Gazpacho en cuenco de hielo
Gazpacho: spanish cold tomato soup
Gazpacho en cuenco de hielo
I’ve always though gazpacho is really cool

{Gazpacho in ice bowl}

Prep time: 20 min (Plus 24 hours freezing time)

Cooking time: no cooking needed

Serves: 4



  • 1 kg very ripe tomatos (2,2 pounds)
  • 1/2 onion
  • 1 cucumber
  • 1 garlic clove
  • 100 g bread
  • 1 green bell pepper
  • 50 ml EVOO (extra virgin olive oil) (1/5 cup)
  • 25 ml vinegar (2 tbs)
  • 1 tsp salt
  • water (optional, if you find it is too thick)
  • Ice bowls:

  • 8 bowls, freezer safe
  • Water (ideally distilled or boiled twice for clearer ice bowls)
  • edible flowers, such as calendula
  • Directions

    1. Place ice cubes over the bottom of 4 bowls. Center the remainig 4 bowls on each of them, on top of the ice cubes. If necessary, weigh down the top bowls with more ice cubes or an orange to hold them in place. Place the flowers in the sides of the bowls. Since calendula flowers are quite big, they could stay in place without help, but most decoration will float. If using smaller decorations, use a a wooden skewer to tuck herbs, small fruits, or flowers, between ice cubes. Pour cold water between bowls until the water is about 1 inch from the bottom and freeze for at least 24 hours.
    2. To unmmold the ice bowls, there are several methods, but the easiest one is to let them stand on the counter at room temperature for 5-10 minutes, and then carefully remove the bowls from the ice bowl. Freeze again until ready to use
    3. To prepare gazpacho, wash and dice vegetables. Put all ingredients in a large bowl, and blend until smooth. If you want to dilute it, add a glass of water. Chill until very cold, ideally 24 hours.
    4. Serve gazpacho in ice bowls, and enjoy!


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