afoona
Spanish Gazpacho
Soups

Spanish Gazpacho

A cold, refreshing tomato soup from Spain, perfect for hot summer days, with fresh vegetables and olive oil

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

👨‍🍳 Method

  1. 1
    Soak the bread in the water 5 minutes, and squeeze out.
    Bowl
  2. 2
    Coarsely chop the tomatoes, red pepper, cucumbers and onion.
    KnifeCutting board
  3. 3
    Put the tomatoes, red pepper, cucumbers, bread, garlic and onion for the blender, add some of the olive oil and the vinegar, salt and black pepper and blend 2 minutes, until the soup is completely smooth.
    BowlBlender
  4. 4
    Strain the blended soup through a fine sieve, straight into a bowl.
    Fine sieveBowl
  5. 5
    Taste and adjust the seasoning.
  6. 6
    Cover the bowl and keep in the fridge for at least 1 hour, until the soup is very cold.
    Refrigerator
  7. 7
    Before serving, add the water to the soup and stir.
  8. 8
    Ladle into bowls, drizzle the rest of the olive oil on top and serve cold.
    Ladle
218calories
4 gprotein
16 gcarbs
15 gfat
● protein 7%● carbs 31%● fat 62%

Per serving (317 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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