Cold Spanish Soup
Featuring tomatoes, cucumbers, and a surprise ingredient, this refreshing Spanish cold tomato soup is easy to make and naturally vegan. You'll want to keep a batch in the refrigerator to enjoy all summer long. Be sure to allow at least an hour or overnight for the soup to chill.
Servings: 6
Calories: 296kcal
Equipment
- food processor
Ingredients
- 2 cloves garlic roughly chopped
- 2 pounds tomatoes ripe, roughly chopped
- 1 cup cucumber peeled, roughly chopped
- 1 green bell pepper roughly chopped
- ½ cup white onion roughly chopped
- 1 piece French baguette about 3-4 inches (or other white bread) softened in water (see Notes)
- ¼ teaspoon ground cumin
- 3 Tablespoons red wine vinegar or sherry vinegar
- ¾ cup extra virgin olive oil
- salt to taste
- extra cucumber and bell pepper diced small, for garnish (optional)
Instructions
- Place all the ingredients (except the garnish) in the bowl of a food processor.2 cloves garlic, 2 pounds tomatoes, 1 cup cucumber, 1 green bell pepper, ½ cup white onion, 1 piece French baguette, ¼ teaspoon ground cumin, 3 Tablespoons red wine vinegar, ¾ cup extra virgin olive oil, salt
- Process until completely smooth, scraping down the sides of the bowl with a spatula, as necessary.
- Transfer the gazpacho to a container. Cover and refrigerate the soup for at least an hour or overnight before serving.
- Serve individual portions topped with diced cucumber and bell pepper, if desired.extra cucumber and bell pepper
Notes
Success tips:
- Soak the piece of bread in a bowl of water for a few minutes until it's soft. Carefully squeeze out the excess water before proceeding with the recipe.
- While you may be eager to eat it right away, be sure to let the soup chill at least an hour or, even better, overnight.
Nutrition
Calories: 296kcal | Carbohydrates: 12g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 43mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 38.7mg | Calcium: 29mg | Iron: 0.9mg
