Andalusian gazpacho

Name: Andalusian gazpacho
Total time: 75 min
Yield: 2
Cuisine: Spanish
Ingredients: 500 g Tomato; 150 g Cucumber; 100 g Bell pepper; 40 g White wheat bread; 20 g Olive oil; 15 g Wine vinegar; 5 g Garlic; 100 g Water; 2 g Salt

A cool tomato soup with cucumber, pepper, olive oil and a little bread.

Estimated total time: 75 minutes2 portionsAbout 220 kcal per portion

Gazpacho served in a bowl or on a plate — Photo: Haydn Blackey · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

500 g Tomato
150 g Cucumber
100 g Bell pepper
40 g White wheat bread
20 g Olive oil
15 g Wine vinegar
5 g Garlic
100 g Water
2 g Salt

Method

Soak the bread in the measured water for 5 minutes. Chop the tomatoes, cucumber and pepper; peel the garlic.
Blend vegetables, soaked bread, vinegar and salt until smooth.
With the blender running, pour in the olive oil. Add a little extra cold water only if needed for a pourable texture.
Refrigerate for at least 1 hour. Stir, taste and serve chilled.

Total time includes 1 hour chilling. Wheat bread contains gluten. Sulphites depend on the vinegar product and concentration; check its label.

Gazpacho

Allergens and ingredient checks

Listed allergens: gluten, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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