Cook the Book: Gazpacho
Cook the Book: Gazpacho might be just the soup you are searching for. One serving contains 268 calories, 5g of protein, and 16g of fat. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up bread, mayonnaise, tomatoes, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.
Peel and cut each garlic clove in half.
Remove the green shoot inside if there is one. Fill a small saucepan with water and add the garlic. Bring the water to a boil. When the water begins to boil, lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan.
Peel the onion and cut it in half, then into large chunks. Peel the cucumber.
Cut in half, then into large pieces. Halve the bell pepper, then remove the seeds and white membrane. Chop the peppers, then set aside along with the cucumber and onion.
Cut the tomatoes into large wedges and put in the bowl with the onions, cucumbers and bell peppers.
Add the bread, torn into pieces, then pour over the water.
Process everything using a hand-held blender or use a food processor. Stain the gazpacho though a fine-mesh strainer.
Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until thick and creamy. Season with salt and pepper. Chill in the fridge before serving (at least 2 hours).
Serve the gazpacho in soup bowls with croutons plus an extra drizzle of olive oil.