Gazpacho andaluz (cold tomato soup)

Name: Gazpacho andaluz (cold tomato soup)
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1000 g ripe tomatoes, ideally on-the-vine; 200 g cucumber, peeled; 150 g red bell pepper; 80 g white onion; 1 cloves ajo; 60 g stale white bread (crust removed); 2 tbsp sherry vinegar; 4 tbsp extra-virgin olive oil; 200 ml cold water; 1 tsp sal

Spanish summer staple — cold blended tomato + vegetable soup. 13 g good fat from olive oil, 5 g fiber, no cooking required.

⏱ 20mín.✂ 20prep.👤 4porc.🧊 3dnevera220calorías5 gP22 gC13 gF

veganoVegetarianomediterráneo📦 Meal prep

Micros por ración

% de la ingesta diaria adulta (FDA/EFSA promedio)

Hierro
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Calcio
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B12
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Omega-3
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Zinc
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Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).

Ingredientes

•1000 g ripe tomatoes, ideally on-the-vine
•200 g cucumber, peeled
•150 g red bell pepper
•80 g white onion
•1 cloves ajo
•60 g stale white bread (crust removed)
•2 tbsp sherry vinegar
•4 tbsp extra-virgin olive oil
•200 ml cold water
•1 tsp sal

Pasos

1.Roughly chop all vegetables. Soak the bread cubes in cold water 5 min, squeeze out.
2.Combine everything except 1 tbsp olive oil in a blender — work in batches if the jug is small.
3.Blend on high 90 seconds until completely smooth. Strain through a fine sieve for restaurant texture (optional).
4.Chill at least 2 hours — flavour develops dramatically when cold.
5.Serve cold in chilled bowls, drizzle remaining olive oil on top. Garnish with diced cucumber + croutons if you have them.

Traducción en curso — versión inglesa mostrada.