Soup

MyPlate Gazpacho

MyPlate Gazpacho

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<h2 class="subheader">Spanish Cold Soup</h2> <p>Traditional gazpacho, a classic chilled soup made from pureed fresh vegetables, comes from the south of Spain, where summers are notoriously hot, and vegetables are abundant. Choosing fresh, high-quality ingredients is the key to a delicious soup. Choose ripe, ruby red tomatoes, small, firm cucumbers and bright, crisp peppers. And always use GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-id="8196">Extra Virgin Olive Oil</a>, for a soup with a smooth, velvety texture and a well-balanced taste.</p>

Total Time

25m

Prep Time:20m

Yields:6 Servings

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Ingredients

For the Soup:

3

<p><span>slices white bread, crusts removed and discarded</span></p>

1¼ cup

<p><span> cold water, divided</span></p>

3

<p>medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly chopped (about 3¾ cups)</p>

1

<p><span>small cucumber, peeled, seeded and roughly chopped (about 1½ cups)</span></p>

1

<p><span>green bell pepper, seeded and roughly chopped (about 1 cup)</span></p>

2 tablet

GOYA® Minced Garlic , or 4 cloves fresh garlic, finely chopped

¼ cup

GOYA® Extra Virgin Olive Oil

1

GOYA® Red Wine Vinegar

¼ tablet

GOYA® Adobo Light with Pepper (50% Less Sodium)

For the Garnish:

1

<p><span> small tomato, seeded and finely chopped (about 1 cup)</span></p>

½

<p><span>small red onion, finely chopped (about ½ cup)</span></p>

½

<p><span>green bell pepper, seeded and finely chopped (about ½ cup)</span></p>

1

<p><span>hard-boiled egg, finely chopped</span></p>

Directions

Kitchen View

Step 1

<p>Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water. Soak until bread is saturated, about 15 minutes. Squeeze water from bread, discarding soaking water.</p>

Step 2

<p>In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic and ¼ cup water. Blend until well combined, about 1 minute. With motor running, add oil in steady stream until well blended. Stir in vinegar; season with Adobo Light.</p>

Step 3

<p>Strain puréed soup through small-hole strainer into soup terrine, pressing firmly to pass all liquid through strainer; discard any solids. Cover terrine; transfer to refrigerator. Chill at least 1 hour, or up to 48 hours.</p>

Step 4

<p>To serve, divide soup evenly among serving bowls. Garnish with tomatoes, onions, peppers and eggs.</p>

Products in this Recipe

Minced Garlic

Minced Garlic
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Red Wine Vinegar

Red Wine Vinegar
Adobo Light with Pepper (50% Less Sodium)

Adobo Light with Pepper (50% Less Sodium)

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Recipe Tags

Soup

Spain

Vegan

No-Cook

All-Ocassion

Under 30 minutes

Spain

Summer

Soup

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