Gazpacho andaluz
20 min262 kcal each
Andalusia's cold blended soup of ripe tomato, cucumber, pepper, garlic and olive oil — summer in a glass.
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Plan this recipeIngredients
for 4 servings- Ripe tomatoes1 kg
- Cucumber1 piece
- Green or red bell pepper1 piece
- Onion¼ piece
- Garlic1 clove
- Stale crusty bread50 g
- Olive oil80 ml
- Sherry vinegar2 tbsp
- Salt1½ tsp
- Water200 ml
Method
Prep 20 min · cook 0 min- Roughly chop the tomatoes, peeled cucumber, pepper and onion. Soak the bread in a little water.
- Blend the vegetables with the garlic, bread, vinegar and salt until very smooth.
- With the blender running, pour in the olive oil in a thin stream so it emulsifies.
- Pass it through a sieve for a silky soup, and thin with the cold water to taste.
- Chill for at least 2 hours. Serve very cold, with diced cucumber and pepper on top if you like. It keeps for 3 days.
Nutrition
per servingCal
262
Protein
4.16g
Carbs
21g
Fat
19g
Of 19g of fat per serving, 2.7g is saturated.
