More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange ...
Gazpacho Gazpacho is a raw, cold soup—it shouldn’t be considered a cooked tomato soup that’s served cold. No way! Gazpacho is fresh, textured, light, and such a delicious summer treat. I love it more every time I eat it. It just feels good.
Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Andalusian: [ɡahˈpa(t)ʃo]) or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia.Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool.
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.