Gazpacho | How To Make Cold Tomato Soup | Spanish Tomato Soup | Summer Recipe | Varun

Introduce the dish as Gazpacho, a cold Spanish soup.

Cut tomatoes into rough pieces, dividing them into two parts: half for chopping and half for juicing.

Juice half of the tomatoes until it forms a fine thin juice without blanching or cooking.

Keep some chopped tomatoes aside for garnishing later.

Wash and cut cucumbers roughly, then add them to a larger bowl.

Add a quarter of an onion to the bowl to enhance freshness.

Add yellow, red, and green bell peppers for color, if desired, but note that traditional Gazpacho uses only basic ingredients.

Tear old bread (baguette, focaccia, or ciabatta) into rough pieces and add to the bowl for thickness.

Add high-quality olive oil to the mixture.

Add white vinegar and optionally balsamic vinegar to balance flavors.

Add a pinch of sugar to neutralize the flavors, if desired.

Add a few cloves of garlic and a small amount of coriander, being cautious not to change the color of the soup.

Add a touch of salt, being careful as this is the only time salt is added.

Pour in the tomato juice made earlier and add cracked black pepper to taste.

Mix all ingredients well and refrigerate for at least 2 hours, or overnight for best results.

Before grinding, stir the mixture to ensure even distribution of flavors.

Grind the mixture in batches until smooth, ensuring to mix again for uniformity.

Prepare the garnish by chopping reserved onions, tomatoes, and cucumbers finely, resembling a salsa.

Transfer the chilled soup into a chilled bowl and add the chopped garnish on top.

Drizzle with extra virgin olive oil and add freshly cracked black pepper before serving.

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