Gazpacho
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 3 | Tomatoes | |
| 1 | Cucumber | |
| 1 | Bell peppers | |
| 1 | Onions | |
| 70 g | Bread | |
| 2 cloves | Garlic | |
| 2 tbsp | Fresh parsley | |
| 1 tsp | Smoked paprika | |
| 4 tbsp | Red wine vinegar | |
| 4 tbsp | Olive oil |
- Core the tomatoes, then cut in half crosswise and gently squeeze out and discard the seeds. (If any seeds don't release, run your finger through the seed cavity.) Cut tomatoes into chunks and place in a large mixing bowl.
- Peel the cucumber and cut in half lengthwise. Scoop out the seeds with a small spoon. Coarsely chop the cucumber and add to tomatoes. Core, seed, and coarsely chop the bell pepper. Coarsely chop the onion and garlic. Tear the bread into pieces.
- Add the bell pepper, onion, garlic, bread, 3/4 cup of ice water, vinegar, olive oil, smoked paprika, and 2 tsp salt to the bowl with the tomato mixture. Toss until ingredients are combined and bread is moistened. Cover and refrigerate for at least 1 hour, and up to 4 hours.
- Transfer the ingredients to a blender and blend on high until smooth, scraping down the sides as needed (blend the soup in batches if needed), 2 minutes. Add more ice water if needed to get a thick but pourable consistency.
- Taste and adjust seasoning with more smoked paprika, vinegar, salt, and olive oil, if needed. Roughly chop the parsley. Serve the gazpacho icy cold, ladled into bowls with a sprinkle of parsley and a drizzle of olive oil. Store in the refrigerator up to 3 days.
Fat:
16g
Saturates:
2.5g
Sugars:
10g
Protein:
5g
Carbs:
21g
Fiber:
5g
20%
Calories
21.2%
Carbs
5.9%
Protein
40%
Fat
20%
Fiber