soup-tomato red pepper gazpacho

Gazpacho is a soup made of raw vegetables and served cold. Its origins come from the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and Portugal.  This soup is served cold in hot summer days. I like the way the flavors blend the longer it stays in the fridge. Make this soup in advance and have it ready.

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soup-tomato red pepper gazpacho
Tomato and red pepper soup (Gazpacho)
Prep Time
5 mins
Cook Time
10 mins
Total Time
30 mins
 
This soup is served cold in hot summer days. I like the way the flavors blend the longer it stays in the fridge.
Servings: 4 people
Ingredients
  • 1 cup Chicken stock
  • 3 tbsp olive oil
  • 2/3 cup White wine
  • 1 whole Red pepper
  • 2 cloves garlic
  • 1 whole Onion
  • 4 whole Tomatoes
Instructions
  1. Cut pepper in quarters, remove the seeds. Place peppers skin side up on a broiler rack and cook until the skins are bubbling. Transfer to a plate and cover. Process soup in a blender. Season with salt and epper. Let it cool and refrigerate until you are ready to serve. Serve cold.
  2. Heat oil in a pan. Chop tomatoes, onion and garlic. Add onion and garlic to the pan, cook for 3 minutes. Add tomatoes.
  3. Meanwhile, peel peppers and chop. Add peppers, cook for 5 minutes.
  4. Add wine, cook for 2 minutes and add stock, let simmer for 15 minutes.
  5. Process soup in a blender. Season with salt and pepper.
  6. Let it cool and refrigerate until you are ready to serve. Serve cold.