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Andalusian Gazpacho

GialloZafferano's picture
In these hot summer days, let's prepare together a light vegetable cold soup, fresh yet full-flavoured, typical of Spain: the Andalusian gazpacho.
Ingredients
  Cucumber 1 Medium, slice
  Red tomatoes 600 Gram, slice
  Extra virgin olive oil 50 Milliliter
  White wine vinegar 100 Milliliter
  White bread 100 Gram
  Salt and pepper To Taste
  Onion 1 Medium
  Garlic 1 Clove (5 gm)
  Red bell pepper 1⁄2 Medium, strips
  Green bell pepper 1 Medium, strips
Directions

MAKING
1. In a bowl of vinegar water soak the cut bread and keep aside.
2. Cut the vegetables and blend all the vegetables along with extra virgin olive oil, salt & pepper and white wine vinegar.
3. Once the vegetables have blended well add the soaked bread which has been squeezed, and blend for few more seconds.
4. Before serving the gazpacho, keep it in the fridge for few hours.

SERVING
5. Serve the cold gazpacho along with cubes of cucumber, hard-boiled eggs, onion and toasted bread as accompaniment.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy, Summer
Preparation Time: 
30 Minutes
Servings: 
2

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Average: 3.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 504 Calories from Fat 255

% Daily Value*

Total Fat 27 g42.3%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 446.5 mg18.6%

Total Carbohydrates 55 g18.2%

Dietary Fiber 7.7 g30.9%

Sugars 19.9 g

Protein 9 g17.2%

Vitamin A 76.9% Vitamin C 249.2%

Calcium 24.4% Iron 10.5%

*Based on a 2000 Calorie diet

Andalusian Gazpacho Recipe Video