Gazpacho Soup Appetizer

Votes: 7

Time: 2 hours 45 minutes (including cooling time)
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 181, total fat 14 G., saturated fats 2 G., proteins 2 G., carbohydrates 14 G., fiber 4 G., cholesterol 0 mg, sodium 511 mg, sugar 8 G.

The perfect summer soup that will refresh you from the inside out. Plus, you won't have to stand over the stove in hot weather. Blend peeled and seeded tomatoes in a blender along with cucumbers, bell peppers, jalapeños, and garlic, adding spices. This delicious soup is ready without any fuss. It's quite light and yet filling. Lime juice, Worcestershire sauce, and balsamic vinegar give it an incomparable flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg tomatoes on the vine
Tomato juice
1 cup cucumbers, peeled, seeded and chopped
0.5 cup chopped red bell pepper
0.5 cup chopped red onion
1 small jalapeño, seeded and finely chopped
1 medium clove garlic, minced
1/4 cup olive oil
Juice of 1 lime
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
0.5 tsp roasted and ground cumin
1 teaspoon coarse salt
1/4 tsp ground black pepper
2 tablespoons fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, sweet pepper, cucumbers, jalapeno pepper, tomato juice, lime juice, balsamic vinegar, Worcestershire sauce, cumin, basil, tomato soup

Cooking the dish according to the recipe:

Fill a 6-quart saucepan halfway with water, place over high heat and bring to a boil.
Make an X-shaped cut on the bottom of each tomato. Drop the tomatoes into boiling water for 15 seconds, then transfer to ice water and cool until handleable, about 1 minute. Remove from the water and pat dry.

Peel, core, and seed the tomatoes. While seeding, place the pulp and seeds in a fine-mesh sieve set over a bowl to collect the juice. Squeeze out as much juice as possible, then add enough store-bought tomato juice to make a total of 1 tablespoon.
Place the tomatoes and juice in a large bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt, and pepper and toss to combine.
Pour 1.5 cups of the mixture into a blender and blend for 15-20 seconds on high speed. Pour the pureed mixture back into the bowl and blend. Cover and refrigerate for 2 hours or overnight. Serve sprinkled with thinly sliced basil.

Categories:

recipe / Vegetarian dishes / Summer dishes / Calorie content of prepared meals / Appetizers / Vegetable appetizers / Soups / Cold soups / Creamy soups / Vegetable soups / Spanish cuisine / Alton Brown