Gazpacho
A chilled Spanish tomato soup made with marinated vegetables, sherry vinegar, olive oil, and garlic. Serve with crusty bread for dunking.
By Cookin' KitchenUpdated
- Prep: 15 minutes
- Servings: 3 servings
Recipe
Gazpacho
A chilled Spanish tomato soup made with marinated vegetables, sherry vinegar, olive oil, and garlic. Serve with crusty bread for dunking.
Cookin' · https://cookin.club/recipes/gazpacho
- Prep
- 15 minutes
- Servings
- 3
Ingredients
For 3 servings
Gazpacho
To serve
Instructions
Step 1: Toss all the gazpacho ingredients together in a large bowl. Cover and set aside to marinate, preferably for 12 to 24 hours, or at least 3 hours.
Step 2: Transfer everything to a blender and blend on high until smooth. Alternatively, use a tall jug with a hand blender. For a completely smooth soup, pass it through a fine-mesh strainer or food mill and discard the solids.
Step 3: Pour the soup into a bowl and rest for 15 minutes so the bubbles can subside. Stir, then ladle into bowls.
Step 4: Top with diced cucumber, if using, and a swirl of olive oil. Serve with crusty bread.
Notes
For a completely smooth, thinner soup, strain it through a fine-mesh strainer or food mill and discard the solids. For a little more texture, serve it without straining.
If you skip marinating, add 2 tablespoons extra olive oil and chill the finished soup before serving. Leftovers keep overnight; freeze any you want to keep longer and add them to tomato-based cooked sauces.
Nutrition per serving
- Calories
- 189 kcal
- Fat
- 14 g
- Saturated fat
- 2 g
- Carbohydrates
- 15 g
- Sugar
- 9 g
- Fiber
- 4 g
- Protein
- 3 g
- Sodium
- 453 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This chilled Spanish soup blends ripe tomatoes, cucumber, red pepper, onion, garlic, sherry vinegar, and olive oil into a refreshing, full-flavored gazpacho.
Marinate the vegetables before blending for the fullest flavor. Serve the soup with crusty bread for dunking.
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