A freezer-friendly gazpacho is a dish that comes in handy when you least expect it. I have prepared this tasty soup many times, even through wintertime. If you are not sure about it, try this recipe and save your soup for a later occasion.
Freezer-Friendly Gazpacho For Any Day!
What is gazpacho?
Gazpacho is a cold soup made with raw vegetables, usually tomatoes, cucumbers, and sometimes peppers. This soup is Spanish, from the Andalucia region, and it is usually served during the summer. However, this soup can be made any time of the year and is easy to pair with other food.
What do I need?
For this specific dish, I suggest you find a stale baguette or sourdough bread, tomatoes, cucumbers, green peppers, garlic, sherry vinegar, and olive oil. You can replace some of these ingredients if you need to. Try things like dry white bread, cherry tomatoes, and any other peppers, garlic powder, red wine vinegar, and avocado oil.
Make sure you follow the directions and allow your bread to soak with the ingredients for at least 30 minutes. This step is crucial because it allows your bread to get softer and absorb all the flavors.
All you have left to do is place everything in the food processor or blender and blend until smooth. The texture is completely up to you, but gazpacho can be chunky or smooth, it’s your choice!
Remember to season with salt and pepper. Chill in your refrigerator before serving.
Freezing and Unfreezing the Gazpacho
If you want to enjoy this gazpacho later, place it on a freezer friendly bag or container. When you are ready to have it, place your gazpacho in the refrigerator for at least one hour. If need be, you can blend it again for better texture.
Try serving this freezer-friendly gazpacho with crumbled feta and mint, or parsley leaves on top.
Freezer-Friendly GazpachoCourse: Main MealCuisine: Freezer-friendly, Vegan
Add this delicious and refreshing dish to your summer fiesta menu!
Prepare 4 servings for now and 4 for the freezer.
1 white crusty baguette or 1/2 sourdough loaf, torn into small pieces
5 lbs (approx. 2 kg) ripe vine tomatoes, diced
2 medium cucumbers, peeled, diced
2 green peppers, deseeded, diced
3 cloves garlic, finely chopped
4 tbsp sherry vinegar
8 tbsp extra-virgin olive oil
- Put the bread into a large bowl.
- Scatter the tomatoes, cucumber, and pepper over the bread.
- Add in the garlic, sherry vinegar, olive oil.
- Mix well then let sit for 30 minutes.
- Pulse in a food processor until smooth.
- Season with salt and pepper.
- Chill before serving.
Looking to try another tasty freezer-friendly dish? Why not give this freezer-friendly feta filo pie recipe a go?