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Gazpacho Soup
This Gazpacho Soup is served cold and so fresh and rich with flavors of tomato while accompanied by cucumber, pepper, onion, and garlic. The spices of cumin and coriander top it off.
Course
Soup
Cuisine
Spanish
Keyword
cucumbers, tomatoes
Prep Time
10
minutes
minutes
Chilling Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
people
Calories
161
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$6.80
Equipment
cutting board
chef's knife
blender OR food processor OR immersion blender
large mixing bowl
Measuring cups
Measuring spoons
Ingredients
2 ½
lbs
of fresh ripe tomatoes
chopped
½
large English cucumber
chopped
½
sweet yellow onion
chopped
1
large red bell pepper
seeded, stemmed, chopped
1
clove
of garlic
smashed
¼
cup
extra virgin olive oil
2
Tablespoons
white wine vinegar
¾
cup
potato flakes
½
teaspoon
dried oregano
½
teaspoon
ground cumin
½
teaspoon
ground coriander
⅛
teaspoon
cayenne pepper
Salt to taste
about a ¼-½ teaspoon
US Customary
-
Metric
Instructions
BLEND:
First, put the tomatoes, cucumber, onion, red pepper, garlic, olive oil, and vinegar in a food processor, blender, or large bowl.
Blend, process, or use an immersion blender and blend or process until smooth.
Add the potato flakes, oregano, cumin, coriander, cayenne pepper, and salt and blend for an additional 30-60 seconds.
CHILL:
Place in a large bowl and chill in the refrigerator for 60 minutes.
SERVE:
Serve and enjoy!
Notes
The potato flakes make the soup thicker and add a subtle sweet flavor. Instead of potato flakes, you can use potato flour instead.
You can strain the finished soup if you want a soup that is less thick but not straining, giving the soup more texture and substance.
Nutrition
Serving:
1.25
cup
|
Calories:
161
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
22
mg
|
Potassium:
654
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
2245
IU
|
Vitamin C:
60
mg
|
Calcium:
39
mg
|
Iron:
1
mg