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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 96.3 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.2 g

View full nutritional breakdown of Gazpacho (Chilled Vegetable Soup) calories by ingredient
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Gazpacho (Chilled Vegetable Soup)

Submitted by: CHEF_MEG
Gazpacho (Chilled Vegetable Soup)

Introduction

Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin.

Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin.


Number of Servings: 6

Ingredients

    1 slice whole grain bakery bread bread (about 1 cup), crust removed and torn into bite-size pieces
    1/2 red onion, roughly chopped
    1 yellow or red pepper, seeds removed, roughly chopped
    2 cloves garlic
    1 banana pepper, seeds removed, cut in half
    1 English cucumber, peeled, cut into fourths
    5 large tomatoes (about 1 1/2 pounds)
    1-2 tablespoons red wine vinegar
    1/2 teaspoon black pepper

Directions

Place the bread into a mixing bowl, cover with one cup of cold water and soak for five minutes.

Place the onion, peppers, and garlic into the bowl of a food processor, pulse three or four times.

Add the cucumbers and tomatoes to food processor and pulse a few more times. Squeeze excess liquid from the bread and add the wet bread to the soup mixture. Process for 20 seconds. Add vinegar and pepper to taste.

Garnish with chopped herbs, diced avocado, or grilled corn.
Makes 6 one cup servings.






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Member Ratings For This Recipe



  • 45 of 50 people found this review helpful
    In Spain, olive oil is a crucial ingredient in most types of gazpacho (and there are a lot!). I usually add a tablespoon or two for some healthy fat and a bit of richness, but if you're watching that, it's easy to leave out. Just not as good, in my opinion. - 1/13/11

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  • Very Good
    39 of 41 people found this review helpful
    I am a Spaniard. So I can tell you that if you take out the bread from the recipe, it won't be a gazpacho anymore, neither add banana pepper (that's not spaniard cuisine). Also, You got to have for sure: tomatos,onion,garlic,cucumber,green bell pepper,salt,black pepper,vinegar,olive oil,bread &water - 3/31/11

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  • Incredible!
    15 of 15 people found this review helpful
    Just felt like soup today and selected this recipe. I tasted it cool and liked it, but it was only 27 outside today, so I heated it and had some cornbread with it. Nice, mellow recipe. I think I can use this as a base for other soups. - 12/19/10

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  • Good
    14 of 17 people found this review helpful
    While this dish originated in Spain, the version I grew up with is a variation from Sonora Mexico, which has no bread and uses Jalapeno instead of the banana pepper, Mexican ("key") limes instead of vinegar, the addition of cilantro & garlic, and a liberal amount of tomato juice as the base. - 6/3/12

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  • 12 of 15 people found this review helpful
    Sounds delicious. It's also possible to toast the bread before soaking it. Adds a slightly nutty undertone. - 1/27/11

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  • 8 of 10 people found this review helpful
    Lived in Spain for 3 yrs. Always enjoyed this soup on a really hot day. In Spain they always brought you fresh diced veggies to add to your soup. They had bell peppers, onion, cucmbers, croutons and other things that you could add. This sounds like a good version of it and will definetly try it. - 3/12/11

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  • Incredible!
    8 of 10 people found this review helpful
    GOOD RECIPE,LIKE IT LOW IN SODIUM! - 1/20/11

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  • Very Good
    6 of 7 people found this review helpful
    I'm also from Spain and I make a delicious Gazpacho without the bread (and some other minor changes). The bread is usually used to get more quantity, it's kind of "saving" trick. But if you can, try it without bread and without water, it gets 1000 times tastier (you can always add bread and water) - 7/1/12

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  • 4 of 12 people found this review helpful
    I love gazpacho! Can't wait to try this. - 1/3/11

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  • Incredible!
    3 of 3 people found this review helpful
    Everyone loved this! I followed the recipe almost exactly, except I used rice vinegar instead of wine vinegar, because it's what I had. I also added a little Mrs. Dash Fiesta Lime seasoning blend. Perfect! Wonderful use for fresh tomatoes--no peeling needed. Yay! - 8/30/11

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  • 3 of 9 people found this review helpful
    re - some of the comments
    Use cooked rice instead of the bread, no problem - whizzes down, just the same.
    Don't think about wet bread - make a tomato, cucumber smoothie instead, with some onion, garlic whatever seasonings - it's really yummie. - 3/12/11

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  • Very Good
    3 of 6 people found this review helpful
    The addition of the cucumber to this "salsa" gives it a little extra summer flavor. Nice. - 2/11/11

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  • Very Good
    2 of 2 people found this review helpful
    I don't usually like cold soups, but this is so good, that I have changed my mind. - 7/17/12

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  • Very Good
    1 of 1 people found this review helpful
    I really liked this recipe--I just like it a lot spicier so I added hot sauce and a little more onion and also a red pepper! - 7/16/13

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  • Incredible!
    1 of 2 people found this review helpful
    I omitted the bread, used juice of 2 small limes instead of red wine vinegar and used half a jalapeno instead of the banana pepper.... oh and added several sprigs on cilantro - outstanding flavor..... - 7/9/13

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  • Very Good
    1 of 3 people found this review helpful
    I also add some canola oil, just as good for you as olive, but not that nasty olive taste. I also use a zucchini, can't stand cucumber, either. Nice soup for summer time!! - 5/3/13

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  • 1 of 6 people found this review helpful
    Sounds delicous ~ I have saved this and will make it this summer w/ fresh summer veggies (especially w/ better boys tomatoes from my garden) ~ I have been preparing allot of homemade soups this past winter so this will be great for warmer weather. Thank you! - 3/16/11

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  • Very Good
    1 of 7 people found this review helpful
    Great recipe. Thanks for sharing. I love gazpacho, but I've never made it. By the way, I'd skip the bread. - 3/13/11

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  • 1 of 4 people found this review helpful
    Gazpacho is wonderful - my mom makes it often in the summer. However, we usually eat the bread on the side of the soup rather than blending it in - I've never heard of this technique before. Perhaps this recipe is different, but I've never found the taste too similar to salsa that it would need it. - 3/12/11

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  • 1 of 8 people found this review helpful
    i love this soup. will make it when the weather gets hot again. Will share with some friends - 12/23/10

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  • 1 of 8 people found this review helpful
    Sounds great. May try it. - 12/19/10

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  • Incredible!
    1 of 11 people found this review helpful
    This sounds delicious.... am going to try it! - 12/19/10

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  • 1 of 9 people found this review helpful
    I love gazpacho! - 12/9/10

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  • This reminds me very much of a gazpacho I used to get a little Portuguese restaurant in Washington, DC. It is not like the Tex-Mex gazpacho which in my experience has no bread and is chunkier. I used a 100-cal whole grain English muffin for the bread and added a swirl of olive oil before serving. - 6/30/14

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  • I enjoyed making it from my garden produce - but also felt it needed more juice so added low sodium veg. juice, parsley, and a tiny bit of basil (not much, not a fan). I made two batches for 5 of us, which will give me leftovers. Serving with french bread, lentil salad, and chocolate pie for dessert - 8/16/13

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