Andalusian Gazpacho

In these hot summer days, let's prepare together a light vegetable cold soup, fresh yet full-flavoured, typical of Spain: the Andalusian gazpacho.


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



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 and 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.


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

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 504Calories from Fat 255

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 446 mg18.58%

Total Carbohydrates 55 g18.3%

Dietary Fiber 7 g28%

Sugars 19 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet