Gazpacho
📜 Collection: UK3 | ✍️ Attribution: Linda Brown | 📂 Category: Soups A refreshing and classic chilled soup featuring fresh tomatoes, cucumbers, and peppers blended with olive oil and wine vinegar. Perfect for warm days and enhanced when prepared a day in advance.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | None | 24 hours | 12 Servings |
🔪 Key Equipment
- Blender
- Large container with a lid
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Whole Fresh Tomatoes (Chopped) | Chopped |
| 1 | Chopped Green Pepper | Chopped |
| 1 Med. | Chopped Cucumber | Chopped |
| 1 Piece | Bread (Broken in Pieces) | Broken in pieces |
| 3 T. | Wine Vinegar | None |
| 3 T. | Olive Oil | None |
| 1 can | Beef Consomme | None |
| 1 | Garlic Clove (Chopped) | Chopped |
| 1 Med. | Chopped Onion | Chopped |
Instructions
Step 1: Blend Base Aromatics
- In a blender, puree 1 garlic clove and 1 med. chopped onion in 3 T. olive oil until smooth.
Step 2: Liquefy Vegetables
- Add 3 whole fresh tomatoes (chopped), 1 chopped green pepper, 1 med. chopped cucumber, 1 piece bread (broken in pieces), and 3 T. wine vinegar to the blender and liquefy thoroughly.
Step 3: Combine and Chill
- Half this vegetable mixture before blending in 1 can beef consommé along with the reserved onion and garlic mixture.
- Pour all combined mixtures into a large container with a lid. For best flavor, store in the refrigerator the day before serving until well-chilled and integrated.
💡 Make-Ahead & Storage: Make the soup the day before serving for better flavor development; store sealed in the refrigerator for up to 3 days.
Original Recipe Scan
