Chilled Spanish Tomato Soup — Gazpacho
Around 40% fewer calories and significantly lower fat, olive oil reduced by two thirds and the traditional bread thickener removed, with the authentic ripe tomato, cucumber, red pepper, sherry vinegar, and garlic freshness of the classic Andalusian cold soup fully preserved.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Roughly chop 800g very ripe tomatoes, 1 cucumber (peeled), and 1 red pepper (deseeded). Peel and mince 2 small garlic cloves. Measure sherry vinegar, olive oil, and ice-cold water. Finely dice cucumber, tomato, and red pepper for garnish.
Blend
Add tomatoes, cucumber, red pepper, and garlic to a blender. Blend on high 2 to 3 minutes until completely smooth. Add sherry vinegar, olive oil, and ice-cold water; blend 1 minute until fully incorporated and silky.
Finish
Pass the blended mixture through a fine sieve over a bowl, pressing firmly 3 to 4 minutes to extract all liquid and remove pulp. Season with salt and pepper to taste. Refrigerate at least 1 hour until very cold.
Plate
Pour chilled gazpacho into chilled bowls. Top with finely diced cucumber, tomato, and red pepper. Scatter fresh basil leaves and drizzle with a small amount of extra virgin olive oil. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.