Gazpacho
This is my very traditional recipe for gazpacho. Now days you see pieces of bread being added and everything else. This is the simplest and easiest recipe I know of. I've been making it for years to rave reviews.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper
- 4 garlic cloves
- 4 tomatoes medium
- 1 onion medium
- 2 cucumber
- 2 bell pepper (red,gr, yellow or combo)
- 16 fresh basil leaves
- hot pepper optional
- extra virgin olive oil for drizzling
- Carbohydrate 21.40985 g
- Cholesterol 0 mg
- Fat 3.15366666666667 g
- Fiber 5.59950018246969 g
- Protein 4.39081666666667 g
- Saturated Fat 0.475826666666667 g
- Serving Size 1 1 Serving (499g)
- Sodium 47.282 mg
- Sugar 15.8103498175303 g
- Trans Fat 0.323855 g
- Calories 116 calories
Take half of the tomatoes, onion, cucumber, bell peppers, and all of the garlic cloves and basil leaves and (if using), hot pepper and throw them into a food processor. Process into a (almost smooth) soup mixture. Take the rest of the tomatoes, onion, cucumber, and bell peppers and chop finely and reserve. Just before serving, add salt and pepper to soup. To serve: Fill soup bowls about 3/4 of the way to the top with the soup mixture. Pace the bowl with the chopped veggies around to that each person may add as much of each as they prefer to their soup. Drizzle just a small amount of the best olive oil you can find over top of the soup and enjoy!
