Gorgeous Gazpacho

Gorgeous Gazpacho is a beautiful chilled soup from Spain and Portugal. Its made from raw vegetables with no cooking required. All you need is a blender for this recipe to be ready in minutes. Gazpacho is not a only a soup but also a perfect starter. The flavour when served chilled are amazing and they all compliment each other.

I like to serve mine with a little rocket and a drizzle of extra virgin olive oil but also a few drops of pesto. They all combine perfectly for a refreshing, filling dish with an amazing taste. While this traditional a summer dish, I have served this throughout the year with no complaints.

Gorgeous Gazpacho

Gazpacho is a dish that is filling, tasty and so refreshing. Serving it chilled brings out the amazing flavouors.

4.86 from 55 votes

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Course: Soup, Starter

Cuisine: Portugese, Spanish

Keyword: Bread, Chillies, Herbs, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 People

Calories: 186kcal

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Ingredients

 

MetricImperial

• 300 g tomatoes large/chop/deseed
• 175 g plum tomatoes baby
• 1 medium red chilli deseed/slice
• 1 medium red onion peel/chop
• 1 large red bell pepper deseed/dice
• 2 cloves garlic peel
• ½ large cucumber peel/chop
• 30 g white bread chop
• 1 tbsp white wine vinegar
• 1 tsp tobasco sauce
• 2 tsp extra virgin olive oil
• 110 g ice cubes
• 50 ml water cold tap
• 100 g rocket leaves
• 2 sprigs thyme
• salt to taste
• ground black pepper to taste

Instructions

• Add the water, white wine vinegar and salt to a mixing bowl and stir to combine. Add the chopped bread making sure all pieces are soaking and put to one side for now.
  1 tbsp white wine vinegar, 50 ml water, salt, 30 g white bread
• Add the bell pepper, tomatoes, chilli, garlic, onion, cucumber and the thyme into a blender and blitz briefly.
  300 g tomatoes, 175 g plum tomatoes, 1 medium red chilli, 1 medium red onion, 1 large red bell pepper, 2 cloves garlic, 2 sprigs thyme, ½ large cucumber
• Add the soaked bread, tabasco and the ice and blend everything until it becomes the consistency you like.
  1 tsp tobasco sauce, 110 g ice cubes
• Taste and season with salt and pepper accordingly.
  ground black pepper, salt
• Divide in chilled bowls with a small handful of rocket leaves and drizzle of extra virgin olive oil.
  2 tsp extra virgin olive oil, 100 g rocket leaves

Nutrition

Calories: 186kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 98mg | Potassium: 1022mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4859IU | Vitamin C: 179mg | Calcium: 99mg | Iron: 2mg