Spanish · Lunch
Cold Tomato Vegetable Soup (Dairy-Free)
Chilled Spanish gazpacho-style soup built from ripe raw tomato, cucumber, bell pepper and garlic blended smooth with olive oil and sherry vinegar. No dairy is used at any stage. Served cold in a bowl with a small drizzle of oil and diced vegetable garnish, no bread required.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
183Calories
2.6gProtein
14.2gFat
13.9gCarbs
8.3gSugar
3.9gFiber
1265mgSodium
0mgChol
2gSat Fat
650mgPotassium
35mgCalcium
0.9mgIron
0mcgVitamin B12
48mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
dairy-free
Instructions
1
Prep
Roughly chop the tomato, cucumber, and bell pepper. Peel and add the garlic.
2
Blitz
Combine all chopped vegetables, olive oil, sherry vinegar, salt and pepper in a blender. Blitz on high 1 to 2 minutes until completely smooth.
3
Chill
Pour into a bowl, cover and refrigerate 2 hours until fully cold and flavours settle.
4
Plate
Ladle into a bowl, scatter the finely diced cucumber and bell pepper garnish over top, and finish with a drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ripe tomato
- 5 oz140g cucumber
- 2.8 oz80g bell pepper
- 1 clove1 clove garlic, peeled
- 2 tbsp30ml olive oil, plus extra to drizzle
- 2 tsp10ml sherry vinegar
- 1 tsp1 tsp fine salt
- 2 pinch2 pinch black pepper
- 2 tbsp20g cucumber, for garnish
- 2 tbsp20g bell pepper, for garnish
