Gazpacho Soup

Gazpacho Soup is a beautiful, light and an unusual soup for the Indian palate. It is served cold. The soup is extra special as you can very easily personalise it to suit your taste. Make it a part of your summer menu to get its health benefits.

Jump to Recipe

I like to have the Gazpacho soup as it has tomatoes as the main ingredient. It is extremely rich in antioxidant lycopene that is known to prevent various ailments. Not to mention the direct effect on skin, and a rich supply of vitamin C and B. 

It has the mild heat of capsicum, allayed by the refreshing coolness of cucumber. Have it with some toasted bread croutons and chopped vegetables.

Steps to the Gazpacho Soup

Remember, it is not a cooked soup. It is natural, with ingredients that will go straight to every cell to give it rejuvenating powers.

Peeling the Skin

The tomatoes are to be skinned or peeled before they can be used. For this purpose, you can use any method.

My favourite method is the simple one where you remove the green stalk and stick a fork through the tomato at that point. Now hold the tomato above a flame, turning it all around. The idea is not to cook it, but to just get the skin to ‘crack’ open. Store the tomatoes in a clean place until they cool enough to be able to handle them.

You can see me demonstrating this technique here:

Peel the tomatoes and roughly chop them up, reserving one for later. If you find the seeds of the tomato unpalatable in an uncooked soup, you can put them aside and use them for some other recipe.

Blending the Ingredients

Reserve some cucumber and capsicum for later. Dump all the remaining ingredients for the soup in the processor to blend to a smooth puree. Make sure to remove the seeds of the cucumber first.

Diluting and Chilling the Gazpacho Soup

Dilute the soup with water. Mix well and chill in the fridge for at least 3 hours.

Making the Bread Croutons

Spread butter on slices of bread and toast it lightly in an OTG or on the tawa. Cut into cubes and use. You can also cut them into fingers. Alternatively, you can buy soup sticks or garlic bread.

Chopping the Vegetables for the Side

Chop and fill up small cups with cut up peeled tomatoes, cucumbers and capsicum. In addition slice up a few garlic cloves and saute them lightly in a little butter.

Serving the Gazpacho Soup

Serve the chilled Gazpacho soup in bowls topped with bread croutons, some dried and/or fresh herbs and slivers of fried garlic. The chopped vegetables can be added into the soup as well, or eaten separately with the bread.

If you want to make a meal of it, just add a couple of slices of toasted, cheesy garlic bread, and you are done!

Gazpacho Soup

Recipe by Sheetal RabindranCourse: SoupsCuisine: SpanishDifficulty: Easy
Servings

4

servings
Prep time

20

minutes

Gazpacho soup is served cold with vegetables and croutons. The fresh, raw taste of the ingredients is refreshing and full of health benefits.

Ingredients

  • 8 large tomatoes, peeled

  • 1 cucumber, peeled, seeds removed

  • 1/2 medium sized capsicum

  • 1 1/2 tbsp apple cider vinegar

  • 2 pepper corns

  • 1/4 tsp red chilli powder

  • 1 tsp salt

  • 1 tsp sugar

  • 2 cloves garlic, sliced and sauteed in oil

Directions

  • Dice 1 tomato, 1/2 cucumber and 1/4 of the capsicum into small cubes and reserve in the fridge.
  • Chop the remaining tomatoes, cucumber and capsicum roughly and add to the food processor for blending. Add the pepper corns, vinegar, salt and sugar. Blend to make a smooth puree.
  • Add 2 cups of water to the blender and blend again.
  • Check the seasoning. Adjust to taste.
  • Chill in the refrigerator for at least 3 hours.
  • Garnish with your favourite herbs and the slices of sauteed garlic.
  • Serve with bread croutons and the diced vegetables.

Notes

  • Add toasted garlic bread and cheese to make it a complete meal.
  • For fussy children, you can add few tablespoons of milk or cream before serving to make the taste more familiar to them.
 

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