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–+ servings

Fresh Tomato Gazpacho with Basil

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Rett Soup
Kategori Spanish
serveringsstørrelse 4 people

Ingredienser
  

  • 8 ripe tomatoes, cored and chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh basil leaves, plus extra for garnish
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold water

fremgangsmåte
 

  • Place the tomatoes, cucumber, red bell pepper, red onion, and garlic in a large bowl. Add the basil leaves.
  • Transfer half the vegetable mixture to a blender. Blend until mostly smooth but still slightly textured.
  • Pour the blended portion into a second large bowl. Repeat with the remaining vegetables.
  • Stir in the olive oil, red wine vinegar, salt, black pepper, and cold water. Mix until combined.
  • Cover the bowl and refrigerate for at least 2 hours to chill thoroughly.
  • Stir the soup before serving. Ladle into bowls and top each with a few torn basil leaves.

merknader

Chill the soup longer if you want a more mellow flavor. Use the ripest tomatoes available for the best taste. If the mixture seems too thick after blending, add a splash more cold water before the final chill. Leftovers keep well in the fridge for up to three days.
Course: Soup
Cuisine: Spanish
Equipment: Blender, Large Bowl, Cutting Board, Knife