Cold Tomato Soup Gazpacho

By Mrunal | Updated: 06/02/2019

This fresh tomato gazpacho is raw, cold soup best used on a hot, sunny day. It’s not just refreshing, but is quick to make. You will love making this cold soup often as it gets ready in just 4 easy steps.

Serves	Preparation Time	Cooking Time
4 people	15 Minutes	6 Minutes

Ingredients

100g ripe tomatoes
½ small onion, chopped
½ small red pepper, chopped
1 clove garlic
½ slice white bread
1 tbsp (tablespoon) virgin olive oil
1½ tbsp red wine vinegar
1 tsp (teaspoon) lime juice

For the basil yoghurt

25 grams fresh basil leaves
40 ml or less than 3 tbsps olive oil
4 tbsps thick yoghurt

Method

Step 1

Blend the tomatoes, red pepper, onion, garlic and bread in the food processor until smooth.

Step 2

Mix rest of the ingredients together and stir into the gazpacho. Chill until ready to use.

Step 3

For the basil yoghurt, mix all the ingredients and chill until ready to use.

Step 4

Serve the gazpacho with a spoonful of the basil yoghurt on the top.

Nutritional Information

Serving Size 306.5 g

Calories	59	Calories from Fat	4
Total Fat	0.4 g 1%	Trans Fat	0.0 g
Sodium	172 mg 7%	Potassium	606 mg 17%
Total Carbohydrates	14.4 g 5%	Dietary Fiber	2.8 g 11%
Sugars	9.1 g	Protein	2.3 g
Vitamin A	51%	Vitamin C	177%
Calcium	4%	Iron	6%

* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.

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