Cold Tomato Soup Gazpacho
In this Article
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.
