Gazpacho with crusty bread
Chilled Spanish tomato, pepper and cucumber soup. No cooking, very refreshing.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Tomatoes1.75 lb
- Cucumber1 cucumber
- Bell peppers1 bell pepper
- Garlic3 cloves
- Yellow onions2 oz
- Whole wheat bread14 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Blender or stick blenderFind one on Amazon
- Roughly chop the tomatoes, most of the cucumber, the pepper, the onion and the garlic. Keep a little cucumber back for the top.1.75 lb tomatoes1 cucumber1 bell pepper3 cloves garlic2 oz yellow onions
- Tear up one slice of bread and put it in a blender with the vegetables, 3 tablespoons of oil and a good pinch of salt. Blend until smooth. Chill in the fridge for at least 30 minutes.14 oz whole wheat bread
- Finely dice the cucumber you kept back. Serve the soup cold, topped with the cucumber, with the rest of the bread alongside.
Make it the day before. The flavors get better overnight in the fridge.
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