Description
This refreshing Spanish gazpacho is a cold soup made with fresh summer tomatoes, cucumbers, and peppers, perfect for a healthy and appetizing meal.
Ingredients
Units
Scale
- 2.2 pounds (1 kg) fresh tomatoes
- 2 peppers
- 1 cucumber
- 2 shallots
- 2 garlic cloves
- Salt, to taste
- Pepper, to taste
- Olive oil
- 1 tsp vinegar
- 2 slices of toasted white bread
- Some fresh chopped parsley
Instructions
- Wash the tomatoes and dip them in boiling water for several minutes. Remove, cool under cold water, and peel the skins off.
- Peel the cucumber, remove the seeds, and chop into small pieces.
- Finely chop the peppers, shallots, and garlic.
- Combine the tomatoes, cucumber, peppers, shallots, and garlic in a blender or food processor.
- Add salt, pepper, olive oil, and vinegar to the mixture. Blend until smooth.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with toasted bread cubes and fresh chopped parsley.
Notes
For a smoother texture, strain the gazpacho after blending. You can add celery, carrots, fresh basil, or mint for additional flavors. Serve in tiny glasses for an elegant presentation, optionally with fresh shrimp tails.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10
- Sodium: 300
- Fat: 7
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
- Cholesterol: 0