Gazpacho is a cold soup made with vegetables. This classic Spanish soup originated in the Andalusian region of Spain, and is enjoyed throughout Spain and Portugal, particularly in the summer. It’s a simple soup to make but packs a flavour punch. Dr Mike Faktor, a dental surgeon at Expat Dental, has shared his gazpacho recipe with us. “I like to serve this soup for lunch, or as a light main dinner course with crusty bread. Sometimes, if I want it to be extra healthy, I’ll puree some broccoli, cauliflower or other vegetables to add into the soup, too,” he says.
• 8 tomatoes (around 1.3kg), chopped
• 1 litre bottle tomato juice
• 2 medium cucumbers, chopped
• 1.5 cups green pepper, chopped
• 1 Vidalia onion (sweet onion), chopped
• 1 cup celery, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon rice vinegar
• 3 /4 teaspoon salt
• A little hot sauce
• 3 garlic cloves, minced
• 1 teaspoon cilantro, chopped
• 1 teaspoon fresh basil, chopped
• 2 teaspoons green onion, chopped
1. Add all ingredients together, then puree about three-quarters of the mixture and leave the rest chunky; you can puree the onions, garlic and peppers initially if you want them to be finer. Add in some extra cucumbers and celery for more crunch.
2. Garnish with croutons and serve.
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This article first appeared in the May 2018 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!