Gazpacho
I served this the other night to a couple of my husband's colleagues visiting from Japan. It was so much more impressive than the work I put into it. And whats more is the kids ate the little bits that were left over!
- Preparing Time: 30 minutes
- Total Time: 5 hours
- Served Person: 4
diabetic
vegetarian
meatless
kid friendly
summer
spring
picnics
fourth of july
no cook
advance
soup
snacks
side dish
appetizers
spanish
tomatoes
fresh
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 5 tablespoon olive oil
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 1 pinch black pepper to taste
- 8 fluid oz water
- 1/2 medium red onion finely chopped
- 1 pinch salt to taste
- 1/4 medium cucumber finely diced
- 1/2 medium red bell pepper finely diced
- 1 medium green pepper finely diced
- 1 medium tomato finely diced
- 1 medium red bell pepper roughly chopped
- 3 slices white bread broken into pieces, crusts discarded
- 3 pounds tomato very ripe, peeled, de-seeded, chopped
- 1/4 medium cucumber peeled & chopped
- 6 tablespoons sherry vinegar
- -- garnish --
- 1 slice white bread cubed
- Carbohydrate 37.7450919061994 g
- Cholesterol 0 mg
- Fat 6.9877125 g
- Fiber 7.14100016191602 g
- Protein 6.7577603749925 g
- Saturated Fat 1.048265 g
- Serving Size 1 1 Serving (579g)
- Sodium 218.0033249985 mg
- Sugar 30.6040917442834 g
- Trans Fat 0.650997499999999 g
- Calories 231 calories
1. First make the soup: put the pepper, garlic, pieces of bread, tomatoes, cucumber, vinegar, oil, salt, and pepper in a blender and process until smooth. Then pour into a bowl and add the water. Chill for at least 5 hours or overnight. 2. Before serving: make the garnish. Heat the oil in a frying pan and fry the bread until golden. Drain on paper towels. In a bowl mix together all the remaining ingredients. 3. To serve, pour the soup into serving bowls and sprinkle on a little bit of the fried bread, cucumber, peppers, tomato & onion to garnish.
