Spanish · Lunch
Andalusian Cold Tomato Soup Stew
A chilled Andalusian soup-stew of blended raw tomato, cucumber, and bell pepper enriched with olive oil and day-old bread, similar to gazpacho but left slightly chunkier and heartier. Served in a bowl with chopped vegetable garnish, sherry vinegar brightness, and crusty bread on the side.
$3
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
267Calories
4.2gProtein
19.4gFat
21.1gCarbs
10.2gSugar
4.7gFiber
620mgSodium
0mgChol
2.9gSat Fat
763mgPotassium
48mgCalcium
1.4mgIron
0mcgVitamin B12
52mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Roughly chop the tomato, cucumber, and bell pepper; tear the bread into pieces and soak in water for 5 minutes until pulpy.
2
Blitz
Combine the tomato, cucumber, pepper, garlic, soaked bread, sherry vinegar, and olive oil in a blender; blitz until completely smooth.
3
Chill
Refrigerate at least 60 minutes until fully cold, thinning with water 1 tbsp at a time if needed to reach pourable consistency.
4
Plate
Pour soup into a bowl, scatter the diced cucumber, pepper, and red onion garnish over top, and drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz185g, about 1.5 medium ripe tomato
- 4.2 oz60g, about 1/3 medium cucumber
- 2.2 oz30g, about 1/4 small green bell pepper
- 2 clove2 clove garlic, peeled
- 1 oz30g, one slice day-old white bread, crusts removed
- 2 tbsp30ml sherry vinegar
- 4 tbsp60ml extra virgin olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml cold water, as needed to thin
- 4 tsp20g cucumber
- 4 tsp20g green bell pepper
- 2 tsp10g red onion
