Shopping list
1 liter passata
4 spring onions, cut into rings
2 cloves garlic, crushed
½ cucumber, cut into small cubes
1 small red onion, chopped finely
½ red and ½ green bell pepper, finely chopped
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
extra olive oil, to serve
sea salt and white pepper, to taste
8-10 quail eggs, to serve
handful of basil leaves, finely chopped, to garnish
If you live in a warm country like Spain, you obviously don't crave a nice hearty cup of pea soup, like we eat when it's cold. The Spanish soup is adjusted to the warm and sunny climate of Spain, Which is why the good Sint and his Pieten love a cup of ice cold Gazpacho Hispaniola. Spain's traditional cold soup, with lots of fresh vegetables. Do you also want to taste this soup? You can, you just cut and chop a lot! :))
How to make Gazpacho Hispaniola
Cut the spring onions in rings.
Peel and crush the garlic.
Cut the cucumber finely.
Finely chop the red onion.
Wash the mixed pappers.
Remove the seeds and seed frames.
Chop the peppers finely.
Put all the vegetables in the food processor and season the vegetables to taste
Add pepper, salt, oil and vinegar..
Add the passata as well.
Ground all into a smooth puree.
Pour the soup into a freezer container.
Put the gazpacho in the refrigerator overnight
Day 2
Bake a pre-made bun as written on the packet.
Boil the quail eggs hard in 3 minutes.
Cool the eggs under the cold tap.
Peel the eggs and cut in halves.
Spinkle basil leaves on the soup and drizzle swith olive oil.
Serve the Gazpacho Hispaniola with freshly baked bread on the side