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Gazpacho – Cold Spanish Tomato Soup
Soups

Gazpacho – Cold Spanish Tomato Soup

Classic Spanish gazpacho – a cold, refreshing tomato soup, perfect for the Israeli summer

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

👨‍🍳 Method

  1. 1
    Coarsely chop the tomatoes, red pepper, green pepper, cucumbers and onion.
    KnifeCutting board
  2. 2
    Put the tomatoes, red pepper, green pepper, cucumbers, bread, garlic and onion for the blender, add some of the olive oil and the vinegar, salt and black pepper and the water and blend, until the soup is smooth.
    BowlBlender
  3. 3
    Strain the blended soup through a coarse sieve, straight into a bowl.
    ColanderBowl
  4. 4
    Cover the bowl and keep in the fridge for at least 1 hour, until the soup is very cold.
    Refrigerator
  5. 5
    Ladle into bowls, drizzle the rest of the olive oil on top and serve cold.
    Ladle
256calories
5 gprotein
24 gcarbs
15 gfat
● protein 8%● carbs 39%● fat 53%

Per serving (363 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (7)

  • 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)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • 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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