Easy Gazpacho Recipe
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
174 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Spanish
Easy Gazpacho Recipe
Description
Easy Gazpacho Recipe combines large ripe tomatoes with crunchy green bell pepper, Persian cucumber, and red onion for a classic vegetable base. Stale white bread is moistened and blended in to add creaminess without cream. Garlic lends its pungency alongside extra virgin olive oil and sherry vinegar, shaping a smooth and moderately thick chilled soup. The ingredients are pureed together then refrigerated for several hours to let flavors meld and intensify.
The flavor is bright with acidity from the vinegar and tomatoes, supported by the subtle sweetness of onions and richness from olive oil. The texture is creamy due to the softened bread, yet still fresh with vegetable bits pureed thoroughly for balance. Garlic and salt enhance the overall taste, making it a cool, appetizing dish suitable as a light lunch or starter on warm days.
Serve chilled in bowls, drizzled with a little remaining olive oil on top for extra richness and mouthfeel. It pairs well with crusty bread and can be accompanied by simple garnishes like fresh herbs or small diced vegetables if desired. The recipe captures the essence of a traditional Spanish cold vegetable soup with a creamy consistency and bright, vibrant flavors.
The stale bread is key for creaminess but may be substituted with gluten-free bread if needed. Store leftovers in an airtight container in the fridge for up to 4 days and stir before serving as ingredients may settle or thicken. This soup improves with chilling time, so prepare it several hours ahead when possible.
Ingredients
- 2 ounces white bread stale
- 6 tomato large
- 1 green bell pepper cut into chunks
- 1 cucumber Persian
- 1/2 red onion small
- 2 cloves garlic
- 4 tbsp olive oil extra virgin
- 2 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp kosher salt
Instructions
- Run the stale bread quickly under cold water and place it in the jar of a blender.
- Cut the tomatoes in quarters, then scoop out and discard the seeds.
- Place the tomatoes in the blender as well as the green bell pepper, cucumber, red onion, garlic, 2 tbsp olive oil and salt.
- Blend for a minute until all is smooth and well combined.
- Transfer to a container and refrigerate for at least 3 hours.
- Divide the soup between bowls and top with the rest of the olive oil.
Notes
- Include stale bread to achieve a creamy texture; gluten-free bread works as an alternative if needed.
- Refrigerate leftover soup in a sealed container for up to 4 days and stir well before serving.
- Remaining olive oil on top adds richness—consider drizzling it just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 303mg | 13% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1662IU | 33% |
| Vitamin C | 51mg | 57% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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