Gazpacho Soup Recipe (no bread)

by Kayla Magazine
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Gazpacho soup

Gazpacho soup is the best when your greenhouse is full of goodies. It’s vegan and gluten free. Besides it’s quick and easy to make in just 15 minutes or so. Gazpacho is a classic, cold Spanish soup of ripe tomatoes, cucumbers and peppers is really refreshing on a hot summer day. Although this soup has its roots in sunny Spain, you can make it at any time of the year. It is important to have ripe tomatoes. You’ll get three servings out of this soup.

I think this easy gazpacho is the most famous soup in the world. It’s from Andalusia, Spain, also popular in Portugal and Latin America. This soup is not the only one. It has at least five cousins: ajoblanco, salmorejo, pipirrana, porra antequerana, cojondongo. Gazpacho soup is made by blending raw tomatoes, cucumbers, bell peppers, garlic and herbs. It’s seasoned with salt, vinegar, olive oil, and served chilled. Gazpacho soup is usually served with diced fresh cucumbers, bell peppers, onions, avocados.

Did you know that Gazpacho soup is healthy and loaded with vitamins? It’s a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients. There aren’t many calories in it, so it’s a good choice if you want to lose some weight or like raw vegan food.

Gazpacho Soup Ingredients

This recipe offers Spanish Andalusian gazpacho flavor. For my taste, the soup is plenty creamy without bread, so I make my gazpacho soup with these ingredients:

Ripe red tomatoes: Tomatoes form the base of this raw soup. Choose any ripe, juicy, fresh tomatoes.You can find them at local farmers’ markets or in your own garden.

Bell peppers: I use green, yellow and red bell peppers just because my gazpacho soup looks nicer this way. I’d say that any color of bell pepper you have on hand is ok.

Bread: The bread makes soup really creamy and it’s great use of old bread! You can use a third or half of a French baguette-like soaked in vinager, to the blender. I like soup without bread.

Cucumbers: Dice some cucumber and reserve it for garnish. Then, peel the rest and blend it into the soup!

Salt and pepper –  It’s a must to make all the flavors pop!

Basil: Basil pairs perfect with tomatoes. Fresh herbs add so much to this recipe! Do not skip, and do not used dried herbs.

Shallot: you can use yellow, red, white onions, sweet onions, shallots, scallions, and even wild garlic. I’d say use what you have on hand.

Cold-pressed virgin olive oil: Helps to blend into a smooth, creamy soup.

You can garnish gazpacho soup with toasted pine nuts (they add nice crunch and nutty flavor!)

Gazpacho Soup Recipe (no bread)

Ingredients

6 medium-sized tomatoes

3 small cucumbers

1/2 large cucumber

1 shallot

3 cloves of garlic

1 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

fresh basil

salt

black pepper

cold-pressed olive oil

garlic bread or ciabatta for serving

gazpacho ingredients

Instructions

Fill a large pot with water and bring it to boil. Cut in the tomato peels lengthways. Do not cut deep, because the tomatoes will get mushy in the pot. When the pot boils, throw in the tomatoes. Boil them for 1-2 minutes. Fill the bowl with cold water and transfer the tomatoes. Now you will easily remove the skins. Drain and peel. Place in a blender.

tomatoes

gazpacho tomatoes

Peel the garlic, 1/2 of a large cucumber, wash 2 bell peppers and remove the seeds, wash the basil. Add everything to the blender. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Gazpacho soup tastes best when it’s cold. Put the blender jug in the fridge for two hours.

gazpacho cucumber Gazpacho blender

Before serving the soup, cut the cucumber, bell peppers, and shallot into small cubes, and pick the basil leaves from the stem. Place sliced cucumber, pepper, shallot, and basil leaves in the middle of the plate.

Proportions per serving: 1 small cucumber, a pinch of paprika and a pinch of shallot. Plus basil leaves.

Get the chilled soup out of the fridge. Mix well before serving, as the solids settle to the top. Pour the soup into a plate. It’s important that the pieces of vegetables remain in the center. Season with pepper, salt, and olive oil before serving. Serve with garlic bread, ciabatta, toast or your favorite bun. Enjoy!

gazpacho soup gacpacho soup ready

Ideas

You can serve this gazpacho recipe two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! Roasted chickpeas, beans, ham, shrimps, croutons and avocado would be delicious toppings too. If you add shrimps, pair it with a bit of horseradish. Create your own Gazpacho soup!


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Gazpacho soup

Gazpacho Soup Recipe (no bread)

Serves: 3 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

6 medium-sized tomatoes

3 small cucumbers

1/2 large cucumber

1 shallot

3 cloves of garlic

1 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

fresh basil

salt

black pepper

cold-pressed olive oil

garlic bread or ciabatta for serving

Instructions

Fill a large pot with water and bring it to boil. Cut in the tomato peels lengthways. Do not cut deep, because the tomatoes will get mushy in the pot. When the pot boils, throw in the tomatoes. Boil them for 1-2 minutes. Fill the bowl with cold water and transfer the tomatoes. Now you will easily remove the skins. Drain and peel. Place in a blender.

Peel the garlic, 1/2 of a large cucumber, wash 2 bell peppers and remove the seeds, wash the basil. Add everything to the blender. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Gazpacho soup tastes best when it's cold. Put the blender jug in the fridge for two hours.

Before serving the soup, cut the cucumber, bell peppers, and shallot into small cubes, and pick the basil leaves from the stem. Place sliced cucumber, pepper, shallot, and basil leaves in the middle of the plate.

Proportions per serving: 1 small cucumber, a pinch of paprika and a pinch of shallot. Plus basil leaves.

Get the chilled soup out of the fridge. Mix well before serving, as the solids settle to the top. Pour the soup into a plate. It's important that the pieces of vegetables remain in the center. Season with pepper, salt, and olive oil before serving. Serve with garlic bread, ciabatta, toast or your favorite bun. Enjoy!

Notes

You can serve this gazpacho recipe two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own! Roasted chickpeas, beans, ham, shrimps, croutons and avocado would be delicious toppings too. If you add shrimps, pair it with a bit of horseradish. Create your own Gazpacho soup!

Tried this recipe?
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