Classic Gazpacho: Chilled Spanish Tomato and Vegetable Soup

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Classic Gazpacho: Chilled Spanish Tomato and Vegetable Soup
Preparation time: 1 Hour Cooking time: N/A Easy - for beginners Serves: 8-10

Description

Enjoy the refreshing taste of this classic Gazpacho recipe, a vibrant chilled Spanish tomato and vegetable soup. Originating from the Pontchartrain Wine Cellars in Detroit, this easy no-cook soup is perfect for summer and best served with the Cold Duck Beverage (http://bit.ly/18npcUJ).

Ingredients

  • 3 1/2 pounds of tomatoes (about 12)
  • 1/2 cup peanut oil
  • 1/2 cup white vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon salt
  • 1 cucumber (peeled and chopped)
  • 1 onion (chopped)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 1 1/2 teaspoons chopped garlic
  • 1 hard boiled egg (finely chopped)
  • 1 tablespoon caraway seed

Method

Grind tomatoes in food mill, chop or push through a sieve (I use an emulsion blender) Stir in oil and vinegar Mix well Add sugar, black pepper, paprika, and salt Stir in cucumber, green pepper, red pepper, onion, garlic, egg and caraway seed

Chill (overnight is best)

Serve garnished with croutons and a dollop of sour cream

Tags

Gazpacho  · Soup  · Cold soup  · Spanish  · Vegetarian  · Easy  · No cook  · Summer  · Tomato  · Cucumber  · Bell pepper  · Garlic  · Chilled  · Appetizer  · Detroit  · Pontchartrain
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