Gazpacho (Chilled Vegetable Soup)
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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
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
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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.
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.
Member Ratings For This Recipe
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MELOCOTONES
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RAQUEL507
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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POPEYETHETURTLE
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CD12435979
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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MONABROAD
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GRANNYSUE9
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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FLOWERS43
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BURBOL
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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TRANSFORMWE
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BESEVEN
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CMFARRELL36
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REDOLENE
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PATRICIAANN46
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MACKEMOM
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ETHELMERZ
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MYTURN11
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CONNIE_BENNETT
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DEER-HEART
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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APRIL301966
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1HAPPYSPIRIT
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RAPUNZEL53
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FISHGUT3
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HOLLYM48
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JJARAMILO
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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ELLIEJOSIE
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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SONFIRE2B
Made 8/13 at WS, doubled recipe. Good and tasty, but barely enough for 9 people. Maybe bread slices were too small (gluten free with crust). Overfilled food processor, so do in batches. Added turkey sausage and chipotle-marinated garlic as optional toppings. No banana pepper, reg onion not red. - 8/10/13
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CARIOLA
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CLAUDIA1951
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