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Spanish Gazpacho Soup

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A delicious vegan/vegetarian recipe. Aired on Supreme Master Television on April 9 2007.
  Tomatoes 4
  Cucumber 1 1⁄2
  Orange bell pepper 1
  Red bell pepper 1
  Green bell pepper 1
  Cilantro 2
  Lemon 1
  Sea salt To Taste
  Pepper To Taste
  Olive oil 1 Tablespoon

1. Put tomatoes into blender, switch on, then pour the juice into a bowl
2. Put cucumber into blender, switch on, then add the juice to the bowl
3. Mix them well, they become the gazpacho
4. Put the gazpacho into fridge for several hours, or just add some ice cubes
5. When it is cold enough, squeeze half lemon into, add pepper and salt and mix them well

Serving: Take some of the gazpacho into a serving bowl, add some peppers of each color, cilantro leaves, olive oil or more lemon to taste, and enjoy...

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Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
30 Minutes
Here's a lovely Spanish soup recipe presented to you in Spanish with English sub-titles. Gazpacho is a, sour and tangy, no cook cold soup which is ideal for summers.

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Average: 4.8 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 94 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 90.9 mg3.8%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4.4 g17.8%

Sugars 7.7 g

Protein 3 g5.2%

Vitamin A 65.5% Vitamin C 232.5%

Calcium 3.9% Iron 5.7%

*Based on a 2000 Calorie diet

Spanish Gazpacho Soup Recipe Video