Gazpacho

Andalusian gazpacho: a cold soup of blended tomatoes, pepper and cucumber, flavoured with olive oil. Refreshing and ultra-light, it is the vitamin-packed starter for the hottest days.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 125 kcal · 2 g protein · 11 g carbohydrate · 8 g fat

Ingredients

• 800 g ripe tomatoes
• 1 cucumber
• 1 pepper
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tbsp vinegar

Method

1. Roughly chop all the vegetables.
2. Blend them with the garlic, oil and vinegar.
3. Pass through a sieve for a smooth texture (optional).
4. Chill for at least 2 hours and serve very cold.

Nutritional benefits

Raw and blended, gazpacho concentrates the vitamins and lycopene of the tomatoes for very few calories. Rich in water, fibre and antioxidants, it is the ideal slimming starter for summer, vegan and gluten-free.

Variations and substitutions

• With watermelon (sweet and savoury).
• With melon.
• Spicy (chilli).
• Topped with croutons and diced vegetables.

Storage and making ahead

Keeps for 3 days in the fridge and improves with time; serve very cold.

💡 Good to know

Choose very ripe, flavourful tomatoes: served raw, their quality makes the whole gazpacho.

Read also

Discover more vegetarian recipes · vegan recipes · slimming recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: tomatoes · cucumber · pepper · garlic · olive oil.

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