10 Minute Quick and Easy Gazpacho Soup Recipe

Gazpacho was invented for the hot, humid summer days when the mere thought of placing a pot over a burner has us reaching for another glass of lemonade. There are a million and one gazpacho recipes out there, all equally easy to make in a blender and all equally ideal for a hazy summer night. Fresh, light, and flavorful Spanish chilled tomato and vegetable soup. Make it ahead of time and chill in the refrigerator. Here is our easiest, most basic quick and easy gazpacho soup recipe to get you going. If you have some ripe tomatoes on hand, make some no-cook tomato sauce or this gazpacho soup recipe. It is the ideal quick summer meal, ready in under 10 minutes! What is a gazpacho Soup? Gazpacho, pronounced Gas-pa-tcho, is a flavorful chilled tomato soup from Andalusia in southern Spain. Gazpacho originated as a poor man's food consumed by vineyard and olive plantation labourers. It was mostly stale "residue" or leftover bread, water, and olive oil pounded together in a wooden bowl. As leftover vegetable fragments became available, they were added and pounded through with the liquid. Hence, the quick and easy Gazpacho soup recipe may not be fancy, but it is delicious! Ingredients For the Quick and Easy Gazpacho Soup Recipe • 4 to 5 stale artisan bread slices, crust removed • Water • 5 large ripe tomatoes (approximately 2 pounds) • English cucumber, peeled and diced • 1 chopped celery stalk • 1 green pepper, seeded and roughly chopped • 2 trimmed and roughly chopped green onions, plus more for garnish • 2 peeled and roughly chopped garlic cloves • Olive Oil Extra Virgin • 2 teaspoons sherry vinegar • seasoned with salt and pepper • a half teaspoon cumin • half teaspoon cayenne pepper, optional if you like things hot and spicy • a pinch of sugar • a small handful of torn or chopped fresh mint leaves • a small handful of torn or chopped fresh cilantro leaves How To Make? Here is a quick and easy Gazpacho soup Recipe for you to relish on: 1. In a bowl, combine the bread slices and half a cup of water. While you work on the tomatoes, soak the bread. Squeeze the bread to remove any excess water. 2. Put the tomatoes in a large pot of boiling water for about 40 seconds. Remove the tomatoes from the boiling water with a slotted spoon and set aside to cool for about a minute. When they are cool enough to handle, peel the skins off gently. 3. Combine the tomatoes, cucumbers, celery, bell peppers, green onions, and garlic in a large food processor or blender. Serve with the soaked bread on top. Pour in half a cup of extra virgin olive oil and half a cup of sherry vinegar. After a few seconds, add the salt, pepper, cumin, cayenne pepper (optional), and a pinch of sugar and blend. 4. If the gazpacho is too thick, add a little water and blend again until it reaches the desired consistency. Place in a glass container or large canning jars to cool. Refrigerate after tightly wrapping in plastic wrap. 5. Give the quick and easy gazpacho soup recipe a quick stir before transferring to serving bowls or small glasses. If desired, drizzle with olive oil and garnish with fresh mint, cilantro, and chopped green onions. What can you eat with gazpacho? Serve this quick and easy gazpacho soup recipe in bowls with a drizzle of extra virgin olive oil and a few fresh herbs for the ideal summer lunch or light supper. It goes well with a hearty salad like this Mediterranean bean salad or balela. Bread is not required because it is already included in the salad. You can also serve it in small glasses as an aperitif or appetizer to a larger group of people. Gazpacho soup can be frozen for up to 6 months. Before transferring the soup to freezer-safe jars or containers, make sure to thoroughly puree it. CONCLUSION Refrigerate the gazpacho for a couple of hours or ove ight for a more developed flavor. This quick and easy gazpacho soup recipe serves 4 people for lunch or a light supper. Pour gazpacho into small chilled glasses for 6 to 10 people.