Spanish Gazpacho

Name: Spanish Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 inch crust free baguette; 1-2 Garlic Cloves; 1 tsp Sherry Vinegar; 1-1/4 lb tomatoes; 1-1/4 lb cucumber; 3/4 lb white onion; 1 cup still water; 1/4 cup virgin olive oil; salt & pepper; Shallot

Eats Now Editorial Team · 213 kcal · Soups & Stews

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Spanish Gazpacho – a delicious recipe with baguette, Garlic, Sherry Vinegar, tomatoes, cucumber, white onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 inch crust free baguette
1-2 Garlic Cloves
1 tsp Sherry Vinegar
1-1/4 lb tomatoes
1-1/4 lb cucumber
3/4 lb white onion
1 cup still water
1/4 cup virgin olive oil
salt & pepper
Shallot

1
Soak bread in water 1 minute - squeeze dry and put in blender
2
Blend with vinegar, mushed garlic, and shallot
3
Add tomatoes, cucumber, onions and puree
4
Add 1 cup still water - puree
5
Slowly blend oil as machine is running
6
Chill three hours
7
Serve over diced tomatoes, cucumbers and peppers (or any other vegetable you prefer)
8
Top with croutons

213

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 inch crust free baguette, 1-2 Garlic Cloves, 1 tsp Sherry Vinegar, 1-1/4 lb tomatoes, and more.

Yes, Spanish 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.

Quick Info

Servings
4 servings
Calories
213 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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