Gazpacho Spanish Iced Soup Recipe

Summary

Preparation Time45 MinDifficulty LevelMedium
Health IndexHealthyServings4
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Ripe tomatoes1 Pound (Or 455 Gram)
 Tomato juice1⁄2 Pint (Or 285 Milliliter)
 Cucumber1⁄2 Small, diced
 Olive oil4 Tablespoon
 Spring onions3
 White wine vinegar2 Tablespoon
 Black olives2 Ounce (55 Gram)
 Garlic2 Clove (10 gm)
 Parsley sprig1
 Mint sprig1
 Sea salt To Taste
 Freshly ground black pepper To Taste
 Iced water1⁄2 Pint (Or 285 Milliliter With Ice Cubes)

Nutrition Facts

Serving size

Calories 197 Calories from Fat 154

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 199.4 mg8.3%

Total Carbohydrates 10 g3.4%

Dietary Fiber 2.1 g8.4%

Sugars 5.5 g

Protein 2 g3.8%

Vitamin A 27.6% Vitamin C 48.5%

Calcium 3.6% Iron 5.7%

*Based on a 2000 Calorie diet

Directions

1. Immerse the tomatoes in boiling water for half a minute to loosen their skins, then peel and chop finely or liquidize for a few seconds, but avoid turning into a puree.
2. In a bowl mix with the tomatoes, the tomato juice, the diced cucumber, olive oil, finely chopped spring onions, the wine vinegar and the olives if liked.
3. Pulp or crush the garlic and add together with the chopped herbs and seasoning.
4. Refrigerate for at least half an hour and before serving crush or liquidize the ice-cubes and stir into the soup with the iced water.
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