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Looking for a light and refreshing starter to kick off your meal? Queso Fresco and Tomato Gazpacho is the perfect choice. This cold Spanish soup combines fresh, ripe tomatoes with the creamy texture of Queso Fresco, creating a delightful contrast of flavors and textures.
Ingredients Needed
- 4 large ripe tomatoes
- 1 cucumber
- 1 bell pepper
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 100g Queso Fresco
- Fresh basil leaves for garnish
Preparation Steps
Start by washing all the vegetables thoroughly. Peel the cucumber and remove the seeds from the bell pepper for a smoother texture. Roughly chop the tomatoes, cucumber, and bell pepper.
Place the chopped vegetables into a blender. Add garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth. For a thinner consistency, add a little cold water and blend again.
Chill the gazpacho in the refrigerator for at least one hour before serving. This allows the flavors to meld and the soup to become refreshingly cold.
Serving Suggestions
Pour the chilled gazpacho into bowls or glasses. Crumble Queso Fresco on top for a creamy, salty contrast. Garnish with fresh basil leaves and a drizzle of olive oil for an extra touch of flavor.
This dish pairs beautifully with crusty bread or a light salad. It’s perfect for hot summer days or as a refreshing starter at any dinner party.