Spanish Gazpacho Soup – a delicious recipe with tomatoes, cucumber, green pepper, onion, clove garlic, bread. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Optional: Bring a sauce pan of water to the boil. Using a knife make an X on each tomato and place them in the boiling water for a few seconds. Take out the tomatoes and let them cool down (you can place them in cold water). Once they are cooled down cut them and place in a bowl together with the rest of the vegetables.
2
Cut all vegetables into chunks and place in a food processor or a large bowl.
3
If you want to keep the tomato skin on, then just cut the tomatoes with the rest of the vegetables.
4
Add bread, water, garlic, Olive oil, vinegar, salt and tomatoes (if not already in).
5
Using a food processor or a hand blender blend until the soup is smooth.
6
Place in your fridge to cool down for at least an hour.
7
Serve in a bowl/jar/glass with some ice cubes and finely chopped vegetables.
547
kcal
Calories
50
g
Fat
21
g
Carbs
5
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 6 3/4 cups tomatoes ripe, 1 cucumber about 10-15cm long, 1 green pepper medium size, 1 onion small, and more.
Yes, Spanish Gazpacho 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.
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