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 ail; 60 g stale white bread (crust removed); 2 tbsp sherry vinegar; 4 tbsp extra-virgin olive oil; 200 ml cold water; 1 tsp sel

Recettes
Gazpacho andaluz (cold tomato soup)
VégétalienVégétarienméditerranéen📦 Cuisinier par lots

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

kilocalories

220

22g

13g

⏱ 20 min✂ 20 préparation👤 4 pers.🧊 3frigo

Ingrédients

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

Étapes

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

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
8 %
Calcium