Spanish Gazpacho
Indulge in the vibrant flavors of this Spanish gazpacho recipe, a refreshing chilled vegetable soup that’s perfect for hot summer days. Made with fresh tomatoes, crisp cucumbers, and sweet bell peppers, this no-cook dish is not only quick to prepare but also packed with nutrients. Ideal as an appetizer or light meal, this gazpacho can be customized with your favorite garnishes to enhance its appeal. Serve it at gatherings, picnics, or enjoy it at home for a delightful summer treat.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Ingredients
Scale
- 3 cups ripe Roma tomatoes (cored)
- ½ English cucumber (peeled)
- 1 small onion
- 1 red bell pepper (cored and de-seeded)
- 1 slice stale white bread
- 1 clove garlic
- 4 tablespoons olive oil (extra virgin)
- 4 teaspoons apple juice vinegar
- Salt and pepper to taste
- Optional garnishes: diced red onion, cucumber, tomato, croutons
Instructions
- Soak the slice of stale bread in water for a few minutes until soft.
- Wash and roughly chop the tomatoes, cucumber, onion, and bell pepper.
- In a blender or food processor, combine chopped vegetables with garlic, salt, pepper, smoked paprika, and cumin.
- Squeeze excess water from the soaked bread and add it to the blender along with olive oil and vinegar. Blend until smooth.
- Adjust the consistency by adding more water or bread if necessary. Blend briefly again if adjusting.
- Refrigerate for at least 1-2 hours before serving chilled.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/spanish-gazpacho-recipe/