Gazpacho
A refreshing and vibrant cold soup from Spain that's quick, easy, and perfect for summer.
Prep Time: 10 minutes minutes
Refrigerate: 1 hour hour
Course: Appetizer, Side Dish, Soup
Cuisine: spanish
Keyword: Meal Prep, Soup, Spanish food, Summer, Vegan Soup
Servings: 4 people
Calories: 76kcal
- 1 lb tomatoes very ripe (about 6 plum or roma tomatoes)
- 1 bell pepper chopped
- 1 cucumber peeled
- 1 clove garlic chopped
- ½ onion chopped
- 2 tbsp sherry vinegar or red wine vinegar
- ¼ cup cold water adjust according to your liking
- 1 tbsp olive oil to garnish
- ½ tsp salt or to taste
Peel the cucumber, remove the seeds, and coarsely chop.Coarsely chop bell pepper, onion and tomatoes. In a food processor or high speed blender, combine all the ingredients and blend until smooth. Add cold water (or olive oil) to get a smooth and creamy consistency.
Cover and refrigerate until cold.
Serve and garnish with a drizzle of olive oil, croutons, and/or diced tomato and cucumber.
Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 460mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1930IU | Vitamin C: 57mg | Calcium: 30mg | Iron: 1mg