Cold Tomato Soup Gazpacho
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|
- 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
Blend the tomatoes, red pepper, onion, garlic and bread in the food processor until smooth.
Mix rest of the ingredients together and stir into the gazpacho. Chill until ready to use.
For the basil yoghurt, mix all the ingredients and chill until ready to use.
Serve the gazpacho with a spoonful of the basil yoghurt on the top.
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%|
* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.