Gazpacho Soup

Nothing is better to smooth our appetite on a hot summer day than a delicious cold gazpacho. Raw pureed vegetables brought together under the Spanish sun.

As I lately have a little time, I was looking on the web the other day. In search of new, intriguing thoughts, inspirational dishes that I’ve never used before, to surprise my loved ones with. Hunting for quite some time but couldn’t discover lots of interesting things. Right before I thought to give up on it, I came upon this yummy and easy treat simply by chance on Suncakemom. It looked so tempting

on its photo, it called for fast actions.

It absolutely was simple enough to imagine just how it’s made, its taste and just how much my husband will love it. Actually, it is very easy to delight the man in terms of treats. Yes, I’m a lucky one. Or perhaps he is.Anyways, I visited the blog and then followed the detailed instuctions that have been coupled with superb shots of the method. It really makes life much simpler. I could imagine that it is a bit of a inconvenience to take photos in the middle of baking in the kitchen because you most often have sticky hands therefore i really appreciate the time and effort she devote to build this blogpost .

With that said I am encouraged to present my own, personal recipes in the same way. Many thanks the concept.

I was tweaking the initial formula create it for the taste of my family. I must mention that it was a great success. They loved the taste, the structure and loved getting a sweet like this in the middle of a lively workweek. They ultimately requested lots more, many more. So next time I am not going to make the same miscalculation. I am gonna twin the volume to keep them delighted.

This Gazpacho Recipe was first published on suncakemom.

Wash all the vegetables and get everything ready to go.

Cut the vegetables up into pieces to make the blending process easier.

Optionally peel the tomatoes either by hand or blanching. Removing the peel will reduce the overall acidity of the finished dish.

Pure the tomatoes with a blender then add the rest of the vegetables and salt.

Blend the vegetables with the tomato.

If desired add some sort of bread and pure that as well. This step is totally optional. The bread is meant to thicken the sauce thus if we skip adding the bread we may skip adding water to the mixture.

Don’t forget to add the olive oil, vinegar and if we use bread then the water as well.

Traditionally the gazpacho should be pressed through some sort of sieve to get rid of the seeds but if we are short on time or just don’t want to suffer it through then skip this step.

The finished gazpacho should be kept in a cool place uncovered for a day allowing some of the liquid to evaporate and the flavors to come together but lacking that sort of place the fridge would do just as well.

Serve it cooled down to fridge temperature and try to avoid serving it with ice cubes for Spanish people. ;D