Gazpacho - Chilled Tomato Soup
Cold soup might seem odd to some, but it's great once you get used to it.
Servings: 6 servings
Calories: 151kcal
Ingredients
- 4 cups tomatoes with cores removed 2 1/2 to 3 pounds* or 1 28-ounce can whole tomatoes
- 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: 925IU | Vitamin C: 31.1mg | Calcium: 26mg | Iron: 0.8mg