Spanish Gazpacho Soup | Omar Allibhoy


Mar 4, 2019
Mitch Mandel
This recipe is my own creation which I have improved on over the years. The addition of balsamic vinegar is optional but I found it really brightens the fresh flavor of the tomatoes.
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Yields: 1 serving
Total Time: 2 hours 15
large tomatoes, peeled and chopped
1 1/2 c. chopped, peeled hothouse cucumber
large red bell pepper, chopped
ribs celery, chopped
small white onion, chopped
cloves garlic, minced
3/4 c. reduced-sodium tomato juice
reduced-sodium, fat-free beef broth
1/4 c. chopped fresh parsley, plus sprigs for garnish
1 tbsp. balsamic vinegar (optional)
dashes tabasco sauce
ground black pepper
  1. Reserve some chopped tomato and cucumber for garnish. In a food processor, in batches, pulse the remaining tomatoes and cucumber with the bell pepper, celery, onion, and garlic to a chunky puree. Add tomato juice as needed to thin the mixture.
  2. Transfer to a large bowl or container, and stir in any remaining tomato juice, the broth, parsley, vinegar (if using), and Tabasco. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours, or until ready to serve.
  3. Ladle into bowls and top with the reserved chopped tomato and cucumber and a sprig of parsley.

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Date: 09.12.2018, 16:50 / Views: 61162