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Spanish Tomato gazpacho Recipe

Recipe By Pinky Jain

#winter Tomato Gazpacho – Tomatoes add a lovely tart taste and a beautiful bright red colour to this classic Spanish soup. Thickened with bread and packed with the flavour of onions, garlic and charred green capsicums – it is everything you need to cool off on a hot day!Spanish chilled tomato and vegetable soup that is fresh, light, and packed with flavor. Make it ahead and chill in the fridge.

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51minstotal
51m.total
Spanish Tomato gazpacho
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Ingredients for Spanish Tomato gazpacho Recipe

  • 1.33 Pieces Slices wholemeal bread
  • 0.33 tsp Dried oregano
  • 0.67 g arlic cloves
  • 66.67 g roasted red peppers from a jar
  • 266.67 g Tomatoes
  • 0.33 tsp Caster sugar
  • 0.33 tsp white wine or apple cider vinegar (check the label if vegan)
  • 0.33 A Pinch Chilli powder
  • 0.33 As Required Cream
  • 0.67 Pieces Carrot

Directions: Spanish Tomato Gazpacho Recipe

  • STEP 1.Place the bread slices in a bowl with ½ cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
  • STEP 2.Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  • STEP 3.In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
  • STEP 4.Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
  • STEP 5.Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
  • STEP 6.When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.
Nutrition
value
223
calories per serving
6 g Fat11 g Protein29 g Carbs26 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    11g
  • Carbs
    29g
  • Fiber
    26g

MacroNutrients

  • Carbs
    29g
  • Protein
    11g
  • Fiber
    26g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    121mg
  • Iron
    6mg
  • Vitamin A
    3443mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    90mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    73mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    197mg
  • Manganese
    2mg
  • Phosphorus
    241mg
  • Selenium
    13mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Pinky Jain