Name: Cold tomato and cucumber soup, Andalusian style
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 6 large ripe tomatoes (3 inches across, 182 g each; 1,092 g), cored and cut in chunks; 1 large cucumber (8¼ inches, 280 g), peeled and cut in chunks; 1 large red bell pepper (164 g), seeded and cut in chunks; ¼ cup chopped onion (40 g); 1 tsp garlic powder; 1 tsp smoked paprika; 2 tbsp red wine vinegar (29.8 g); ½ tsp salt (3 g); ¼ tsp black pepper; 2 tbsp olive oil (27 g), blended in; 1 tbsp olive oil (13.5 g), a swirl over the bowls; 4 slices whole-wheat bread (32 g each; 128 g), served on the side

Ingredients

0 of 12

6 large ripe tomatoes (3 inches across, 182 g each; 1,092 g), cored and cut in chunks
1 large cucumber (8¼ inches, 280 g), peeled and cut in chunks
1 large red bell pepper, seeded and cut in chunks
¼ cup chopped onion
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp red wine vinegar
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, blended in
1 tbsp olive oil, a swirl over the bowls
4 slices whole-wheat bread (32 g each; 128 g), served on the side

Method

Nutrition

Estimated

Per bowl of soup (about 1¾ cups) with 1 slice of bread · serving size 1 of 4

Calories247

Total fat	12.1 g
Saturated fat	1.8 g
Sodium	455 mg
Total carbohydrate	30.2 g
Dietary fiber	7.0 g
Total sugars	11.8 g
Protein	7.5 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/gazpacho