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Spain Gazapacho Recipe
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Spain Gazpacho Recipe

Spanish Gazpacho recipe is super refreshing and ideal for hot and humid summer days. It requires zero cooking time. Just blend it, chill and serve! Perfect for lunch or appetizer before the main meal.
Course Soup
Cuisine Spanish
Keyword cold soup, Gazpacho, Spanish recipes, tomato soup
Prep Time 15 minutes
Inactive 15 minutes
Servings 4
Calories 236kcal
Author Iryna

Ingredients

  • 6 very ripe tomatoes
  • 2 slices slightly stale bread
  • 1 medium cucumber
  • 1 red bell pepper
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

To Garnish

  • 1 small cucumber sliced
  • 1/4 cup tomatoes chopped
  • 1 tbsp chives minced
  • 2 tbsp olive oil

Instructions

  • Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin. 
  • At the same time place a slightly stale bread in a bowl with about 1/2 cup of cold water and let it sit for 10-20 minutes until bread softens. 
  • Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
  • Roughly chop the tomatoes, cucumber, remove the seeds from red bell pepper and chop it as well.
  • Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
  • Adjust the seasoning if needed.
  • Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.

Nutrition

Calories: 236kcal | Carbohydrates: 20.5g | Protein: 4.1g | Fat: 17.6g | Saturated Fat: 2.5g | Sodium: 350mg | Potassium: 697mg | Fiber: 3.5g | Sugar: 11.9g | Calcium: 50mg | Iron: 1.8mg