Gazpacho
- Level: Easy
- Yield: 4 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 108 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 402 milligrams
- Protein
- 3 grams
- Sugar
- 9 grams
- Total: 25 min
- Prep: 25 min
Ingredients
2 1/2 pounds vine-ripened or canned tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
3 tablespoons red-wine vinegar, or to taste
1 tablespoons olive oil
Ice water or tomato juice for thinning soup
Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish
Directions
- In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
- Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.