Sunday, 2 March 2014

Andalusian Gazpacho soup - For IFC

Who doesn't like to have hot comforting soups on a cold wintery evening. Soup is one of my favorite dishes and I like to have it warm. So the very idea of cold soup was very new and somewhat not that interesting for me in the beginning.

 Yes you guessed it correctly . The soup recipe which I am posting today is a cold vegetable soup. It is a dish from Spain made by Andalusian community there. Though I made this soup almost hesitantly I was really glad that I gave it a try . The soup turned out very tasty and loved to have it with warm bread . This soup is had during the warm summers and is very famous worldwide.

Thanks Shey  for choosing such wonderful dishes and introducing us to such an interesting  cuisine. Linking this to IFC  (International Food Challenge ) is an event started by  Sara  & Shobana





Ingredients :

4 to 5 ......................Tomatoes
1 .............................cucumber
1 ...........................capsicum
1 big......................onion
2 .........................bread slices
3 to 4 tbsp.............olive oil
1 tsp....................cumin powder
1/2 tsp....................pepper powder
3 to 4 ...................garlic cloves
few......................walnuts toasted in olive oil ( for garnish )
juice of 1 lemon
salt




Method :

Give two cuts to the base of tomatoes.

Boil water in a vessel and add tomatoes to this and cook for 2 minutes.

Remove the skin and puree the tomatoes.

Chop roughly half of cucumber, capsicum and onion.

Chop the remaining half vegetables very fine and chill them till further use.

Now grind the roughly chopped veggies with tomato puree.

Add to it olive oil, pepper powder, garlic cloves, cumin powder, lemon juice  and salt.

Also add the bread slices.

This gives thickness to the soup.

Chill the soup till the serving time.

While serving you can garnish the soup with some toasted bread croutons.

I garnished it with walnuts and served with freshly made garlic cheese pull apart bread.









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