Description
Experience the vibrant flavors of summer with this refreshing Spanish gazpacho recipe. This chilled vegetable soup, bursting with fresh ingredients, is perfect for hot days when you need a light and nutritious meal. Originating from Andalusia, this traditional dish combines ripe tomatoes, crisp cucumbers, and zesty bell peppers into a harmonious blend that’s both healthy and satisfying.
Ingredients
Scale
- 3 cups ripe Roma tomatoes
- ½ English cucumber
- 1 small onion
- 1 red bell pepper
- 4 tablespoons olive oil
- 4 teaspoons apple juice vinegar
- 1 slice stale white bread
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ⅓ teaspoon ground cumin
Instructions
- Soak the bread in water for a few minutes to soften.
- Roughly chop the tomatoes, cucumber, onion, and bell pepper. Add them to a blender along with garlic, salt, black pepper, smoked paprika, and ground cumin.
- Squeeze excess water from the soaked bread and add it to the blender with olive oil and apple juice vinegar.
- Blend until smooth; adjust consistency with water or more bread if needed.
- Chill in the refrigerator for at least 1-2 hours before serving. Garnish with toppings like diced vegetables or croutons.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg