
A chilled Spanish tomato soup blended with fresh vegetables, olive oil, and vinegar.
195 gTomatoes
70 gCucumber
40 gBell Pepper
14 gOnion
1.5 gGarlic
Roughly chop the tomatoes, cucumber, bell pepper, onion, and garlic. Reserve a small amount of the vegetables for garnish and finely chop them.
Add the chopped vegetables, bread, olive oil, vinegar, and salt to a blender. Blend until completely smooth and chilled. If you want a finer texture, pass the soup through a fine sieve.
Serve the gazpacho cold, topped with the finely chopped vegetables and a light drizzle of olive oil.
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25 gCiabatta
Optional
1 tbspOlive oil
1 tspRed wine vinegar
2 gSalt