Gazpacho

Take a trip to Spain in your very own kitchen! Gazpacho, a Spanish favorite, is a cooling puréed vegetable soup topped with extra virgin olive oil for a smooth finish.

• Prep: 20 min
• Total: 20 min
• Servings: 6
• Cuisine: Spanish
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Calorie
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Carb

Tags

• no-cook
• quick
• healthy
• fresh
• classic

Ingredients

• 3 slice bread (crusts removed and discarded)
• 1.25 cup cold water (divided)
• 4 tomatoes (medium, ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds and small, seeded and finely chopped, about 1 cup)
• 1 cucumber (small, peeled, seeded, and roughly chopped, about 1 1/2 cup)
• 1 green pepper (seeded and roughly chopped, about 1 cup)
• 2 teaspoon minced garlic (minced)
• 0.25 cup extra virgin olive oil (extra virgin)
• 1 tablespoon red wine vinegar
• 0.25 teaspoon low-sodium adobo seasoning (low-sodium)
• 0.5 red onion (small, finely chopped, about 1/2 cup)
• 0.5 green bell pepper (seeded and finely chopped, about 1/2 cup)
• 1 hard-cooked egg (hard-cooked, finely chopped)

Instructions

1. Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
2. Soak until bread is saturated, about 15 minutes.
3. Squeeze water from bread, discarding soaking water.
4. In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
5. Blend until well combined, about 1 minute.
6. With motor running, add oil in steady stream until well blended.
7. Stir in vinegar, season with low-sodium adobo.
8. Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
9. Cover terrine; transfer to refrigerator.
10. Chill at least 1 hour, or up to 48 hours.
11. To serve, divide soup evenly among serving bowls.
12. Garnish with tomatoes, onions, peppers, and eggs.

Nutrition (per serving)

• Calories: 169
• Protein: 3.7 g
• Carbohydrates: 14.5 g
• Fat: 11 g
• Fiber: 2.3 g
• Sodium: 115 mg
• Saturated Fat: 1.9 g
• Sugar: 5 g
• Cholesterol: 34 mg