Gazpacho- Spain

[wpseo_breadcrumb]


Gazpacho
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 300 g
  • Calories: 198
  • Fat: 14 grams
  • Saturated fat: 2 g
  • Unsaturated fat: 12 g
  • Trans fat: 0 g
  • Carbohydrates: 16 g
  • Sugar: 10 g
  • Sodium: 692 mg
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg
Recipe type: Soups with chillies
Cuisine: Spanish
Prep time: 
Total time: 
Save Print
Nothing beats Gazpacho as a light meal on a hot summers day. This spicy version of the cold Spanish soup has all the great flavour of a regular Gazpacho but given just a hint of the piquancy that only Chili can achieve. Serve with crusty white bread and a glass of white wine or a good Spanish Rioja Rosado
Ingredients
  • Tomatoes – 6 large
  • Bell Pepper – one medium
  • Red chillies – four
  • Hot sauce - one tablespoon
  • Vegetable stock – ¼ of a cup
  • Salt – one teaspoon
  • Olive oil – four tablespoons
  • Garlic – four cloves ( peeled and finely chopped)
  • Sugar – one teaspoon
  • White wine vinegar – 2 tablespoons
  • Lemon juice – one tablespoon
  • Cucumber – one medium ( peeled and sliced)
  • Stale white bread – one to two slices
Instructions
  1. Bring a large pot of water to the boi. Blanche the tomatoes into the boiling water for 20 seconds. Then immediately drop them into ice-cold water made with ice. Remove and peel off the skins and chop.
  2. Roast the skin of the pepper over an open flame ( see method ) and remove the skin, seeds and pith. Slice
  3. Add the tomatoes, bell peppers and the balance of the ingredients into a blender. Blend until smooth
  4. Place the Gazpacho in the refrigerator for a minimum of an hour.
  5. Serve
Notes
This recipe yields 4 portions

Keywords: Spicy Gazpacho