Gazpacho Andaluz
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 75 min · vegetarian, vegan, dairy-free, low-carb
187 cal
4g protein
18g carbs
11g fat
per serving · estimated
Ingredients
- 1 lb ripe tomatoes
- 1 cucumber
- 1 green bell pepper
- 1 garlic clove
- 2 oz (about 1 thick slice) stale bread
- 1/4 cup extra virgin olive oil
- 1 tbsp sherry vinegar
- 1/2 tsp fine salt
Method (tap to check — screen stays awake)
- Roughly chop the tomatoes, cucumber, and pepper, reserving a little for garnish.
- Soak the bread in water for 2 minutes, then squeeze out excess.
- Blend the vegetables, garlic, bread, vinegar, and salt until smooth.
- With the blender running, pour in the olive oil to emulsify.
- Pass through a sieve for a silky texture and chill at least 1 hour.
- Serve cold topped with the reserved diced vegetables and a drizzle of oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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