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Gazpacho Soup

Serves 4

Needs a mixer or a blender

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1 pound tomatoes

1 red bell pepper

½ cucumber

½ red onion

2 garlic cloves

½ red chili

½ cup water

1 vegetable bouillon cube, about ⅓ ounce

¼ cup olive oil

1 tablespoon honey

1 tablespoon white wine vinegar

salt

ground white pepper

A few drops Tabasco

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Cut the vegetables into small pieces. Put them in a blender or put them in a bowl and immerse a handheld mixer.

Crumble the bouillon cube into the mix. Add water, oil, honey and vinegar and mix well until smooth.

Add salt and pepper to taste and store in the fridge at least one hour before serving.

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Serve as is, or with peeled shrimp, crumbled feta cheese, fresh basil and cilantro.

This is of course a classic soup. Served well chilled on a hot day, it’s simply the best!

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