Gazpacho

A refreshing chilled vegetable soup made by blending tomatoes, peppers, and cucumbers, served with seasoned toasted baguette slices.

Vegetarian Healthy Summer Low Carb Cold Soup

Estimated Nutrition

Calories

413.8

kcal / serving

1655.2 kcal total

Carbs

56.1g

per serving

224.2 g total

Fat

17.4g

per serving

69.4 g total

Protein

8.7g

per serving

34.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

GrainsCereals

piece

Baguette

day-old, thinly sliced

NutsSeeds

clove

Garlic

large, peeled and chopped

handful

Basil

fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Paprika

handful

Basil

fresh leaves for garnish

OilsFats

Extra Virgin Olive Oil

tbsp

Olive Oil

for drizzling

Other

piece

Ice Cubes

Vegetables

Tomatoes

ripe, roughly chopped

piece

Green Pepper

seeds removed, chopped

piece

Red Onion

small, chopped

piece

Spring Onions

chopped

0.5

piece

Cucumber

peeled

piece

Spring Onions

finely chopped

0.5

piece

Red Pepper

seeds removed, finely chopped

0.5

piece

Yellow Pepper

seeds removed, finely chopped

Method

Blend tomatoes, green pepper, onion, cucumber, garlic, and basil in a food processor until smooth.

Pass the mixture through a fine sieve into a bowl and discard the remaining pulp and skin.

Return the sieved liquid to the cleaned food processor and blend while slowly adding extra virgin olive oil and sherry vinegar.

Season the soup with salt and pepper to taste, then chill in a covered container in the fridge.

Preheat the grill to high and place baguette slices on a baking tray.

Drizzle bread with olive oil, season with paprika and salt, and toast for 1-2 minutes per side until golden.

Ladle the cold soup into bowls containing ice cubes and top with baguette slices, chopped onions, peppers, and basil.