MyPlate Gazpacho

Name: MyPlate Gazpacho
Prep time: 20M
Total time: 25M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 3 slices white bread, crusts removed and discarded; 1¼ cup cold water, divided; 3 medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly chopped (about 3¾ cups); 1 small cucumber, peeled, seeded and roughly chopped (about 1½ cups); 1 green bell pepper, seeded and roughly chopped (about 1 cup); 2 tablet Minced Garlic; ¼ cup Extra Virgin Olive Oil; 1 Red Wine Vinegar; ¼ tablet Adobo Light with Pepper (50% Less Sodium); 1 small tomato, seeded and finely chopped (about 1 cup); ½ small red onion, finely chopped (about ½ cup); ½ green bell pepper, seeded and finely chopped (about ½ cup); 1 hard-boiled egg, finely chopped

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<h2 class="subheader">Spanish Cold Soup</h2> 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 title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-id="8196">Extra Virgin Olive Oil</a>, for a soup with a smooth, velvety texture and a well-balanced taste.

Total Time

25m

Prep Time:20m

Yields:6 Servings

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Ingredients

For the Soup:

slices white bread, crusts removed and discarded

1¼ cup

cold water, divided

medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly chopped (about 3¾ cups)

small cucumber, peeled, seeded and roughly chopped (about 1½ cups)

green bell pepper, seeded and roughly chopped (about 1 cup)

2 tablet

GOYA® Minced Garlic, or 4 cloves fresh garlic, finely chopped

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¼ cup

GOYA® Extra Virgin Olive Oil

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GOYA® Red Wine Vinegar

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¼ tablet

GOYA® Adobo Light with Pepper (50% Less Sodium)

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For the Garnish:

small tomato, seeded and finely chopped (about 1 cup)

small red onion, finely chopped (about ½ cup)

green bell pepper, seeded and finely chopped (about ½ cup)

hard-boiled egg, finely chopped

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Directions

Kitchen View

Step 1

Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water. Soak until bread is saturated, about 15 minutes. Squeeze water from bread, discarding soaking water.

Step 2

In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic and ¼ cup water. Blend until well combined, about 1 minute. With motor running, add oil in steady stream until well blended. Stir in vinegar; season with Adobo Light.

Step 3

Strain puréed soup through small-hole strainer into soup terrine, pressing firmly to pass all liquid through strainer; discard any solids. Cover terrine; transfer to refrigerator. Chill at least 1 hour, or up to 48 hours.

Step 4

To serve, divide soup evenly among serving bowls. Garnish with tomatoes, onions, peppers and eggs.

Products in this Recipe

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Minced Garlic

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Extra Virgin Olive Oil

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Red Wine Vinegar

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Adobo Light with Pepper (50% Less Sodium)

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