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Drinks and Coctails Recipes

  Added: Nov 15, 2006  •  Visited (229)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cold Fresh Vegetable Soup
What You Need:
  • 2 medium-sized cucumbers, peeled and coarsely chopped
  • 5 medium-sized tomatoes, peeled and coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 medium-sized green pepper, deribbed, seeded and coarsely chopped
  • 2 teaspoons finely chopped garlic
  • 2 to 3 cups coarsely crumbled French or Italian bread, trimmed of crusts
  • 4 cups cold water
  • ¼ cup red wine vinegar
  • 4 teaspoons salt
  • 4 tablespoons olive oil
  • 1 tablespoon tomato paste

  • 1 cup ¼-inch bread cubes, trimmed of crusts
  • ½ cup finely chopped onions
  • ½ cup peeled and finely chopped cucumbers
  • ½ cup finely chopped green peppers

  • How To Cook:
    1. In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion and green pepper, garlic and crumbled bread, and mix together thoroughly.

    2. Then stir in the water, vinegar and salt. Ladle the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for 1minute, or until reduced to a smooth puree. Pour the puree into a bowl and with a whisk beat in the olive oil and tomato paste.

    3. To make the soup by hand, puree the vegetable and bread mixture in a food mill or, with the back of a large spoon, rub it through a sieve set over a bowl. Discard any pulp left in the mill or sieve. Beat the olive oil and tomato paste into the puree.

    4. Cover the bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled, just before serving, whisk or stir the soup lightly to recombine it. Then ladle it into a large chilled tureen or individual soup plates.

    1. Accompany the "gazpacho" with the bread cubes and the vegetable garnishes presented in separate serving bowls to be added to the soup at the discretion of each diner.

        If you prefer crisp croutons for the garnish, fry the bread cubes. In a 6- to 8-inch skillet, heat ¼ cup of olive oil over moderate heat until a light haze forms above it.
        Drop in the bread cubes and, turning them frequently; cook them until they are crisp and golden brown on all sides. Drain on paper towels and cool.
    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Vegetables » Peppers
    Dish » Soup


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