Easy Portugese Gazpacho Soup Recipe
4 big tomatoes
1 green bell pepper
1 yellow bell pepper
1 teaspoon finely chopped chili pepper
2 cloves of garlic
4-6 tablespoons of olive oil
- lemon or lime juice
a handful of spring onions
a celery rib
(optional) 2 hard-boiled eggs
Cooking time: 20 min. (plus 1hour in the fridge)
Finely chop the bell peppers, cucumbers, celery, garlic and onion. Pour boiling hot water over the tomatoes to make them easier to peel. Keep the tomatoe juice you get while cooking. Put all the prepared ingredients in the blender and add the olive oil. Blend it until it looks like a puree. If the soup seems a bit too thick, add the tomato juice. Add the lemon or lime juice together with salt and chilli pepper. Pour the soup in a bowl, cover it and put it in the fridge for an hour. Add some chopped eggs and chopped spring onions to the gazpacho soup before serving.
Thus delicious gazpacho soup is a Spanish and Portuguese traditional dish. It is a cold vegetable soup with tomato juice as the main liquid. Gazpacho soup is usually served cold and it's refreshing abilities make it both a nice and cold starter or the main dish if the gazpacho soup is made thick.
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