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Gazpacho – Classic Cold Tomato Soup
Soups

Gazpacho – Classic Cold Tomato Soup

Classic Spanish gazpacho – a cold, fresh tomato soup with summer vegetables, perfect for heat-wave days

⏱ 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 the olive oil, vinegar, cumin, 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
    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 olive oil on top, scatter the cherry tomatoes and serve cold.
    Ladle
219calories
3 gprotein
11 gcarbs
18 gfat
● protein 6%● carbs 20%● fat 74%

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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