1/1 Photo of Real Spanish Gazpacho
The gazpacho is a recipe specially cooked in Andalusia, the south of Spain,and that's where I come from! Reviewing recipes in this page I have found gazpacho recipes that have nothing to do with what is made in Spain, so I've decided to share with all of you the real recipe of this delicious cold vegetable summer soup, which can be served as a beverage, as a side dish or even as a main one. I hope you all enjoy it!.
My Private Note
Units: US | Metric
- 4 -5 large mature and juicy tomatoes
- 1 cucumber
- 1 italian pepper (red is preferred as it gives a more vivid colour to the gazpacho)
- 1 garlic, glove
- 1 loaf white bread
- 3 -4 tablespoons olive oil (to taste)
- 1 -2 tablespoon wine vinegar (sherry vinegar is preferred)
- salt and pepper
- 1The first thing to do (after washing your hands lol) is to peel and deseed the tomatoes, garlic, pepper and cucumber.
- 2Wet the bread with some water and put all the ingredients in a food processor. And that's it!
- 3You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
- 4Refrigerate and serve cold (you can add ice instead of water).
- 5This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.
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Nutritional Facts for Real Spanish Gazpacho
Serving Size: 1 (609 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 651.2
- Calories from Fat 177
- Total Fat 19.6 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 1152.8 mg
- Total Carbohydrate 104.1 g
- Dietary Fiber 7.8 g
- Sugars 15.4 g
- Protein 16.7 g
The following items or measurements are not included: