Spanish · Lunch
Cold Tomato Vegetable Soup (Gluten-Free)
Chilled Andalusian-style gazpacho built from ripe tomato, cucumber, bell pepper, garlic and sherry vinegar, pureed until silky and finished with olive oil. Served cold with diced vegetable garnish and a swirl of olive oil.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
378Calories
5.9gProtein
26.8gFat
30.4gCarbs
15.2gSugar
6.8gFiber
612mgSodium
0mgChol
3.9gSat Fat
980mgPotassium
65mgCalcium
1.8mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Chop the tomato, cucumber, and bell pepper. Peel garlic and set aside small portions of each vegetable separately for garnish.
2
Blitz
Combine chopped tomato, cucumber, bell pepper, garlic, sherry vinegar, torn gluten-free bread and salt in a blender. Blitz on high for 1 to 2 minutes until completely smooth.
3
Finish
With blender on low, drizzle in olive oil and cold water in a thin stream until soup turns pale orange-red and looks glossy, about 30 seconds. Taste and adjust salt.
4
Chill
Pour soup into bowl, cover and refrigerate for at least 2 hours until fully cold and flavors settle.
5
Plate
Ladle chilled soup into serving bowl, scatter reserved diced cucumber, bell pepper and tomato on top, and drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g ripe tomato
- 5.2 oz150g cucumber
- 2.8 oz80g bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 3 tbsp44ml olive oil, plus extra to finish
- 1/4 tsp1/4 tsp salt
- 2 slice30g gluten-free bread, crust removed
- 4 tbsp60ml cold water, as needed to loosen
- 4 tbsp40g cucumber, for garnish
- 4 tbsp40g bell pepper, for garnish
- 2 tbsp20g tomato, for garnish
