Andalusian Gazpacho
Gazpacho in bowl
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Course: Appetizer, Soup
Cuisine: Spanish
Keyword: Healthy, Soup, Vegetables, Vegetarian
Servings: 8 servings
Calories: 130kcal
Author: Chef Bill Collins

Ingredients

  • 3 lbs (about 4 large) ripe tomatoes, cored and cut into large chunks
  • 1 red pepper, seeded and cut into chunks
  • 2 cucumbers, peeled, seeded, and cut into chunks (not English cucumbers)
  • 1 small red onion, peeled and cut into chunks
  • 3 garlic cloves, peeled and smashed
  • 2 tbsp kosher salt
  • 2 slices of bread, or one roll, torn into large pieces (optional)
  • ¼ cup olive oil
  • 2-4 tbsp sherry vinegar
  • black pepper

Instructions

  • Combine tomatoes, red pepper, cucumbers, onion, garlic, and salt in a large bowl and toss to thoroughly mix in the salt. Let this sit at room temperature for at least 30 minutes, or up to 2 hours.
  • After 30 minutes, drain juices from the tomato mixture into a bowl, and add the bread (this step is optional. You can skip the bread entirely). If you don’t add the bread, then the tomato mixture can sit until the next step
  • With a food processor (or a blender), add the vegetables and pulse chop. Add the bread, and pulse chop again. Add the olive oil, vinegar, and a pinch of black pepper, and process until it’s smoother, but still has some texture. You may need to do this in multiple batches
  • Adjust the flavor as needed, with salt, pepper and/or vinegar. Serve at room temperature, or chilled

Notes

Yield: Approximately two quarts
Nutrition Facts
Andalusian Gazpacho
Amount per Serving
Calories
130
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
1789
mg
78
%
Potassium
 
573
mg
16
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
1937
IU
39
%
Vitamin C
 
46
mg
56
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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