Description
Spanish gazpacho is a vibrant and refreshing chilled vegetable soup that captures the essence of summer with its rich flavors and healthy ingredients. Perfect as an appetizer or light meal, this easy-to-make dish showcases the best seasonal produce, blending ripe tomatoes, cucumbers, and bell peppers into a smooth, satisfying mix.
Ingredients
Scale
- 3 cups ripe Roma tomatoes
- ½ English cucumber
- 1 small onion
- 1 red bell pepper
- 1 slice stale white bread
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 4 teaspoons apple juice vinegar
- Salt and pepper to taste
Instructions
- Soak the stale bread in water for a couple of minutes until soft.
- Wash and roughly chop the tomatoes, cucumber, onion, and red bell pepper into smaller pieces.
- In a blender or food processor, combine the chopped vegetables with garlic, salt, black pepper, smoked paprika, and ground cumin.
- Squeeze out excess water from the soaked bread and add to the blender along with olive oil and apple juice vinegar.
- Blend on high speed until smooth. If too thick, add water; if too thin, add more bread.
- Adjust seasoning as needed and refrigerate for at least 1-2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 110
- Sugar: 6g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg