afoona
Classic Spanish Gazpacho
Soups

Classic Spanish Gazpacho

Spanish gazpacho — a cold, refreshing tomato soup, the perfect starter for summer days

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Coarsely chop the tomatoes, red pepper and cucumbers.
    KnifeCutting board
  2. 2
    Put the tomatoes, red pepper, cucumbers and garlic for the blender, add some of the olive oil and the vinegar, salt and black pepper and the water and blend in pulses, until the soup is coarse. Transfer to a bowl.
    BowlBlender
  3. 3
    Taste and adjust the seasoning.
  4. 4
    Cover the bowl and keep in the fridge for at least 2 hours, until the soup is very cold.
    Refrigerator
  5. 5
    Ladle into bowls, drizzle the rest of the olive oil on top and serve cold with the ice.
    Ladle
139calories
2 gprotein
7 gcarbs
11 gfat
● protein 7%● carbs 22%● fat 72%

Per serving (283 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (6)

  • Blender · 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Ladle · Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Gazpacho

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