Gazpacho (Chilled Vegetable Soup)

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
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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
    40 of 42 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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  • Good
    15 of 18 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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  • 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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  • 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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