Soups & creams
Traditional Spanish gazpacho with vegetables and bread
Cold tomato gazpacho with cucumber, green pepper and bread: grouped quantities, garnish included, full chilling time and USDA-based estimated nutrition.
- Total time
- 145 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Spanish
Ingredients
Vegetables
Base and seasoning
Method
Wash, check and weigh the vegetables
Wash hands and prepare clean board, knife, bowl, scales and blender, separate from tools used for raw meat or egg. Wash tomatoes, cucumber and pepper under running water without soap; scrub the cucumber and dry with a clean cloth before cutting. Discard rotten produce. Remove stems and ends, and remove pepper stem and seeds. Then weigh 800 g tomatoes, 150 g cucumber with skin, 100 g pepper, 40 g peeled onion and 4 g peeled garlic. This recipe is eaten raw; washing does not sterilize.
Soak the bread and reserve the garnish
Tear the 40 g ready-baked bread into a bowl and pour over the 120 g cold water. Soften for 10 minutes, keeping all the water. Meanwhile, finely dice and reserve 40 g tomato, 20 g cucumber and 20 g pepper in a covered container for serving. Refrigerate this garnish at 4 °C or below. Chop the remaining 760 g tomato, 130 g cucumber and 80 g pepper for the blender, along with onion and garlic. Soaking overlaps chopping and is not added again to the total.
Blend the base without straining
Put the base's 760 g tomato, 130 g cucumber and 80 g pepper, the 40 g onion, 4 g garlic and all the bread with its soaking water into the blender. Add the 20 g vinegar and 4 g salt. Close the lid and blend for about 2 minutes or until no large pieces remain; respect the appliance's maximum capacity and work in batches if needed. Stop and unplug before scraping down with a spatula. Do not remove tomato skins or seeds or strain afterwards; this formula retains them.
Emulsify with the measured oil
Add the 40 g olive oil to the blended base and blend for about 1 minute more until uniform and slightly creamy. Follow the appliance instructions; if adding oil while running is not allowed, stop, add, close and blend again. Add no oil, water, ice or bread beyond the quantities. This proposal keeps the measured texture and seasoning; later changes must be recorded and nutrition recalculated.
Chill immediately, keeping garnish separate
Transfer all the gazpacho to clean shallow containers, cover and immediately refrigerate at 4 °C or below. Allow 120 minutes as a reference until the entire mixture is cold; extend if needed and add that time to the total. Keep the garnish covered and refrigerated too. Vinegar does not replace refrigeration or make badly stored soup safe. Do not leave the soup on the counter first to cool.
Stir and portion without extra ingredients
Take the gazpacho out only for serving and stir with a clean spoon to recombine any separated layers. Divide all the soup equally among 4 bowls. Divide the measured garnish into 4 portions, each with 10 g tomato, 5 g cucumber and 5 g pepper, and place on top. Add no extra oil drizzle, bread, egg or herbs; they are outside this formula. Keep portions not eaten immediately refrigerated.
Serve cold and store the remainder
Serve one of the 4 portions per person. The complete proposal takes 145 minutes: 25 preparation, including the 10-minute bread soak while vegetables are chopped, plus 120 chilling; there is no cooking. Ingredients total 1418 g raw, not a measured finished weight; yield and times await kitchen trials. As an untested household quality proposal, preferably eat the same day or within 24 hours, always covered at 4 °C or below, without returning plate leftovers to the storage container.
The step photos are illustrative.
Notes
Nutrition facts
One quarter of the measured soup and garnish; finished weight unconfirmed
- Protein
- 3.3 g
- Carbohydrates
- 16.5 g
- Fat
- 10.8 g
- Saturated fat
- 1.5 g
- Fiber
- 3.5 g
- Sugars
- 7.5 g
- Sodium
- 451 mg
Formulation estimate, not a laboratory analysis or kitchen result. Ten exact USDA SR Legacy foods with all eight nutrients present, no missing values replaced with zero. Includes cucumber skin, all bread, tomato skins and seeds and all seasoning; brands, leftovers and yield change the values. The 1418 g is an ingredient sum, not a measured finished weight.
Reference source: USDA FoodData Central — SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Cold gazpacho made from raw tomatoes and vegetables, soaked bread, olive oil and red wine vinegar, without cooking or straining. The proposal makes 4 portions with garnish taken from the measured vegetables and takes 145 minutes including 120 chilling; quantities, yield and times await kitchen trials.
Frequently asked questions
Do I need to strain it or peel all the vegetables?
This formula keeps tomato skins and seeds and washed cucumber skin. Blend thoroughly without straining, so the estimate counts all weighed edible ingredients. Removing solids changes yield and nutrition and must be recorded without assuming a specific loss.
Are garnish and oil counted separately?
No. Reserve 40 g tomato, 20 g cucumber and 20 g pepper from the total quantities and divide among 4 portions. The 40 g oil goes into the soup, with no extra drizzle. Bread soaks in the 120 g water, which is also retained.
How long does it take, and how long can it be chilled?
The proposal takes 145 minutes, 25 preparation and 120 chilling; extend if still not cold. There is no cooking or confirmed kitchen trial. Refrigerate immediately at 4 °C or below and, as an unverified household quality proposal, eat the same day or within 24 hours. Vinegar does not replace the cold chain.
