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Mild and Easy Gazpacho Recipe
Mild and Easy Gazpacho Recipe: This mild and easy gazpacho recipe retains those qualities while making it more palatable and digestible.
Course
Dessert, Lunch
Cuisine
Fusion, Spanish
Keyword
gazpacho
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
portions
Calories
693
kcal
Author
Clara Gonzalez
Ingredients
4
tablespoons
olive oil
2
large red onion
minced finely
6
garlic cloves
crushed
6
cup
breadcrumbs
9
large tomato
peeled, seeded and minced finely.
4
cucumber (small)
peeled, seeded and minced finely.
1
tablespoon
rice vinegar
3
cup
white wine
chilled
6
cup
crushed ice
1
tablespoon
Salt
(or to taste)
½
teaspoon
pepper (freshly-cracked, or ground)
(or to taste)
For garnishing
½
cup
red bell pepper
minced
½
cup
cucumber
minced
¼
cup
red onion
minced
Instructions
In a 2 qt [2 lt] pot heat the oil over low heat.
Add onion and garlic and cook, stirring occasionally, until the onions turn translucent.
Add the bread crumbs and increase heat to medium-low, stirring until all the bread is coated with oil.
Add tomato and cucumber and crush over the heat with a potato masher until it turns into a coarse paste.
Remove from heat and pour into a large bowl.
Add vinegar, wine and ice. Stir until ice has dissolved. Season with salt and pepper to taste.
Serve slightly chilled and garnish with the diced vegetables.
Notes
The crushed ice makes cooling down the soup much faster, while the bread still maintain some of its texture.
Nutrition
Calories:
693
kcal
|
Carbohydrates:
98
g
|
Protein:
18
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Sodium:
1976
mg
|
Potassium:
1123
mg
|
Fiber:
10
g
|
Sugar:
18
g
|
Vitamin A:
2070
IU
|
Vitamin C:
52.1
mg
|
Calcium:
269
mg
|
Iron:
6.7
mg