MyPlate Gazpacho

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Prep time

20m

Total time

25m

Yields

6

Servings

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  • About this Recipe
La Cocina Goya

Spanish Cold Soup

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® Extra Virgin Olive Oil, for a soup with a smooth, velvety texture and a well-balanced taste.

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  • Ingredients
  • Directions

Ingredients

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For the Soup:

3

slices white bread, crusts removed and discarded

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 tsp.

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

¼ cup

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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For the Garnish:

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

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

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.

Recipe Tags

Side Dishes Over 60

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