Gazpacho

Written and Posted By: Margie Babon

 

To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a different version of warm Gazpacho soup which tastes better. Zucchini is high in potassium, calcium, magnesium, folate, and protein and high in omega-3 fatty acids.

 

 

For the soup

1 ½ kilo red tomatoes

1 large zucchini

2 large red bell pepper

1 large bell pepper

4 cups vegetable stock

2 cups water

2 tbsp. olive oil

2 tbsp. red wine vinegar

1 red onion, chopped

sea salt

freshly cracked black pepper

2 tbsp. chopped basil

 

for Garlic Croutons

4 tbsp. olive oil

2 head garlic, minced

croutons

 

  1. Peel and deseed red tomatoes before chopping. Set aside
  2. Chop zucchini and bell pepper into small cubes. Set aside
  3. Chop red onion and set aside.
  4. In a deep casserole, combine vegetable stock, red wine vinegar, olive oil, red tomatoes, zucchini, bell pepper and simmer for 15 minutes over high heat.
  5. Using blender, puree 3 cups of soup then return the puree to casserole to combine. Add chopped onions and freshly chopped basil and simmer for another 15 minutes.
  6. Season with sea salt and freshly cracked black pepper.
  7. Transfer to a bowl and cover to chill for four hours.
  8. Serve with garlic croutons and chopped basil.

 

To make garlic croutons

  1. Using non-stick pan over medium heat warm 4 tbsp. olive oil then add minced garlic. Saute until light brown. Adjust heat if necessary not to burn the garlic.
  2. Add croutons until golden brown and mix with garlic.

 

Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. Perfectly pair with grilled ciabatta or toasted bread brushed in olive oil.

 

Related Post:

How to peel and deseed tomatoes:

http://www.creativegetarian.com/2014/11/07/how-to-peel-tomatoes/

How to make vegetable stock:

http://www.creativegetarian.com/2014/10/23/how-to-make-vegetable-stock/

 

 

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