Gazpacho
Chilled Spanish soup of blended raw tomato, cucumber, pepper, garlic, olive oil and vinegar. Serves 4.
- Hands-on
- 15 min
- Total time
20 min, show breakdown
- Prep 15 min
- Cook 0 min
- Clean up 5 min
- Pans
- 0
- Ingredients
- 8
- Cost/serving
- $1.80
Per serving
- Calories
- 143
- Protein
- 2.3 g
- Fiber
- 3.2 g
- Net carbs
- 8.2 g
- Fat
- 11 g
High in (% Daily Value per serving): Vitamin C 73%, Vitamin K 24%, Vitamin E 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 4
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 6 medium tomatoes (738 g), very ripe
- ½ medium cucumber (150 g)
- 1 medium red bell pepper (120 g), red or green
- ¼ medium red onion (28 g)
1 clove garlic, smashed (3 g)
Same amount as: 1 tsp fresh minced garlic, ½ tsp jarred minced garlic, ⅛ tsp garlic powder.
3 tbsp olive oil (40 g)
Same amount as: 45 mL.
1½ tbsp apple cider vinegar (22 g), or sherry vinegar
Same amount as: 20 mL.
½ cup water (120 g), cold
Same amount as: 120 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Needs 2 hours in the fridge before serving. Keeps 3 days in a closed jar; stir before serving.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (306 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 143 | ||
| Total fat | 11 g | 14% | |
| Saturated fat | 1.5 g | 7% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 167 mg | 7% | |
| Total carbohydrate | 11 g | 4% | |
| Dietary fiber | 3.2 g | 11% | |
| Total sugars | 7 g | ||
| Net carbs† | 8.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.84 mg | 5% | |
| Potassium | 574 mg | 12% | |
| Vitamin A | 126 mcg | 14% | |
| Vitamin C | 65 mg | 73% | |
| Vitamin E | 2.9 mg | 20% | |
| Vitamin K | 28 mcg | 24% | |
| Thiamin (B1) | 0.1 mg | 8% | |
| Riboflavin (B2) | 0.08 mg | 6% | |
| Niacin (B3) | 1.4 mg | 9% | |
| Vitamin B6 | 0.27 mg | 16% | |
| Folate | 45 mcg | 11% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 30 mg | 7% | |
| Zinc | 0.49 mg | 4% | |
| Selenium | 0.29 mcg | 1% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Core the tomatoes and cut into quarters. Peel the cucumber and cut into chunks. Seed the pepper and cut into chunks. Peel the onion and garlic.
Put the vegetables, vinegar, water and salt in the blender. Blend on high 1 minute.
Done looks like: Smooth and pink-red, no big pieces of skin. With the blender running, pour in the oil slowly.
Done looks like: Turns creamy and a shade paler as the oil mixes in. Taste. Add salt, pepper or a few drops of vinegar until it tastes bright.
Chill at least 2 hours. Serve cold, with a drizzle of oil and diced cucumber on top if you like.
Done looks like: Cold to the touch through the jar.
Equipment
Blender $30–100
What to look for
- Handles frozen fruit without stalling
- Jar that is easy to take apart and rinse
Skip: Expensive high-speed blenders unless you blend every day. A personal blender works for one serving.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Tastes flat and watery | Pale, out-of-season tomatoes, or not enough salt and vinegar. | Use the ripest tomatoes you can find (summer, or vine tomatoes), and season boldly: it dulls when cold. |
| Sharp, raw garlic bite | Garlic gets stronger as it sits. | Use one small clove. You can always blend in more. |
| Separates in the fridge | Oil added too fast, or normal settling. | Stir or give it a few seconds in the blender before serving. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.