gazpacho

Gazpacho with a Latin Flare

Chef Pepín SOUPS Leave a Comment

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Gazpacho with a Latin Flare
gazpacho
Votes: 1
Rating: 2
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Servings
Ingredients
  • 1/4 cup sweet-pepper filled olives chopped in slices
  • 1/4 cup green onion finely chopped
  • 1/4 cup green pepper finely chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry oregano
  • 1/2 cup cucumber peeled and chopped in little pieces
  • 1 avocado chopped in cubes
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 small green chili seedless and chopped
  • 1 garlic clove finely chopped
  • 1 can whole tomatoes (28 ounces)
  • 1 celery stalk finely chopped
  • 1 cup tomato juice
  • 3 tablespoons olive oil
Servings
Ingredients
  • 1/4 cup sweet-pepper filled olives chopped in slices
  • 1/4 cup green onion finely chopped
  • 1/4 cup green pepper finely chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry oregano
  • 1/2 cup cucumber peeled and chopped in little pieces
  • 1 avocado chopped in cubes
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 small green chili seedless and chopped
  • 1 garlic clove finely chopped
  • 1 can whole tomatoes (28 ounces)
  • 1 celery stalk finely chopped
  • 1 cup tomato juice
  • 3 tablespoons olive oil
gazpacho
Votes: 1
Rating: 2
You:
Rate this recipe!
Instructions
  1. Separate and keep 2 cups of whole tomatoes.
  2. In a blender, make a puree with the rest of the tomatoes in its liquid, the vinegar, olive oil, tomato juice, garlic, salt, sugar, and oregano.
  3. Add the mix to a large soup tureen.
  4. Chop in pieces the kept tomatoes, and add them to the gazpacho in the tureen. Also add the celery, green chili, cucumber, onion, green pepper, and olives.
  5. Cover and fridge for at least 8 hours, and up to 3 days.
  6. Just before serving, add the avocado.
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