Andalusian Gazpacho

Name: Andalusian Gazpacho
Prep time: 20 min
Yield: 4
Ingredients: 1000 g Ripe tomatoes; 100 g Green pepper; 150 g Cucumber; 40 g Onion; 3 g Garlic; 60 g Stale bread; 60 ml Extra virgin olive oil; 20 ml Sherry vinegar; 150 ml Cold water; 6 g Fine salt

Spain · 4 servings · Prep 20 min · Cooking 0 min · Easy

A cold Andalusian soup made with ripe tomatoes, green pepper, cucumber and bread: vegan.

Ingredients

Ripe tomatoes1000 g
Green pepper100 g
Cucumber150 g
Onion40 g
Garlic3 g
Stale bread60 g
Extra virgin olive oil60 ml
Sherry vinegar20 ml
Cold water150 ml
Fine salt6 g

Allergens

Gluten, Sulphites
May contain traces of: Sesame, Soy.

Method

Soak the bread in the cold water for 10 minutes.
Roughly chop the tomatoes, pepper, peeled cucumber, onion and garlic.
Blend the vegetables with the squeezed-out bread, vinegar and salt.
Gradually drizzle in the oil while continuing to blend until a creamy consistency is reached.
Pass through a sieve if you prefer a smoother texture.
Chill in the fridge for at least 2 hours and serve ice-cold.

Nutrition facts (estimate)

	Per serving (396 g)	Per 100 g
Energy	937 kJ / 224 kcal	238 kJ / 57 kcal
Protein	4.1 g	1.0 g
Carbohydrates	22 g	5.5 g
of which sugars	8.4 g	2.1 g
Fat	15 g	3.7 g
of which saturates	2.0 g	0.5 g
Fibre	4.2 g	1.1 g
Salt	1.5 g	0.4 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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