Gazpacho
A chilled, silky blend of ripe tomatoes, capsicum, cucumber and garlic thickened with soaked bread and finished with a stream of olive oil and sherry vinegar, a refreshing Andalusian soup best served ice-cold.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Spanish
veganvegetariangluten-free
Ingredients
800gvery ripe tomatoes
1green capsicum
1cucumber
2 clovesgarlic
100gstale bread, soaked
6 tbspextra-virgin olive oil
3 tbspsherry vinegar
saltto taste
ice-cold wateras needed
Instructions
1
Blend tomatoes, capsicum, cucumber, garlic and soaked bread until smooth.
2
With blender running, stream in olive oil.
3
Add vinegar and season.
4
Thin with iced water to desired consistency.
5
Chill for at least 3 hours.
6
Serve very cold with diced tomato, cucumber and crouton garnish.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
200
Protein
0.9g
Fat
20.5g
Carbs
4.6g
Fiber
0.9g
Sodium
3mg
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