Gazpacho
A refreshing, cold vegetable soup from Andalusia with ripe tomatoes, cucumber, bell pepper, and white bread, refined with olive oil and sherry vinegar.
- 140 min
- 454 kcal / serving
- easy
- vegan
- Protein
- 9 g
- Fat
- 26.9 g
- Carbs
- 47.6 g
Contains: gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g ripe tomatoes
- 1/2 cucumber
- 1 red bell pepper
- 1/2 onion
- 1 clove garlic
- 50 g stale white bread
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 100 ml water
- Salt
- Pepper
- 1/4 cucumber (for garnish)
- 1/2 red bell pepper (for garnish)
- 25 g stale white bread (for croutons)
- 1 tbsp olive oil (for frying)
Method
- Wash and roughly chop the tomatoes, 1/2 cucumber, and 1 bell pepper. Peel and roughly chop the onion and garlic.
- Tear the stale white bread into pieces. Add all prepared ingredients to a blender along with 4 tbsp olive oil, sherry vinegar, water, salt, and pepper.
- Blend everything until a very fine soup is formed. Strain the gazpacho through a fine sieve to achieve an extra smooth consistency.
- Chill the soup thoroughly in the refrigerator for at least 2 hours.
- For the garnish, finely dice 1/4 cucumber and 1/2 bell pepper. Also finely dice the remaining white bread.
- Heat 1 tbsp olive oil in a pan and fry the bread cubes until golden brown and crispy. Drain on paper towels.
- Pour the chilled gazpacho into bowls and sprinkle with the diced vegetables and bread croutons. Serve immediately.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free