Gazpacho: Spanish Tomato Soup Recipe
Serving: 4 portions
Equipment
Ingredients
- 1½ loaves mini-baguette bread or ½ baguette (see notes further down)
- 1 clove garlic peeled
- 2 tablespoons white wine vinegar or red wine vinegar
- 4 cups very cold water
- ½ tablespoon salt (may need more, to taste)
- ½ white onion minced finely
- 8 tomatoes (very red, roma or similar) seeded and chopped.
- 3⅓ cucumber peeled, seeded and chopped
- ¾ red bell pepper seeded and chopped
- ½ teaspoon black pepper (freshly-cracked, or ground), (or to taste)
For garnishing
- ½ cup cucumber peeled, seeded and minced
- ¼ red bell pepper seeded and minced
- ¼ cup white onion minced
- 4 tablespoon extra virgin olive oil
Instructions
1. Toast bread
- Dice the bread as uniformly as possible and place on a tray.Toast in a toaster oven or oven until they've turned into crispy lightly-golden croutons. Set a handful aside to garnish the soup at the end.⚠️ Toasting the bread is optional, see notes below for explanation.
2. Blend
- Combine the garlic, cold water, wine vinegar, and salt in the blender and blend until the garlic has completely dissolved.Add the croutons (minus the ones saved for garnishing), tomato, cucumber, and black pepper and blend until it is mostly liquefied but still has some texture to it.Keep the soup chilled till. you serve it.
3. Serving
- Serve the chilled soup equally portioned in 4 bowls. Drizzle each with equal amount of olive oil.Garnish with soup with the minced fresh vegetables (bell pepper, cucumber, and onion) and the croutons saved from step one.
Nutrition
Serving: 1.75cup | Calories: 279kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1080mg | Potassium: 802mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2158IU | Vitamin C: 66mg | Calcium: 94mg | Iron: 2mg
