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soup-tomato red pepper gazpacho
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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.