GaspachoSubmitted by: GRILLCRISP2
IntroductionGreat as a summer brunch soup (with all the additional toppings) but personally, I like to drink it straight out of a glass throughout the year for breakfast! Great as a summer brunch soup (with all the additional toppings) but personally, I like to drink it straight out of a glass throughout the year for breakfast!
5-6 ripe Roma (Italian) tomatoes
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
2 Tbsp Extra Virgin Olive Oil
1 slice day old white bread, crust removed
2 Tbsp Cider or Red Wine Vinegar
1 med Cucumber, peeled, seeded & chopped
1 small yellow onion, chopped
3 cloves garlic, chopped
1/2 cup cilantro, chopped
1 cup cold water
1 tsp. crumbled oregano
1 tsp. Season Salt or Goya Adobo Seasoning
1 tsp. Paprika
1 tsp. ground Cumin
In Spain, we would eat cold gazpacho soup in the summer. As optional & tasty garnishes to top the soup, offer small bowls of minced bits of Serrano ham, corn kernels, additional minced red or green bell pepper, minced onion, chopped cilantro and chopped hard boiled egg to spoon into to the soup. YUM!
Serving Size: makes 8 (scant) 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GRILLCRISP2.