crop and some varieties of chillies.
Gazpacho referred to cold Spanish soup but the history says it is a liquid salad, made with fresh tomatoes, cucumber, bell pepper, and vinegar, slate bread. It is hearty and satisfying soup for a hot summer days. Most important thing, you don’t need to switch on your stove. The recipe has been adapted here but changed according my taste. I omitted vinegar and oil (it might be the key ingredients but taste really good without it). Prepare ahead and refrigerate the soup!
Gazpacho
Print This
Ingredients:
Tomato:3 medium (Used a fully ripped one)
Cucumber: ½ seedless one or scrap the seed and use it
Red bell pepper: ½
Garlic: 1 clove
Cumin powder: ½ tsp
Bread: (used a slice bread – 2 slices)
Water: ½ cup or more
Jalepeno pepper: 1 (optional)
Salt: as per ur taste
Garnish: (optional)
Onion: ¼ diced
Cucumber: 1 tsp diced
Cilantro leaves: few
Black pepper: freshly ground.
Method:
Blend all the ingredients together. If u want to strain u can do it. But I skipped it. Refrigerate at least 2 hours. When you want to serve pour in bowl or cup, add some freshly ground black pepper, diced onion and diced cucumber. Enjoy the cold soup to cool your appetizing thirst.
Sending my soup salad to EC for WYF event (soup-salad-starter)
Comments
Thanks for this recipe, I jus love gazpacho. Look mouth-drooling, and yummmm. perfect with Focaccia Bread.
BTW something waiting for u @ my blog, check it out :))
Just sneaked into the previous comment!
Gazpacho eh? Looks great!
hey u have been tagged chk it out here
http://myluvforfood.blogspot.com/2008/09/its-been-long-time.html