Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bread toasted, with crusts removed; 4 whole tomatoes; 1 zucchini diced; 2 bell peppers diced; 1 pinch salt; 1 salt and ground black pepper; 1 clove garlic minced; 3 tablespoons vinegar; 2 tablespoons olive oil; 1 teaspoon basil; 1 cucumber diced

Servings: persons

3 slices bread toasted, with crusts removed
4 whole tomatoes
1 zucchini diced
2 bell peppers diced
1 pinch salt
1 salt and ground black pepper
1 clove garlic minced
3 tablespoons vinegar
2 tablespoons olive oil
1 teaspoon basil
1 cucumber diced

1
Soak the bread in water for 20 minutes.
2
Slash a cross in the bottom of each tomato and place in a bowl. Pour boiling water over them and leave for a few seconds until the skin starts to separate from the tomatoes. Peel
3
Add the bread, zucchini, half the bell pepper, and the garlic to the tomatoes and mash.
4
Season with salt and pepper and add the basil, vinegar, and oil.
5
Refrigerate for 2 hours.
6
Ladle the gazpacho into bowls and top with the remaining pepper and the cucumber.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 slices bread toasted, with crusts removed, 4 whole tomatoes, 1 zucchini diced, 2 bell peppers diced, and more.

Yes, Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho

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