Frank's Spanish Gazpacho Soup Recipe
Gazpacho is a cold soup originating from Andalusia, Spain, with a long history dating back to the Roman Empire. Originally a simple dish made of bread, garlic, vinegar, and oil. Gazpacho is traditionally served during hot summer months, as it is a cool and refreshing treat.
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Servings: 6
Calories: 140kcal
Equipment
Ingredients
- 1 kg Fresh, red vine-ripened tomato (I like Romas)
- 1 Italian green pepper (sweet and slender)
- 1 red bell pepper - small optional
- 1 Cucumber
- 2 Garlic cloves
- 1/2 Onion
- 50 ml EVOO
- 50 g Stale loaf bread
- 250 ml Water
- 5 g Salt
- 50 ml Sherry vinegar (Vinagre de Jerez)
Instructions
- Chop all the indicated ingredients in the proportion that I have set and add 50 ml of olive oil, 250 ml of water from the refrigerator and 50 ml of Sherry vinegar, crushing everything in a blender. It is not necessary to peel the tomatoes or peppers because later we will pass them through a fine sieve.
- Once crushed, we pass the resulting gazpacho through a fine strainer, pressing with a ladle or spatula so that it is the juice without skin or seeds and then put it in the fridge for a couple of hours to chill, and let the flavors marry.
Notes
Serve in a bowl as a soup or a glass as a smoothie.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 401mg | Potassium: 537mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2046IU | Vitamin C: 52mg | Calcium: 41mg | Iron: 1mg