Gazpacho
This refreshing Gazpacho recipe is made from ripe summer vegetables blended into a chilled, smooth soup or drink.
Servings: 4
Calories: 258kcal
Ingredients
- 3.5 oz stale white bread (I use 100 grams of a baguette, or about 1/4th of the baguette)
- ¼ cup water
- 1 Tablespoon olive oil
- 2 lb ripe Roma tomatoes
- 1-2 cloves garlic
- 1/4 cup chopped red onion
- 1 medium green bell pepper (140g)
- 1 medium cucumber (200g, 1/2lb)
- 3 Tablespoons extra virgin olive oil (50ml)
- 1 Tablespoon red wine vinegar
- 3 Tablespoons water (50ml)
- 1 teaspoon fine sea salt , or more to taste
For Garnish (if serving as a cold soup):
- diced onion, tomato, green bell pepper and cucumber
Instructions
- Prep Bread: Break the bread into small pieces. Drizzle it with ¼ cup water and some olive and set it aside, to soften the bread.3.5 oz stale white bread, ¼ cup water, 1 Tablespoon olive oil
- Prep Vegetables: Wash all vegetables well. Peel garlic and remove the center piece (since we’ll be eating it raw and don’t want it to make the gazpacho spicy). Cut tomatoes into quarters. Peel and chop the cucumber. Chop the onion and bell pepper.2 lb ripe Roma tomatoes, 1-2 cloves garlic, 1/4 cup chopped red onion, 1 medium green bell pepper, 1 medium cucumber
- Blend: In a high powered blender, add bread, tomatoes, garlic, onion, bell pepper, cucumber, olive oil, vinegar and water and blend really well, until very smooth.3 Tablespoons extra virgin olive oil, 1 Tablespoon red wine vinegar, 3 Tablespoons water
- Strain: Pour mixture through a fine mesh strainer to remove any small seeds or pieces of veggie peel (if you like a thicker texture, you can serve the soup without straining it). Taste and add more salt or vinegar, if needed.1 teaspoon fine sea salt
- Refrigerate for a few hours to let the flavors blend and the soup chill.
- Serve cold, as a beverage, or in a soup bowl garnished with leftover diced veggies, or sometimes croutons or chopped pieces of ham.diced onion, tomato, green bell pepper and cucumber
Notes
Yield: About 6 1/2-7 cups. Serving Size: About 1 3/4 cup.
Store leftover Gazpacho in the fridge for 3-4 days.
Nutrition
Calories: 258kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 752mg | Potassium: 742mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2054IU | Vitamin C: 58mg | Calcium: 68mg | Iron: 2mg
Recipe Link
