Gazpacho Soup
User Reviews
5
Gazpacho Soup
Description
Gazpacho Soup brings together ripe tomatoes, red and green bell peppers, cucumber, and garlic blended with olive oil and sherry vinegar. The soup incorporates soaked stale bread to add body and absorb acidity, creating a smooth, fresh texture. It is served cold after chilling for several hours to develop its flavors. Adding diced cucumber as garnish contributes a crisp contrast to the velvety base.
The result is a vibrant, slightly acidic raw vegetable soup with a balanced richness from olive oil. This preparation highlights fresh, seasonal produce and can be adjusted by omitting raw onion if a milder taste is preferred. The traditional soaking of bread softens and enriches the texture while maintaining the soup's refreshing nature.
Gazpacho is best served chilled, making it a practical choice for hot weather meals or light lunches. It pairs well with crusty bread or can accompany other dishes as a palate cleanser.
For storage, it keeps in a sealed container refrigerated up to three days or can be frozen for up to three months. Using good quality olive oil and fresh produce helps maintain the best flavor and texture.
Ingredients
Gazpacho soup
- 60 mls olive oil ¼ cup, extra virgin
- 1 kg tomatoes 2 lbs), chopped roughly, ripe
- ½ red bell pepper cored and deseeded
- ½ green bell pepper cored and deseeded
- 1 medium English cucumber peeled and cut roughly
- 1 small red onion chopped roughly (optional*)
- 1 large clove garlic or 2 small cloves
- 2 tablespoons sherry vinegar or wine vinegar
- 1 teaspoon salt adjust according to taste
- ⅛ teaspoon black pepper freshly crushed, to taste
- 1 bread good quality bread, stale, sliced
- 100 mls water ¼ cup, cold water, for soaking
Garnish
- ½ English cucumber diced small
Instructions
- Place 1 slice stale bread in a medium bowl and leave to soak in 100 mls water.
- Add 1 kg ripe tomatoes, ½ red bell pepper, ½ green bell pepper, 1 medium English cucumber, 1 small red onion(optional) 1 large clove garlic, 2 tablespoons sherry vinegarand 60 mls olive oil to a blender then blend to desired consistency. If you like a chunky soup scoop out a couple of spoonfuls of chunky vegetables and set aside in a small bowl, then add them back in after blending in the bread (the next step).
- Add 1 slice stale breadhe soaked bread without squeezing away the water and blend the soup again till smooth. Now add back any vegetables from the previous step.
- Taste and season with 1 teaspoon salt and ⅛ teaspoon black pepper.
- Chill for 2-3 hours then garnish with ½ English cucumber (diced). Serve cold.
Notes
- Use fresh, ripe tomatoes and seasonal vegetables for optimal flavor.
- Red onion is optional; omit if a less pungent flavor is desired or substitute with milder red onions.
- Include a small piece of stale bread to soften the acidity and thicken the soup; omit for gluten-free needs.
- Store the soup in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Choose extra virgin olive oil of good quality to enhance the taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 0100 grams | |
| Calories | 120kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 396mg | 17% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 35mg | 39% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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