Spanish Gazpacho
Refreshing and vibrant, this Spanish gazpacho recipe is the perfect chilled vegetable soup to enjoy on hot summer days. Bursting with the flavors of ripe Roma tomatoes, crisp cucumbers, and sweet bell peppers, this no-cook dish is not only easy to prepare but also packed with nutrients. Ideal as an appetizer or a light meal, you can customize it with various toppings like diced vegetables or croutons for added texture. Plus, it’s a fantastic option for meal prep—just make it ahead of time and store it in the fridge for quick lunches or snacks.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Ingredients
Scale
- 3 cups ripe Roma tomatoes
- ½ English cucumber
- 1 small onion
- 1 red bell pepper
- 1 slice stale white bread
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 4 teaspoons apple juice vinegar
- Salt and black pepper to taste
Instructions
- Soak the bread in water for a couple of minutes until soft.
- Roughly chop the tomatoes, cucumber, onion, and bell pepper. Combine them in a blender with garlic, salt, pepper, smoked paprika, and cumin.
- Squeeze out most of the water from the soaked bread and add it to the blender along with olive oil and vinegar.
- Blend until smooth or to your desired consistency. Adjust with water if too thick.
- Chill in the refrigerator for at least 1-2 hours before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 105
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://noraflavors.com/spanish-gazpacho-recipe/