Gazpacho
Refreshing and light, gazpacho is a great-tasting and easy cold soup perfect for summer.
Servings: 2 (or more, depending on serving size - makes approx 3 cups)
Calories: 254kcal
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Ingredients
- 1 slice bread crusts removed
- 1 lb tomatoes
- ½ green pepper
- 6 oz cucumber (6 oz is approx ½ English cucumber)
- 1 shallot or ¼ small red onion, optional
- 1 clove garlic
- ½ tablespoon sherry vinegar or red wine vinegar
- 1 ½ tablespoon olive oil recommend extra virgin
- ¼ teaspoon salt plus optionally, a little black pepper
Instructions
- Pour a little water over the bread to help it soften as you prepare the other ingredients.
- Roughly chop the tomatoes, removing any tough central core. De-seed and roughly chop the pepper. Peel and roughly chop the cucumber, onion and garlic then place all in a blender, along with the bread (squeeze out any excess water first).
- Blend until smooth then stir in the vinegar, oil and salt. Taste and adjust seasoning to taste, with a little more salt, some pepper or a little more vinegar as you prefer. If it's bitter (eg if the tomatoes are not as ripe), a pinch of sugar can help but only a small amount. Refrigerate at least an hour or until ready to use.
Video
Notes
I recommend English or Persian/Lebanese cucumber for this and try to find as good-quality tomatoes as possible for best flavor.
Soaking helps to soften the bread and make the end soup less grainy. Alternatively, you can add it un-soaked then re-blend the soup after it has had a bit of time to absorb liquid from the other ingredients.
Onion is less typical in the Seville version though you find it elsewhere - feel free to include, or not, to your own taste.
Nutrition
Calories: 254kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 787mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2060IU | Vitamin C: 59.2mg | Calcium: 49mg | Iron: 2.2mg
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