Chilled Tomato Soup (Gazpacho)
There are many versions of what is perhaps one of the two or three Spanish ''classic'' dishes. This is a simple, basic version. It is traditionally served with a variety of accompaniments, such as croutons, chopped olives, cucumbers, hard-boiled eggs and onions. Each diner sprinkles a little of the accompaniments over his Gazpacho before eating.
Ingredients
- 3 slices Brown bread cut into cubes
- 10 floz Canned tomato juice
- 2 Garlic cloves crushed
- 1/2 Cucumber peeled and finely chopped
- 1 Green pepper pith and seeds removed and chopped
- 1 Red pepper pith and seeds removed and chopped
- 1 Large onion chopped
- 1 1/2 lb Tomatoes blanched, peeled and chopped
- 3 floz Olive oil
- 2 Tbs Red wine vinegar
- Salt and pepper to taste
- 1/4 tsp Dried marjoram
- 1/4 tsp Dried basil
- 4 Ice cubes optional
Instructions
- Put the bread cubes in a bowl and pour over the tomato juice. Leave to soak for 5 minutes, then squeeze to extract the excess juice. Transfer to a large bowl and reserve the juice.
- Add the garlic, cucumber, peppers, onion and tomatoes to the soaked bread and stir to mix. Put the mixture into a blender and blend to a smooth paste, or push through a food mill until the mixture is smooth. Stir in the reserved tomato juice.
- Add all the remaining ingredients, except the ice cubes, to the mixture and stir well. The soup should be the consistency of single (light) cream so add more tomato juice if necessary.
- Transfer the soup to a deep serving bowl and chill in the refrigerator for 1 hour. Just before serving, stir well and float in the ice cubes, if you are using them.
Calories: 330 kcal
Carbohydrates: 27 g
Protein: 5 g
Fat: 24g
Saturated Fat: 3 g
Trans Fat: 1 g
Sodium: 131 mg
Potassium: 828 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 2820 IU
Vitamin C: 103 mg
Calcium: 75 mg
Iron: 2 mg