For a fresh lunch: cold Spanish tomato soup

Summer is here and it’s the newest tarator soup, the perfect company for frozen mastic. Here’s another option for cold soup, the Bulgarian favorite tarator – Spanish cold soup – an alternative to gazpacho. This cold tomato soup breaks a Bulgarian’s idea that tomato soup should be warm. To cool off on hot summer days, cold tomato gazpacho soup can make a great fresh lunch.

Ingredients needed:

Tomatoes – 1 kg

Peppers – 1 piece

Garlic – 3 cloves

Bread – 2 slices

Cucumber – 1 piece

Onion – 1/2 piece

Parsley – 1/2 link

Method of preparation:

The first step in the gazpacho recipe is to peel the tomatoes. If they are ripe you won’t have a problem, but if they are not yet soft, it will be more difficult to peel them. An easy way to peel tomatoes is to make a cross under each tomato with a knife and then drop them into boiling water for a few seconds. Tomatoes must be in boiling water for a few seconds, otherwise they will be cooked, and gazpacho needs raw tomatoes. Then you take them out of the water, for example with a spoon or fork, and immediately put them in a bowl of cold water. Tomato skins are easily removed due to sudden temperature changes. Purée the peeled tomatoes in a food processor or blender for a few seconds. It is not necessary to puree, but the tomato pieces should remain in the tomato soup.

Wash, peel the cucumber and cut it into the smallest possible pieces. Wash the pepper and cut it in the same way. Do the same with the garlic, onion and parsley. Mix all the vegetables with the tomato puree. Season with salt and pepper, and add 2-3 tablespoons of olive oil. And the soup is ready!

(Optional) Soak the bread slices in water, drain well and add to the soup. Some gazpacho recipes include bread, while others do not. By adding bread, the cold soup becomes thicker.

All the ingredients can be ground with a blender or processor, but this way the cold tomato soup will be quite smooth, and you should feel the pieces of vegetables in the gazpacho.
The soup is served cold. Therefore, after adding all the ingredients, put the soup in the refrigerator for 1-2 hours.


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