Hearty Gazpacho Soup/Stew/Potage!

by Joe
(Marbella, Spain)

This is a HEARTY Gazpacho which can be used as a cold or warm soup and ingredients added to make a Stew or Potage as a main course.

Makes 1 ½ liter Portion (Store in Refrigerator in 1.5 L plastic water bottle)

Prepare in blender:

1 850 Gr. Can Tomato Triturado (tomato puree)put in Blender last
½ Italian style Green Pepper WITH skin on
½ Cucumber de-seeded WITH skin on
¼ Medium white onion, chopped coarsely
2 level TEAspoons Sea Salt or regular table salt
3 level TEAspoons Garlic powder
1 level TEAspoon Black pepper
1 slice white bread in pieces (could be stale)
½ 6 OZ glass of white vinegar
¼ 6 OZ glass olive oil
½ - ¾ 6 OZ glass of water


Blend all ingredients to get consistency as smooth as desired. Some folks like it ?course/chunky? rather than very smooth. Pour into plastic bottle using wide funnel. Refrigerate before use. This can be frozen but leave about 2 inch of space in plastic bottle for expansion of liquid as it freezes

Serve cold with piece of ice in bowl along with chopped: red onion, green pepper, cucumber, tomato + crusty bread

Suggestions: make 2 portions at a time, it goes fast, you can give one as a Gift, and it minimizes clean up time! To clean blender: Rinse out then fill half full of water, add 2-3 drops dish detergent, COVER, turn blender on for 1 minute. Rinse clean? VIOLA!?

I consider the above as a recipe for HEARTY/SPICY Gazpacho. You can make it more MILD by reducing the Black pepper and the wine vinegar

Alternate Ways of Serving:

Warm it but not to boiling? for a warm soup on a cold day (better than just bland tomato soup!)

Add Ingredients to make a warm Main dish? try adding boiled chicken, cooked/diced pork fillet, Macaroni, boiled potato chunks, chorizo sausage with chunks of cured hard cheese, toasted bread with toasted/unsalted almonds, cooked:garbanzo or alubia white beans, shrimps, flaky white fish chunks like cod or pachanga? etc