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Light summer gazpacho Soup from Spain

Light Summer Gazpacho from Spain

This light summer soup is sure to win you over! I came across the recipe on a TV cooking show and tweaked it a little to suit my own taste and what I had on hand. I really believe any dish should be made the way you like it, rather than following the recipe to the letter — maybe that's not always right, but it works for me. Gazpacho hails from Spain, but it's caught on everywhere, especially in the summer heat. I make mine with tomato juice for simplicity, though you can also use fresh tomatoes — just be sure they're very ripe. Here's the recipe with step-by-step photos.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Bell pepper

300

Tomatoes

500

Cucumbers

300

Onion

150

Olive oil

100

Garlic

Lemon juice (or wine vinegar)

Salt

Ground black pepper

Ice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 54 % 7 g

Carbohydrates 38 % 5 g

90 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

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First, peel the tomatoes: pour boiling water over them, then plunge them into ice water. If they have large seeds, remove those too. Peel the cucumbers and cut out any big seeds, and core the bell pepper. Chop everything into small pieces. Chop the onion and garlic as well. Blend the prepared vegetables in a blender, then add the juice of half a lemon (or a splash of wine vinegar). Pour in the olive oil, season with salt and pepper, and blend once more. If you're serving it right away, drop in a few ice cubes; if you're making it ahead, chill it in the refrigerator.