Gazpacho(Cold Vegetable Soup) Recipe

Name: Gazpacho(Cold Vegetable Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes; 1 small cucumber; 3 cloves garlic; 1 onion; 1 red pepper; chopped parsley (optional); 1 c. fine breadcrumbs; 3 Tbsp. oil; 2 tsp. vinegar; salt and pepper; water as required; ice as required

Servings: persons

4 tomatoes
1 small cucumber
3 cloves garlic
1 onion
1 red pepper
chopped parsley (optional)
1 c. fine breadcrumbs
3 Tbsp. oil
2 tsp. vinegar
salt and pepper
water as required
ice as required

1
Mince the tomatoes, cucumber, red pepper and onion.
2
Crush the garlic and mix it with the salt, pepper and breadcrumbs.
3
Add the oil, drop by drop to form a thick paste.
4
Slowly stir in the vinegar and put the mixture into a soup tureen with the minced vegetables.
5
For a thinner soup, a little water can be added.
6
Add the ice and leave the soup to stand in a cold place.
7
Decorate with chopped parsley if desired.

378

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 12 ingredients. The key ingredients include: 4 tomatoes, 1 small cucumber, 3 cloves garlic, 1 onion, and more.

Yes, Gazpacho(Cold Vegetable Soup) 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(Cold Vegetable Soup)

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