Spicy Spanish Gazpacho
Try this Spicy Spanish Gazpacho recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 cloves of garlic
- 1/2 small white onion chopped
- 2 pounds ripe tomatoes chopped
- 1 cucumber, medium-sized chopped
- 1 small hot pepper of your choice chopped (i used jalapeno)
- extra chopped cucumbers and onions for topping
- Carbohydrate 13.1283072694895 g
- Cholesterol 0 mg
- Fat 14.1164565105349 g
- Fiber 3.82707244308957 g
- Protein 2.78940857066667 g
- Saturated Fat 1.95365057810853 g
- Serving Size 1 1 -4 (351g)
- Sodium 41.4099366400727 mg
- Sugar 9.30123482639995 g
- Trans Fat 0.544235716865819 g
- Calories 183 calories
Chop the tomatoes, cucumber, hot peppers, and onionPlace all ingredients into a blender- make sure to add in the chopped hot pepper in little amounts, tasting after each amount to check if the level of heat is okay and not too spicyBlend until smoothTaste and add more salt, pepper, hot pepper or vinegar if neededUse a strainer to pour the soup through and to catch the seeds and skins of the produce in the strainer (optional)Place in the fridge to chillOnce cold, take out of the fridgeServe and enjoy!
