afoona
Spanish Gazpacho with Bread, Green Pepper and Cumin
Soups

Spanish Gazpacho with Bread, Green Pepper and Cumin

A classic Spanish vegetable soup served cold - refreshing, light and especially tasty in 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 and cucumbers.
    KnifeCutting board
  2. 2
    Put the tomatoes, red pepper, green pepper, cucumbers and garlic for the blender, add some of the olive oil and the 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
    Cut the bread into small cubes.
    KnifeCutting board
  6. 6
    Ladle into bowls, drizzle the rest of the olive oil on top, scatter the bread cubes and serve cold.
    Ladle
228calories
5 gprotein
25 gcarbs
11 gfat
● protein 9%● carbs 45%● fat 46%

Per serving (357 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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