afoona
Classic Spanish Gazpacho
Soups

Classic Spanish Gazpacho

A cold, fresh soup from Andalusia — tomatoes, cucumber and red pepper blended together with olive oil for an especially refreshing result

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

👨‍🍳 Method

  1. 1
    Coarsely chop the tomatoes, red pepper, cucumbers and onion.
    KnifeCutting board
  2. 2
    Put the tomatoes, red pepper, cucumbers, 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 fine sieve, straight into a bowl.
    Fine sieveBowl
  4. 4
    Taste and adjust the seasoning.
  5. 5
    Cover the bowl and keep in the fridge for at least 1 hour, until the soup is very cold.
    Refrigerator
  6. 6
    Ladle into bowls, drizzle the rest of the olive oil on top and serve cold.
    Ladle
157calories
3 gprotein
10 gcarbs
11 gfat
● protein 8%● carbs 27%● fat 65%

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)
  • Fine sieve · Also works: Cheesecloth (Cheesecloth over a sieve) · 💡 Workaround, changes the dish: Colander (Lets more through)
  • 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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