Gazpacho - fresh tomatoes for refreshing summer taste
Print Recipe

Gazpacho - Chilled Tomato Soup

Cold soup might seem odd to some, but it's great once you get used to it.
Prep Time10 mins
Total Time10 mins
Course: Soup
Cuisine: Spanish
Keyword: gazpacho, tomato gazpacho, tomato gazpacho recipe
Servings: 6 servings
Calories: 151kcal
Author: Chloe Tuttle

Ingredients

  • 4 cups tomatoes with cores removed 2 1/2 to 3 pounds*
  • 1 1/2 cups peeled cucumber cut into large chunks
  • 1/2 cup cucumber diced into small pieces for garnish (reserved)
  • 1 green pepper seeded and cut into chunks
  • 1 small clove garlic peeled and minced
  • 5 Tablespoons olive oil
  • 1/4 cup white wine vinegar or white vinegar wine vinegar is more distinctive
  • 1 1/2 slices bread or 2 slices French bread

Instructions

  • Place tomatoes, 1 1/2 cups cucumber, green pepper, garlic, olive oil, vinegar and bread into a blender. Blend until pureed.
  • Pour through a kitchen sieve and press with the pestle to extract the liquid. Discard the seed and skins - they make great compost.
  • Chill and serve in flat bowls with the reserved, diced cucumber as garnish.

Notes

*You can also make this gazpacho with one 28-ounce can of whole tomatoes.

Nutrition

Calories: 151kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 18.5% | Vitamin C: 37.7% | Calcium: 2.6% | Iron: 4.3%