Gazpacho
Take a trip to Spain in your very own kitchen! Gazpacho, a Spanish favorite, is a cooling puréed vegetable soup topped with extra virgin olive oil for a smooth finish.
- Yield
- 6 Servings
- Serving size
- 1 serving
- Rating
- 3.72 of 5 (57 ratings)
Food groups
- Grains: 1/2 ounces
- Vegetables: 1 cups
Ingredients
- For the soup:
- 3 slices bread (crusts removed and discarded)
- 1 1/4 cups cold water (divided)
- 3 medium tomatoes (ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds)
- 1 small cucumber (peeled, seeded, and roughly chopped, about 1 1/2 cup)
- 1 green pepper (seeded and roughly chopped, about 1 cup)
- 2 teaspoons minced garlic (or 4 cloves fresh garlic, finely chopped)
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon low-sodium adobo seasoning
- For the garnish:
- 1 small tomato (seeded and finely chopped, about 1 cup)
- 1/2 small red onion (finely chopped, about 1/2 cup)
- 1/2 green bell pepper (seeded and finely chopped, about 1/2 cup)
- 1 hard-cooked egg (finely chopped)
Directions
- Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
- Soak until bread is saturated, about 15 minutes.
- Squeeze water from bread, discarding soaking water.
- In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
- Blend until well combined, about 1 minute.
- With motor running, add oil in steady stream until well blended.
- Stir in vinegar, season with low-sodium adobo.
- Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
- Cover terrine; transfer to refrigerator.
- Chill at least 1 hour, or up to 48 hours.
- To serve, divide soup evenly among serving bowls.
- Garnish with tomatoes, onions, peppers, and eggs.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 168.56 |
| Total Fat | 11.03 g |
| Saturated Fat | 1.89 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 34.25 mg |
| Carbohydrates | 14.47 g |
| Dietary Fiber | 2.25 g |
| Total Sugars | 4.97 g |
| Added Sugars included | 1 g |
| Protein | 3.73 g |
| Calcium | 60 mg |
| Potassium | 347 mg |
| Sodium | 115.15 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 23 mg |
| Phosphorus | 71 mg |
| Selenium | 6 mg |
| Zinc | 1 mg |
| Vitamin A | 49 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 40 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 16 mcg |
| Folate | 47 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 35 mg |
Notes
Serving Suggestions: Serve with Spanish Garlic Shrimp, Garlic and Spanish Rice, and a glass of non-fat milk to make the meal complete.
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Source
Recipe by: The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica — GOYA Foods
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/gazpacho. Federal works are public domain in the United States.