Spanish Vegetable Soup Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the vegetables into small pieces.
• STEP 2.Place the vegetables in a blender or food processor and blend until smooth.
• STEP 3.Add olive oil, vinegar, salt, and pepper to the blended vegetables and mix well.
• STEP 4.Taste the soup and adjust the seasonings according to your preference.
• STEP 5.Chill the soup in the refrigerator for at least 2 hours before serving.
• STEP 6.Serve the Spanish Vegetable Soup cold, garnished with fresh herbs and a drizzle of olive oil.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• For a chunkier texture, reserve some chopped vegetables and add them to the blended soup.
• You can customize the flavors by adding spices like cumin or paprika.
• Garnish the soup with croutons or diced avocado for added texture and flavor.

Storage and Serving

• Serve the soup in chilled bowls or glasses for an elegant presentation.
• If the soup becomes too thick after refrigeration, you can thin it out with a little water or vegetable broth.
• Gazpacho tastes best when served cold, so make sure to keep it refrigerated until ready to serve.