afoona
Cold Spanish Gazpacho
Soups

Cold Spanish Gazpacho – Gluten-free version

A cold, refreshing Spanish soup based on fresh tomatoes. Perfect for hot summer days. Gluten-free version: Gluten-free bread.

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Soak the gluten-free bread in the water a few minutes, and squeeze out.
    Bowl
  2. 2
    Put the tomatoes, red pepper, cucumbers, gluten-free bread, garlic and onion for the blender, add some of the olive oil and the vinegar, salt and black pepper 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
    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.
    Ladle
186calories
4 gprotein
17 gcarbs
11 gfat
● protein 8%● carbs 37%● fat 55%

Per serving (345 g), of 4 servings

A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.

⚖ About the ingredients

🔧 Tools needed (5)

  • 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)
  • 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.

🛒 Shopping list