Gazpacho – Cold Vegetable Soup
<h2 class="subheader">Spanish Cold Soup</h2> <p>Traditional gazpacho, a classic chilled soup made from pureed fresh vegetables, comes from the south of Spain, where summers are notoriously hot, and vegetables are abundant. Choosing fresh, high-quality ingredients is the key to a delicious soup. Choose ripe, ruby red tomatoes, small, firm cucumbers and bright, crisp peppers. And always use GOYA® <a data-id="8196" href="https://goya.com/en/products/extra-virgin-olive-oil" title="Extra Virgin Olive Oil">Extra Virgin Olive Oil</a>, for a soup with a smooth, velvety texture and a well-balanced taste.</p>
Total Time
25m
Prep Time:20m
Yields:6 Servings
Ingredients
For the Soup:
3 slices
3
1
1
2 tsp.
2 tbsp.
For the Garnish:
1
1
1
1
2 slices
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Directions
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Step 4
How to Peel Tomatoes
In our Gazpacho recipe, we call for peeled tomatoes. However, peeling tomatoes with a vegetable peeler is no easy task: the tomato’s soft flesh tends to bruise and squish as the peeler hacks away at the skin. To peel the tomato while keeping the flesh intact, try this chef trick: Bring a pot of water to a boil. With the tip of your knife, make an “x” in the base of the tomato. Plunge the tomatoes into the water; let boil 30 seconds. Using a slotted spoon, immediately transfer tomatoes to bowl of ice water to chill. This “blanching” and “shocking” process detaches the tomato’s skin from its flesh. Next, use your hand to easily peel off the skin.
How to Peel Tomatoes
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Gazpacho – Cold Vegetable Soup
Prep Time: 20m
Total time: 25m
Yields: 6 Servings
Ingredients
For the Soup:
3 slices
3
1
1
2 tsp.
2 tbsp.
For the Garnish:
1
1
1
1
2 slices
Directions
Step 1
Step 2
Step 3
Step 4
