Optional: Bring a pot of water to the boil. Using a knife make an X on each tomato and place them all in the boiling water until you see their skin starts coming off. Take out the tomatoes and let them cool down (you can place them in ice cold water). Once they are cooled down, remove the skin and dice them. If you want to keep the tomato skin on, then start from step 2.
Cut the vegetables and bread into chunks and place them in a blender. Process all the ingredients until smooth (about 1- 1½ minutes). Taste and add more salt/vinegar/olive oil, if needed.
Serve chilled in a glass or a bowl with a drizzle of olive oil and finely chopped veggies (optional).
Use any ripe tomatoes as long as they are large. Any small tomatoes (such as cherry tomatoes) would be difficult to peel and you would end up with more waste than the usable parts.
I used garden cucumber but you can also use English cucumber.
Bread – I used Spanish bread but you can use French baguette instead.
If you don’t have extra virgin olive oil, use normal olive oil. Do not substitute with sunflower or vegetable oil.
The overall preparation time does not include the chilling time. If in a hurry, you can add large ice cubes to the soup just before serving. Just bear in mind that they will dilute the soup (hence its taste) if not eaten right away. If you prefer chilling in the fridge then count with at least 1 hour. You can also prepare it ahead and chill in the fridge overnight.
Keyword: Cold Soups, Gazpacho, Spanish Recipes
Tomato Gazpacho Soup
Amount Per Serving
Calories 136Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 2240IU45%
Vitamin C 62.8mg76%
* Percent Daily Values are based on a 2000 calorie diet.
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