Spanish · Lunch
Cold Tomato Vegetable Soup (Low-Calorie)
Spanish gazpacho made from blended raw tomato, cucumber, bell pepper and onion with sherry vinegar and minimal olive oil, seasoned with garlic and salt. Served ice-cold with diced vegetable garnish and a light oil drizzle, delivering fresh acidity and bright vegetable flavour in a refreshing chilled soup.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
168Calories
3.3gProtein
7.9gFat
22.5gCarbs
13.4gSugar
5.4gFiber
650mgSodium
0mgChol
1.2gSat Fat
870mgPotassium
55mgCalcium
1.3mgIron
0mcgVitamin B12
75mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Roughly chop the tomato, cucumber, bell pepper and onion; reserve 1 tbsp each diced cucumber and pepper for garnish.
2
Blitz
Combine chopped tomato, cucumber, bell pepper, onion, garlic, sherry vinegar, half the olive oil, salt and pepper in a blender; blend on high 1 to 2 minutes until completely smooth.
3
Chill
Pour blended soup into a bowl, cover and refrigerate 1 hour until cold throughout.
4
Plate
Stir in ice cubes, pour into a chilled bowl, scatter reserved garnish on top and drizzle with remaining olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g tomato
- 5 oz140g cucumber, plus 1 tbsp extra for garnish
- 2.8 oz80g green bell pepper, plus 1 tbsp extra for garnish
- 2 tbsp30g onion
- 22 small clove garlic
- 2 tbsp30ml sherry vinegar
- 2 tsp10ml olive oil, divided
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 44 ice cubes
