Gazpacho soup

Gazpacho Soup

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Gazpacho Soup Recipe


2 lb. ripe field grown tomatoes,
2 cloves garlic,
2 shallots, chopped,
1 tsp. chopped cilantro,
2 limes, juiced,
2 tablespoons extra virgin olive oil,
1 medium cucumber,
peeled and seeded,
1 green pepper, chopped,
1 red bell pepper,
1 Tbsp. red wine vinegar,
1/2 tsp. chilli flakes,
2 tsp. Worcestershire sauce,
1 cup iced water,
salt and pepper to taste.


Core the tomatoes and dip them in boiling water for 1 minute to blanch them, then transfer them in iced water so the skin can be removed easily. Dice the tomatoes and put them in a food prosessor. Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Serve the Gazpacho soup with fresh and warm garlic-herb croutons on top.

Cooking Tips: Gazpacho is a cold tomato soup originating in Southern Spain from the sunny region of Andalusia. Gazpacho can be pureed until smooth or served chunky - with a variety of diced vegetables in it. You can give a Mexican twist to the Gazpacho soup by adding some diced avocado and jalapeno peppers. After preparing the gazpacho soup, refrigerate it in an airtight container for at least 30 minutes in order to blend flavors.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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