Spanish Gazpacho {Cold Summer Soup}

Spanish Gazpacho {cold summer soup} - www.notenoughcinnamon.com

To continue this Basque/Spanish week on Not Enough Cinnamon, I wanted to share with you a traditional and famous Spanish recipe: gazpacho. This soup just screams summer! It’s made with loads of veggies – tomatoes, bell peppers, cucumber, garlic, red onion – and is supposed to be eaten very cold, just out of the fridge. I love this soup, it’s very refreshing and healthy.
You might notice that this gazpacho is not a red as others you might have seen before. It’s because I added basil leaves directly in the blender for a stronger flavor, and did not use them simply as a topping. Also, if you’re gluten free or watching your carbs, you can leave out the bread. Enjoy!

Spanish Gazpacho {Cold Summer Soup} - www.notenoughcinnamon.com 

Spanish Gazpacho


Course Appetizer, Soup
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6
Calories 178 kcal

Ingredients

  • 9 ripe tomatoes roughly chopped
  • 1 green bell pepper roughly chopped
  • 1 red bell pepper roughly chopped
  • 1 continental cucumber roughly chopped
  • 6 large basil leaves
  • 1 small red onion peeled and roughly chopped
  • 2 garlic cloves peeled
  • 1 slice of bread roughly chopped (leave out for gluten free)
  • 4 tbsp olive oil
  • 2 tbsp sherry vinegar
  • salt to taste

To serve (optional)

  • 1/2 bell pepper red or green, chopped
  • 1/2 cucumber chopped

Instructions

  1. Combine tomato, bell pepper, cucumber, basil, onion and garlic in your blender. Blend until smooth. Add bread and blend again. Add olive oil, sherry vinegar and season with salt and pepper. Blend to combine.
  2. Transfer gazpacho into individual containers and refrigerate for at least two hours (overnight is even better).
  3. Serve gazpacho very cold, topped with bell pepper and cucumber bites.

Recipe Notes

You can use balsamic vinegar or cider vinegar instead of sherry vinegar.

If you want your soup to be bright red, do not add basil in the blender. Chop it and add it at the end.

Nutrition Facts
Spanish Gazpacho
Amount Per Serving (1 glass (1/6th))
Calories 178 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 68mg 3%
Potassium 677mg 19%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 8g
Protein 4g 8%
Vitamin A 52.3%
Vitamin C 101%
Calcium 4.2%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Appetizers Dairy Free Gluten free Low carb Paleo Paleo/Primal Primal Recipes Soups & Stews Summer Recipes Under 300 cal Vegan Vegetarian
4 Comments
  1. I remember when you made this for us that night in Paris. Was the first time I had tried Gazpacho and your recipe was so delicious! I’m going to try and recreate it.

  2. Love Gazpacho…..I remember the first time I ate it….a friend gave me the recipe…..and as I was putting the pot on the stove she said….you do you you are supposed to eat that cold don’t you…….uuuummmm no I didn’t….lol

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