Camel Milk Recipes: Tomato Gazpacho Soup

Vibrant and flavorful, this Spanish gazpacho soup is the perfect refreshment on a warm summer afternoon.

This is an easy recipe that comes together in under 10 minutes, and a quick spin in the food processor is all that it takes to transform fresh tomatoes, bell peppers, and spring onion into a silky, smooth soup. Camel milk adds extra creaminess and rich flavor to this Spanish classic.

For the best taste, only pick red, ripe tomatoes. Heirloom tomatoes are the best, as they have a sweeter taste.

Chilling the gazpacho in the fridge after preparation in a covered bowl or container for a few hours or overnight allows the flavors to develop nicely.

Tomato Gazpacho Soup Recipe

Serves: 4
Prep Time: 10 mins
Chill Time: 2 hours

Ingredients

• 1 pound ripe red tomatoes, peeled
• 1 red bell pepper
• 2 spring onions, trimmed
• 1 garlic clove, minced
• ½ teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 teaspoon olive oil
• 1 cup camel milk

Garnish

• 1 spring onion, trimmed and thinly chopped

Instructions

1. Roughly chop the tomatoes, red bell pepper, and spring onions. Place the chopped veggies in a food processor and blend until pureed and smooth.
2. Add the garlic, cumin, paprika, salt, pepper, olive oil, and camel milk. Process again until well blended.
3. Transfer to an airtight container and refrigerate for at least 2 hours to allow the flavors to develop.
4. When chilled, give the soup a quick stir and pour into serving bowls.
5. Top with chopped green onion and serve.