How To Make Gazpacho
Make gazpacho Andaluz with fresh tomatoes, cucumber, bell peppers and olive oil. This cold Spanish soup is also great as a refreshing drink.
Ingredients
| Roma tomatoes | 1 Pound (4 nos) | |
| Cucumber | 1 | |
| Green bell pepper | 1/2 | |
| Ice water | 1 Cup (16 tbs) (or literally ice + water like I prefer) | |
| Red wine vinegar | 2 Tablespoon | |
| Garlic | 1/2 Clove (2.5 gm) | |
| Cumin seed | 1 Pinch | |
| Salt | 1 1/2 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Garnishes | 1/4 Cup (4 tbs) (croutons, diced cucumber, diced onion, bell pepper) |
Directions
FOR 4 CUPS SOUP:
MAKING:
In a blender, combine tomatoes, pepper, cucumber and puree the ingredients.
Add oil slowly when the blender is running.
Strain and refrigerate until serving.
SERVING:
Serve cold with desired garnishes and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 221Calories from Fat 100
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 800 mg33.33%
Total Carbohydrates 24 g8%
Dietary Fiber 4 g16%
Sugars 11 g
Protein 7 g14%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
