Gazpacho soup is a type of cold soup ideal for hot days. It is an exquisite soup that serves as an appetizer for a hearty Chilean meal. Below, the step-by-step recipe.
A refreshing version of Spanish gazpacho, with a story rooted in Chilean culinary traditions.
This cold soup, originating from Spanish lands, adapted to local ingredients, is a delicious and nutritious option to beat the summer heat.
Gazpacho Soup
Ingredients
5 Tomatoes (ripe, chopped, seedless)
2 tablespoons of Chopped onion
1 tablespoon of Chopped green pepper
1 Garlic clove
2 Slices of bread without crust
Vinegar
2 tablespoons of Olive oil
1 pinch of Salt
1 teaspoon of Worcestershire sauce
1 Hard-boiled egg, chopped
Parsley
1 pinch of Pepper
Preparation
Step 1 : In a processor, blend the washed tomatoes without seeds or skin, or you can also use canned peeled tomatoes.
Step 2 : Next, add the remaining ingredients except for the hard-boiled egg and parsley.
Step 3 : If the mixture is too thick, add a little water, then refrigerate.
Step 4 : Serve cold, garnishing the dishes with chopped hard-boiled egg and parsley.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
