Gazpacho or Tomato Soup

The dish originates from Andalusia, but its popularity extends beyond Spain to the entire world. It is best served cold on hot summer days. Refreshing!

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 5 pieces Tomato, red

  • 2 dl Tomato, concentrate, without salt

  • 3 pods Garlic, fresh

  • 2 spoons Oil, olive

  • 1 spoon Vinegar, red wine

  • 1 spoon Sugar, white

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, oregano, dried

  • 1 piece Cucumbers, sour

  • 1 piece Bell pepper, red, fresh

Steps

  1. Wash all the vegetables and remove the seeds. Peel the garlic. Cut the tomatoes, bell pepper, cucumber, and garlic into smaller pieces. In a multipractic, first add only the tomatoes. Then add all the other ingredients (except the bell pepper and cucumber) and blend until you get a smooth mixture.

  2. Add the diced cucumber and bell pepper to the blended vegetables. Transfer all the ingredients to a bowl, cover it with a lid, and let it sit in the refrigerator for at least 1 hour. Serve the cold soup in cocktail glasses or soup bowls.

Nutrition Information (Per 100g)

  • Calories: 54.02 kcal
  • Fat: 2.86 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 5.43 g
    • Sugars: 3.29 g
  • Protein: 0.14 g
  • Fiber: 0.86 g

Advice

Toasted croutons (bread cubes) pair excellently with tomato soup.