Gazpacho
Gazpacho is a cold Spanish soup, originally from Andalusia. It’s typically made by blending ripe tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, and bread, then chilling it.It has a fresh, tangy flavor and is especially popular in hot weather. Traditional versions are usually red, though variations include white gazpacho made with almonds and grapes.
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Ingredients
- 2 lb ripe tomatoes roughly chopped
- 1 small cucumber peeled and chopped
- 1 red bell pepper seeded and chopped
- ½ small red onion chopped
- 1 small clove garlic
- 3 tbsp extra-virgin olive oil plus extra to serve
- 2 tbsp sherry vinegar or red wine vinegar
- 1 slice day-old white bread crust removed (optional, for a thicker soup)
- ½ tsp salt or to taste
- Black pepper to taste
- ¼–½ cup cold water as needed
Instructions
Method
- If using bread, soak it in a little cold water for 5 minutes, then squeeze out the excess.
- Add the tomatoes, cucumber, bell pepper, onion, garlic, bread, olive oil, vinegar, salt, and pepper to a blender.
- Blend until very smooth. Add cold water gradually until you reach your preferred consistency.
- Taste and adjust with more salt, vinegar, or olive oil.
- Refrigerate for at least 2 hours, until thoroughly chilled.
- Stir before serving. Garnish with diced cucumber, pepper, tomato, croutons, or a drizzle of olive oil.
- Serve cold.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 171kcal (9%)Carbohydrates: 16g (5%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 336mg (15%)Potassium: 687mg (20%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 2850IU (57%)Vitamin C: 72mg (87%)Calcium: 49mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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