"This cold soup is very refreshing in hot weather. For a lower-calorie dish, the avocado can be omitted. It can be garnished with seasoned croutons."
- Serving Size: 1 (732.6 g)
- Calories 123.7
- Total Fat - 5.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 8.3 mg
- Sodium - 1818.5 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 3.2 g
- Sugars - 5.6 g
- Protein - 6.6 g
- Calcium - 55.2 mg
- Iron - 1.1 mg
- Vitamin C - 33 mg
- Thiamin - 0.2 mg
Step by Step Method
Peel the cucumber and cut it in half lengthwise. If seeds are large, scoop them out with a spoon and discard.
Coarsely chop the cucumber.
Finely chop the green pepper and onion and add the cucumber.
Peel tomatoes and cube.
Peel the half avocado and cut into cubes.
In a bowl, combine the tomato and avocado cubes with the cucumber mixture.
Add the tomato juice, oil, vinegar, crushed oregano leaves, and salt to taste.
Chill at least 2 hours or until the next day.
Ladle into bowls, adding 2 ice cubes to each.
- Seasoned croutons for garnish
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose ripe tomatoes for the best flavor.
- If you prefer a milder flavor, use less Tabasco.
Vegan Gazpacho Substitute vegetable broth for the tomato juice, and use vegan-friendly oil and vinegar. Omit the avocado and garnish with diced tomatoes and vegan croutons.
Spanish Tortilla: This traditional Spanish dish is a great accompaniment to Gazpacho I. It is made with eggs, potatoes, and onions, and is a savory option that is sure to please. The combination of the cold soup and the warm tortilla provides a delicious contrast of flavors and textures.
Patatas Bravas: Patatas Bravas is a classic Spanish tapas dish made with potatoes, tomato sauce, and a variety of spices. It provides a flavorful and hearty side dish that pairs perfectly with the Spanish Tortilla and Gazpacho I. The potatoes are fried to a golden crisp, and the spiciness of the tomato sauce is a great contrast to the mild flavors of the soup and tortilla.
Q: How should I store the gazpacho?
A: Gazpacho should be stored in an airtight container in the refrigerator for up to three days. To keep it fresh for longer, you can also freeze it for up to two months.
Q: Is gazpacho a healthy food?
A: Yes, gazpacho is a healthy food because it is low in fat and high in vitamins and minerals. It is also a great source of dietary fiber, which can help promote digestion and keep you feeling full longer.
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The origins of gazpacho soup can be traced back to the ancient Romans who used to prepare a similar dish called "moretum" with garlic, olive oil, vinegar, and salt. It was also popular in the Middle Ages, especially in Andalusia, where it was prepared with bread, garlic, oil, vinegar, and water.
In the 19th century, the Spanish writer Miguel de Cervantes wrote in his novel "Don Quixote" about a dish called "gazpacho" which was very similar in composition to the modern version. The soup also gained popularity in the United States when it was served at the wedding of the famous film star Humphrey Bogart and actress Lauren Bacall in 1945.