Gazpacho [ 15 min + chilling time ]
Indulge in this vibrant and refreshing Andalusian Chilled Tomato Soup, a perfect choice for hot summer days when you crave something light yet satisfying. Each spoonful bursts with the fresh flavors of ripe tomatoes, crisp cucumber, and a hint of garlic, all harmoniously balanced with a splash of red wine vinegar and extra virgin olive oil. Serve it well chilled, and let this gazpacho be a cool oasis in your summertime cooking adventures.
Ingrédients
- 6 medium ripe tomatoes, chopped
- 1 medium cucumber, peeled and chopped
- 1 medium red bell pepper, chopped
- 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato juice
- 1/2 cup water
- 2 slices day-old bread, torn into pieces
- 1/4 teaspoon smoked paprika
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
- Add the extra virgin olive oil, red wine vinegar, salt, and black pepper to the vegetable mixture.
- Pour in the tomato juice and water, and mix well.
- Add the torn pieces of bread and let it soak for 10 minutes.
- Transfer the mixture to a blender, working in batches if necessary, and blend until smooth.
- Adjust seasoning with additional salt and pepper if needed and stir in the smoked paprika.
- Refrigerate the gazpacho for at least 2 hours, or until well chilled.
- Serve cold, garnished with diced tomatoes, cucumbers, or a drizzle of olive oil.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 22gProtéines: 3gFat: 7gSucre: 9g
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