Gaspacho Alentejano

Name: Gaspacho Alentejano
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 Tomatoes, ripe, diced; 1 Cucumber, peeled, diced; 1 Green Bell Peppers, diced; 1 small Onion, finely chopped; 3 cloves of Garlic, mashed to a paste with salt; 1 tsp Oregano, dried; 4 tbsp Extra Virgin Olive Oil; 3 tbsp Red Wine Vinegar; 800ml Water, cold; 250g Stale Country Bread, preferably Alentejo bread, cut into thick slices or large cubes; 1 tsp Fine Sea Salt, plus more to taste; Some Ice Cubes, optional

Gaspacho Alentejano is a rustic, refreshing Portuguese cold soup that balances ripe tomatoes and crisp vegetables with tangy vinegar and fruity olive oil. Thickened with torn country bread, it’s hearty yet bright—perfect for hot afternoons or as a light, flavorful starter. Serve icy cold with a glossy drizzle of olive oil for an authentic Alentejo finish.

Gaspacho Alentejano is a rustic, refreshing Portuguese cold soup that balances ripe tomatoes and crisp vegetables with tangy vineg... Show more

Traditional Portuguese Recipe

Health Grade

B+ · Healthy

Time

35 min

Price

0,74 €

Calories

320 kcal

vegan

low calorie

quick

easy

low carb

low fat

Method

Wash the vegetables

Rinse the ripe Tomatoes, Cucumber, Green Bell Peppers, and Onion under cold running water, then pat them dry so they are easier to chop cleanly.

Chop and crush

Peel the cucumber, trim out the stems, seeds, and white ribs from the peppers, and finely chop the onion. Dice the tomatoes into bite-size pieces, then cut the Stale Country Bread into thick slices or large cubes if it is still whole. Peel the Garlic and mash it with a pinch of the Fine Sea Salt into a smooth paste using the flat side of a knife or the back of a spoon.

Mix the base

In a large bowl, whisk together the garlic paste, Oregano, Extra Virgin Olive Oil, Red Wine Vinegar, the remaining salt, and the cold Water until the mixture is evenly blended and lightly cloudy.

Assemble the bowl

Add the bread, tomatoes, cucumber, peppers, and onion to the bowl. Pour the seasoned liquid over the top and toss very gently just until everything is moistened; the bread should soften but still hold some shape.

Rest and serve

Let the gazpacho sit for 10 minutes so the bread softens and the flavors come together. Taste and adjust the salt or vinegar if needed, then ladle it into shallow bowls and finish with a few optional Ice Cubes if you want it extra cold.

Ingredients

Method

For 4 servings

Adjust servings

4 Tomatoes, ripe, diced
1 Cucumber, peeled, diced
1 Green Bell Peppers, diced
1 small Onion, finely chopped
3 cloves of Garlic, mashed to a paste with salt
1 tsp Oregano, dried
4 tbsp Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
800ml Water, cold
250g Stale Country Bread, preferably Alentejo bread, cut into thick slices or large cubes
1 tsp Fine Sea Salt, plus more to taste
Some Ice Cubes, optional

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

320 kcal

16% of Daily kcal

Protein

7.5 g

15% RDI

Fat

15 g

2.2g sat fat

Carbs

42 g

15% RDI

Sugar

7.1 g

14% RDI

Fiber

4.4 g

15% RDI

Salt

2.6 g

53% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.6 / 10

Comments

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Ingredients

For 4 servings

Adjust servings

4 Tomatoes, ripe, diced
1 Cucumber, peeled, diced
1 Green Bell Peppers, diced
1 small Onion, finely chopped
3 cloves of Garlic, mashed to a paste with salt
1 tsp Oregano, dried
4 tbsp Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
800ml Water, cold
250g Stale Country Bread, preferably Alentejo bread, cut into thick slices or large cubes
1 tsp Fine Sea Salt, plus more to taste
Some Ice Cubes, optional

🧂 Plus ~1g of salt

Gaspacho Alentejano

Method

Wash the vegetables

Chop and crush

Mix the base

Assemble the bowl

Rest and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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