In contrary to the usually soup that we consume, Spanish tomato soup is best served when chilled. This is a cold tomato based soup that is filled with other raw vegetables that originated in Andalusia, a place where the weather is usually sunny. The Gazpacho is a dish that is well known throughout Spain and its neighboring countries, sometimes, also served before a Paella.
Take note: there is no cooking needing for this meal. It is a fast way to make a nutritious meal. Gazpacho can be prepared in minutes to refresh the body and provide the vitamins you need to get you going. It is time to get things started!
6 large tomatoes (preferably fresh, but you can still used canned)
1 small white onion
1 clove of garlic
1 cucumber
1 red bell pepper
1 stalk of celery
1 tablespoon of salt
teaspoon of cayenne pepper
cup of olive oil
Prepare the vegetables by washing them well. Cut the tomatoes, onion, and red bell pepper in quarters. Remove the skin of the garlic clove. Peel and cut the cucumber. If you want to have a chunkier gazpacho, you can cut these vegetables in bigger sizes.
Place all these ingredients in a food processor or blender and mix them all together. Process until it reaches the texture that you prefer. Add or lessen the salt and cayenne pepper depending on your desired taste.
Another way to keep a chunky texture is to mix together all vegetables in a bowl. Place half of the vegetable mixture into the food processor or blender until it is smooth. Add the next half of vegetable mixture and slightly mix together. This would give you varying textures of vegetables making it more exciting to eat.
Chill in the refrigerator for at least an hour. Serve in a bowl and garnish with parsley, chopped tomatoes and green and yellow bell peppers to add a contrast of color to your serving dish.
