Gazpacho
Chilled Spanish soup made with tomato and cucumber. Keeping you cool all summer long!
Prep Time 10 minutes mins
resting time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course lunch
Cuisine Mediterranean
Servings 4 people
Calories 327 kcal
- 150-200 gr bread (any type as long as it is a sturdy bread (so no soft sandwich bread)) (in small cubes) (optional)(approx. 3-4 cups)
- 75-100 ml olive oil (to taste)(approx. ⅓ cup)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 8 tomatoes, medium size (small cubes)
- 1 cucumber, medium size (peeled, small cubes)
- 100-150 ml water (1/3-1/2 cup)
- 3 tbsp red wine vinegar
- 1 red bell pepper (roasted*, peeled and cubed) (optional)
Set aside a handful of bread, tomato and cucumber cubes for garnishing.
Add bread, garlic, cumin and olive oil to a medium size bowl, mix and set aside for 5 minutes (skip this step if you don't want to use bread. Just add the ingredients straight to the blender).
Add tomato, cucumber, bread mix, vinegar and 3/4 of the water to a blender and blend. Check the consistency. Too wet? Add more water.For a chunky but creamy consistency divide all ingredients in 2 before adding to the blender. Blend the first batch until smooth and creamy. Now add the second batch and pulse until the chunks have been broken into small pieces. Refrigerate the soup for at least 2 hours
When serving the soup, top with remaining bread, tomato and cucumber cubes. Enjoy!
*how to roast a bell pepper on your stove top? Simply by putting the bell pepper directly on top of the flame. Keep on turning it until all sides are burned (black). Add the blackened bell pepper to a sandwich bag and tie a knot in it. Leave it in there until cooled off. Now you can easily peel the bell pepper and cube it. Or check out this link.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. Keyword chilled, cucumber, soup, tomato