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 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

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

⏱ 20min✂ 20préparation👤 4pers.🧊 3dfrigo220kilocalories5 gP22 gC13 gF

VégétalienVégétarienméditerranéen📦 Cuisinier par lots

Micros par portion

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

Fer
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Calcium
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B12
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Oméga-3
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Zinc
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Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

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
•200 ml cold water
•1 tsp sel

Étapes

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.

Traduction en cours — version anglaise affichée.