LunchMedium

Gazpacho

Name: Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3 slices bread; 1 1/4 cups cold water; 3 medium tomatoes; 1 small cucumber; 1 green pepper; 2 teaspoons minced garlic; 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon low-sodium adobo seasoning; 1 small tomato; 1/2 small red onion; 1/2 green bell pepper; 1 hard-cooked egg

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.

25 min6 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving

169

Calories

Protein

15g

Carbs

11g

Fat

Fiber

Sugar

115mg

Sodium

Saturated Fat 2 g · Cholesterol 34 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

bread
3 slices · crusts removed and discarded
cold water
1 1/4 cups · divided
tomatoes
3 medium · ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds
cucumber
1 small · peeled, seeded, and roughly chopped, about 1 1/2 cup
green pepper
1 · seeded and roughly chopped, about 1 cup
minced garlic
2 teaspoons · or 4 cloves fresh garlic, finely chopped
extra virgin olive oil
1/4 cup
red wine vinegar
1 tablespoon
low-sodium adobo seasoning
1/4 teaspoon
tomato
1 small · seeded and finely chopped, about 1 cup
red onion
1/2 small · finely chopped, about 1/2 cup
green bell pepper
1/2 · seeded and finely chopped, about 1/2 cup
hard-cooked egg
1 · finely chopped

Instructions

1
Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
2
Soak until bread is saturated, about 15 minutes.
3
Squeeze water from bread, discarding soaking water.
4
In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
5
Blend until well combined, about 1 minute.
6
With motor running, add oil in steady stream until well blended.
7
Stir in vinegar, season with low-sodium adobo.
8
Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
9
Cover terrine; transfer to refrigerator.
10
Chill at least 1 hour, or up to 48 hours.
11
To serve, divide soup evenly among serving bowls.
12
Garnish with tomatoes, onions, peppers, and eggs.

Source: USDA MyPlate Kitchen · 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

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