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RECIPE
18 INGREDIENTS 8 STEPS 2hr 20min

Classic Gazpacho

4.5
2 Ratings
When it’s getting too hot to eat and you’re losing your appetite, Gazpacho is the perfect summer dish you need! Not only because this classic cold soup is refreshing and delicious, but also because tomatoes are in season. With the all-raw preparation of this dish, seasonal produce really makes a difference in flavor. If cold soup is still a strange concept to you, give this recipe a try and it will open you up to a new category of soups.
Classic Gazpacho Recipe | SideChef
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When it’s getting too hot to eat and you’re losing your appetite, Gazpacho is the perfect summer dish you need! Not only because this classic cold soup is refreshing and delicious, but also because tomatoes are in season. With the all-raw preparation of this dish, seasonal produce really makes a difference in flavor. If cold soup is still a strange concept to you, give this recipe a try and it will open you up to a new category of soups.
Hi! I'm Jonny at SideChef. Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
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Hi! I'm Jonny at SideChef. Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!
https://www.sidechef.com
2hr 20min
Total Time
20min
Active Time
$3.15
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Soup

2.2 lb
1
Persian Cucumber
2 cloves
1 slice
Thick Sourdough Bread
1/2 cup
Extra-Virgin Olive Oil
1 Tbsp
Sherry Vinegar
or Red Wine Vinegar
1 pinch
1 pinch
Ground Cumin
as needed
Water

Toppings

to taste
Croutons
(optional)
to taste
Cucumbers , finely diced
(optional)
to taste
Assorted Color Bell Peppers , finely diced
(optional)
to taste
Fresh Basil , finely chopped
(optional)
to taste
Extra-Virgin Olive Oil
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
224
FAT
18.6 g
PROTEIN
2.6 g
CARBS
14.8 g

Cooking Instructions

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Step 1
Quarter and deseed the Tomatoes (2.2 lb) .
Step 2
Peel and deseed the Persian Cucumber (1) .
Step 3
Peel and grate the Garlic (2 cloves) .
Step 4
Roughly chop the Green Bell Pepper (1/2) , Red Bell Pepper (1/2) , and White Onion (1/4) .
Step 5
Cut the crust off the Sourdough Bread (1 slice) and roughly chop the bread.
Step 6
Add all ingredients along with Extra-Virgin Olive Oil (1/2 cup) , Sherry Vinegar (1 Tbsp) , Salt (1 pinch) , Ground Black Pepper (1 pinch) , Ground Cumin (1 pinch) , and Water (as needed) into the blender. Turn the blender to high speed, blend until smooth and there are no chunks. The blade will create heat and increase the temperature of the soup, so do not over blend.
Step 7
Put the mixture along with the serving bowl into the fridge for 2 hours, or until the soup and bowl become super chilled.
Step 8
To serve, pour the soup into the chilled serving bowl and garnish with toppings of choice such as Cucumbers (to taste) , Assorted Color Bell Peppers (to taste) , Extra-Virgin Olive Oil (to taste) , and Croutons (to taste) . To finish, drizzle with Fresh Basil (to taste) .

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Nutrition Per Serving
Calories
224
% Daily Value*
Fat
18.6 g
24%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
14.8 g
5%
Fiber
1.9 g
7%
Sugars
6.2 g
--
Protein
2.6 g
5%
Sodium
65.5 mg
3%
Vitamin D
--
--
Calcium
33.4 mg
3%
Iron
1.6 mg
9%
Potassium
407.9 mg
9%
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