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Soup · Spanish

Cold Andalusian Tomato Soup (Gazpacho)

20 min Serves 4 ~189 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 1000 g ripe tomatoes
  • 1 cucumber, peeled
  • 1 green pepper
  • 1 garlic cloves
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil

Nutrition (per serving)

Calories
189 kcal
Protein
3.2 g
Carbohydrate
10.7 g
of which sugars
8.8 g
Fat
14.1 g
of which saturates
2.2 g
Fibre
4.2 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Roughly chop the tomatoes, cucumber and green pepper.

  2. 2

    Blitz everything with the garlic, vinegar and olive oil in a blender until completely smooth.

  3. 3

    Season well, then pass through a sieve for an extra-smooth texture if you like.

  4. 4

    Chill for at least 1 hour before serving very cold, with a drizzle of extra olive oil.

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