Gazpacho
Try this Gazpacho recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1 and 1/2 pounds tomatoes roughly chopped
- 1 medium cucumber peeled roughly chopped
- 1 half a roasted red pepper (from a jar of roasted red pe
- 3 slices of bread (roughly 3 ounces) torn into pieces (baguette or sourdough are great, and bread that is a couple days old is ideal)
- pinch crushed red pepper to taste
- sliced avocados
- sour cream or greek yogurt
- crumbled feta cheese
- pan-fried crispy chickpeas with lime (my favorite)
- Carbohydrate 3.75541577179757 g
- Cholesterol 16.6875 mg
- Fat 7.30124442745607 g
- Fiber 0.390821594653761 g
- Protein 3.19763111724123 g
- Saturated Fat 3.27614305808718 g
- Serving Size 1 1 Serving (102g)
- Sodium 792.455671438894 mg
- Sugar 3.36459417714381 g
- Trans Fat 0.325470767091734 g
- Calories 91 calories
Combine the tomatoes, cucumber, red pepper, bread, garlic, olive oil, red wine vinegar, and crushed red pepper in a blender. Blend until nearly smooth. Add water if the soup seems thick. Taste and add salt and pepper, as desired.Refrigerate until ready to serve. Top with any of the recommendations above or set all of them out so that people can customize their bowl!
