Spanish Vegetable Soup Recipe

Spanish Vegetable Soup, also known as Gazpacho, is a refreshing and healthy dish that originates from Spain. It is made with a variety of fresh vegetables such as tomatoes, cucumbers, bell peppers, and onions. The soup is typically served cold and is perfect for hot summer days. It is easy to make and requires no cooking, as the vegetables are blended together with olive oil, vinegar, and seasonings. Gazpacho can be enjoyed as a light appetizer or a refreshing main course.

4.3
15 Rating -
Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Spanish Vegetable Soup
plan
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ingredients serve

Ingredients for Spanish Vegetable Soup Recipe

  • 1 Large Tomatoes, Chopped
  • 1/4 Cucumber, Peeled And Chopped
  • 1/4 Red Bell Pepper, Seeded And Chopped
  • 1/4 Green Bell Pepper, Seeded And Chopped
  • 1/4 Small Red Onion, Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.06 cup Extra Virgin Olive Oil
  • 1/2 tablespoon Red Wine Vinegar
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Spanish Vegetable Soup Recipe

Cooking Directions

  • STEP 1.Start by washing and chopping the vegetables into small pieces.
  • STEP 2.Place the vegetables in a blender or food processor and blend until smooth.
  • STEP 3.Add olive oil, vinegar, salt, and pepper to the blended vegetables and mix well.
  • STEP 4.Taste the soup and adjust the seasonings according to your preference.
  • STEP 5.Chill the soup in the refrigerator for at least 2 hours before serving.
  • STEP 6.Serve the Spanish Vegetable Soup cold, garnished with fresh herbs and a drizzle of olive oil.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

  • For a chunkier texture, reserve some chopped vegetables and add them to the blended soup.
  • You can customize the flavors by adding spices like cumin or paprika.
  • Garnish the soup with croutons or diced avocado for added texture and flavor.

Storage and Serving

  • Serve the soup in chilled bowls or glasses for an elegant presentation.
  • If the soup becomes too thick after refrigeration, you can thin it out with a little water or vegetable broth.
  • Gazpacho tastes best when served cold, so make sure to keep it refrigerated until ready to serve.
Nutrition
value
255
calories per serving
22 g Fat6 g Protein9 g Carbs7 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    6g
  • Carbs
    9g
  • Fiber
    7g

MacroNutrients

  • Carbs
    9g
  • Protein
    6g
  • Fiber
    7g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    2mg
  • Vitamin A
    3330mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    70mg
  • Selenium
    5mcg
  • 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 Slurrp