Authentic Spanish Gazpacho Cold Soup
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Season. Taste and season with extra salt, pepper and/or cumin if needed.
- Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve. Serve cold, topped with your desired garnishes.
Notes
- Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
Cook Times
Ingredients
Ingredients
- 4 pound ripe Roma tomato halved and cored
- 1 pound English cucumber peeled
- 9 ounce green bell pepper cored
- 4 ounce red onion peeled
- 3 clove garlic peeled
- 6 tablespoon extra virgin olive oil
- 4 tablespoon sherry vinegar
- 2 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 2 thick slice white bread soaked, crusts removed
Optional Garnishes
- bread croutons
- Fresh herbs: Basil, thyme, oregano, rosemary and/or chives
- freshly ground black pepper
- hard boiled egg chopped
- sour cream
- extra virgin olive oil drizzle
Cooking Tools Required
Blender, Cutting board, Mixing bowls, Sharp KnivesReheating/Serving Instructions
Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 525mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1657IU | Vitamin C: 48mg | Calcium: 57mg | Iron: 1mg
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