Easy Gazpacho Recipe
Gazpacho is a classic chilled Spanish soup made with fresh raw vegetables, perfect for hot summer days. You can prepare it in just 20 minutes.
Servings: 4
Ingredients
- 2 ounces stale white bread
- 6 large tomatoes
- 1 green bell pepper cut into chunks
- 1 Persian cucumber
- 1/2 small red onion
- 2 cloves garlic
- 4 tbsp olive oil extra virgin
- 2 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp kosher salt
Instructions
- Run the stale bread quickly under cold water and place it in the jar of a blender.
- Cut the tomatoes in quarters, then scoop out and discard the seeds.
- Place the tomatoes in the blender as well as the green bell pepper, cucumber, red onion, garlic, 2 tbsp olive oil and salt.
- Blend for a minute until all is smooth and well combined.
- Transfer to a container and refrigerate for at least 3 hours.
- Divide the soup between bowls and top with the rest of the olive oil.
Video
Notes
- Bread gives this chilled soup a creamy texture. While you can leave it out, I don't recommend it. However, you can use gluten-free bread if preferred.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Stir before serving and top with olive oil.
Nutrition
Calories: 174kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 303mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1662IU | Vitamin C: 51mg | Calcium: 30mg | Iron: 1mg