Description
This cold soup recipe is originally from Spain and made from fresh vegetables with a rich tomato flavor. In this recipe, we are reinterpreting the traditional chilled Spanish summer soup to include Roasted Red Pepper Salsa, fresh vegetables, and for garnish we used a high-quality Greek Olive Oil by Navarino Icons Eleon, and small cubes of ricotta Salata cheese. This gazpacho recipe is so easy to make that it only takes 10 minutes.
Ingredients
Units
Scale
- 1-1/2 cups Roasted Red Pepper Salsa
- 1 lb roma tomatoes, in cubes
- 2 cups tomato juice
- 1 English cucumber, in cubes
- 1 orange bell pepper, stemmed, seeded & in cubes
- 3 Tablespoons lime juice
- 1 Tablespoon olive oil, I use Navarino Icons EVOO
- 3/4 teaspoon salt
- 3 oz ricotta salata
Instructions
- In a food processor, add Roasted Red Pepper Salsa, tomato juice, roma tomatoes, cucumber, lime juice, olive oil and salt.
- Blend until you reach the consistency that you prefer: slightly chunky or smooth.
- Chill a least for an hour or overnight.
- Serve in a bowl, cup or a glass.
- Garnish with ricotta Salata and small pieces of tomato.
Notes
You can add more salsa if you want a deeper red pepper flavor
- Prep Time: 10 minutes
- Category: lunch
- Cuisine: Spanish
Nutrition
- Serving Size: 6
- Calories: 113
- Sugar: 9.3 g
- Sodium: 775.5 mg
- Fat: 4.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 15.5 g
- Fiber: 3.5 g
- Protein: 4.7 g
- Cholesterol: 7.2 mg
