Gazpacho (also soup)

Name: Gazpacho (also soup)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Tomato, ripe, cored and chopped; 1 small Cucumber, about 200 g, peeled and chopped; 1 Green Bell Peppers, seeded and chopped; 1/4 small White Onion, about 30 g, chopped; 1 clove of Garlic, minced; 100g Country Bread, day-old, crusts removed and soaked in water, squeezed; 60ml Extra Virgin Olive Oil; 2 tbsp Sherry Vinegar, 30 ml; 1 tsp Sea Salt, fine; 150ml Water, cold, as needed to adjust consistency; 1 small Tomato, diced; 1/2 small Cucumber, diced; 1/2 Green Bell Peppers, diced; 1 cup Small Bread Cubes, croutons/picatostes; 2 tbsp Extra Virgin Olive Oil, for drizzling

Bright, refreshing gazpacho that captures the pure flavors of ripe tomatoes and crisp vegetables blended smooth with soaked country bread and olive oil. Serve well chilled with crunchy toasted bread cubes and a drizzle of extra-virgin olive oil for contrast and texture — a perfect light starter or summer lunch.

Bright, refreshing gazpacho that captures the pure flavors of ripe tomatoes and crisp vegetables blended smooth with soaked countr... Show more

Traditional Spanish Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

1 hr

Price

0,85 €

Calories

367 kcal

vegan

low calorie

quick

easy

meal prep

low carb

Method

Prep the produce

Rinse the Tomatoes, Cucumber, Green Bell Peppers, White Onion, and Garlic, then pat everything dry. Core and roughly chop the soup tomatoes, peel and chop the soup cucumber, and seed and chop the soup peppers; dice the small garnish tomato, half cucumber, and half pepper and keep those separate. Finely chop the onion and mince the garlic. Trim the crusts from the Country Bread, tear it into pieces, cover with cold Water, and let it soak for 5 minutes until soft, then squeeze it very dry.

Blend the soup

Transfer the chopped tomatoes, cucumber, peppers, onion, garlic, and squeezed bread to a blender. Add the Extra Virgin Olive Oil, Sherry Vinegar, and Sea Salt, then blend until very smooth and glossy, stopping once or twice to scrape down the sides. If the soup is too thick, add a little more cold water until it pours like a thick drinkable soup.

Chill it

Pour the soup into a bowl or pitcher, cover it, and chill for 30 minutes so the flavors meld and the soup gets properly cold. Stir once before serving and loosen it with a splash of cold water if it thickens in the fridge.

Garnish and serve

Ladle the chilled soup into bowls and top with the diced tomato, cucumber, and bell pepper. Add the Small Bread Cubes for crunch and finish with a drizzle of the remaining olive oil. Serve right away while the gazpacho is icy-cold.