My Favourite Gazpacho Soup Recipes

MY FAVOURITE GAZPACHO SOUP

Steps:

• Quarter tomatoes and place in a blender or food processor.
• Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
• Blend till smooth or a consistency you prefer.
• Place in a serving bowl.
• Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
• Substitute vegetable stock for a vegetarian version.
• Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
• Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.
• Place 2 ice cubes in each bowl and garnish with parsley.
• Enjoy.
• I like to serve this with a nice foccacia bread on the side, but it needs nothing else.

SUMMER GAZPACHO SOUP

Steps:

• .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
• Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
• Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
• Refrigerate for at least 2 hour before serving.
• If desired, soup can be thinned with canned tomato juice.