This vegetable soup originated from Spain. The word gazpacho is believed to mean “residue” or “fragments”, an allusion on the small pieces of bread and vegetables in the gazpacho soup. It’s a form of soup that’s served cold and is best served in summer when veggies are the most flavorful. Gazpacho soup is created of tomatoes, garlic, cucumbers, peppers, and bread moistened with h2o that is certainly blended with olive oil, vinegar, and ice drinking water.
Ingredients
3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups organic vegetable juice
pinch cayenne
1 teaspoon cumin
Method
Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls.
Add garlic to one of many bowls and empty into blender. Combine vinegar towards the blender and puree till smooth. Include the vegetable juice, cayenne and cumin towards the blender. Blend. Include the puree towards bowl of diced vegetables. Refrigerate overnight. Garnish with lemon and cilantro.
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