In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth.
Provided by Nif_H
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge.
- Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree.
- Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.
Nutrition Facts : Calories 116.5, Fat 4.1, SaturatedFat 0.6, Sodium 396.3, Carbohydrate 19.2, Fiber 2.5, Sugar 8.7, Protein 3.1
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