Spanish Gazpacho Soup

Ingredients

• 1 ½ large tomatoes (core removed)
• ½ clove garlic (peel removed)
• ¼ onion (quartered (peel removed))
• ¼ jalapeño (stem and seeds removed, optional)
• ¼ cup vegetable broth (made need slightly more or less depending on your desired thickness)
• ¼ cup cucumber (finely chopped)
• ¼ cup red pepper (finely chopped)
• ¼ cup cilantro (chopped)

Instructions

1. Preheat oven to 375 F. Put whole tomatoes, garlic, onion, and jalapeño on a cooking sheet and cook for 20 min.
2. Put the ingredients into a blender with the vegetable broth and pulse until almost smooth. Add salt and pepper to desired taste.
3. Put in fridge for at least 1 hour or until cool. Bef
4. To serve, divide the cucumber, red pepper, and cilantro into individual bowls and top with tomato broth. Serve chilled.

Rate This Recipe

You must be logged in to post a comment.