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Gazpacho

Kcal

350

Fat

28g

Carbs

15g

Protein

8g

Useful Information

Preparation Time –

5 mins

Cooking Time –

3 hrs

Difficulty –

Easy

Portions –

1

Ingredients

  • 1 garlic clove
  • 1 small white onion
  • 1 chilli pepper
  • 600g fresh large ripe tomatoes
  • 1 yellow pepper
  • 1 large cucumber
  • 3-5 Tbsp olive oil
  • 3 tsp white wine vinegar
  • Salt and pepper to season
  • Handful of chopped parsley
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      This Spanish soup is prepared fresh and served cold. It is a lovely light starter or a good addition to any barbeque. It is prepared only with fresh seasonal vegetables and low in calories.

      Gazpacho

      Method

      • Bring the tomatoes to a brief boil, take out of the water and peel off their skin. Cut them in quarters, keeping one tomato aside which you half and deseed, then chop into bite-size pieces.
      • Roughly chop the garlic, pepper and onion together. Roughly chop the yellow pepper and cucumber, setting aside about a quarter of the quantity.
      • Next, place the quartered tomatoes and vegetables with olive oil and vinegar, salt and pepper into a food processor. Purée it until everything is broken up. Place in the fridge for at least 2-3 hours.
      • When ready to serve, add the roughly chopped vegetables and tomato, season again, and serve with chopped parsley.

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