Directions:
- Tear up bread and cover with cold water and allow to soak for 10 minutes.
- Put tomatoes, cucumber, bell pepper and garlic in a blender.
- Pour bread and water mixture into a strainer and press out all excess moisture.
- Add to blender and puree until smooth.
- If soup is thick add enough water to give it the required consistency.
- Pour soup through a fine sieve then season with salt, pepper and vinegar.
- Place gazpacho in refrigerator for at least one hour.
- Serve cold with garnish ingredients arranged on top.
- Drizzle with a little olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.96 Kcal (1729 kJ) | ||
| Calories from fat | 273.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.38g | 47% | |
|---|---|---|---|
| Sodium | 789.32mg | 33% | |
| Potassium | 432.54mg | 9% | |
| Total Carbs | 30.6g | 10% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 54.4mg | 91% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.6mg | 37% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 158.11 Kcal (662 kJ) | ||
| Calories from fat | 104.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 47% | |
|---|---|---|---|
| Sodium | 302.21mg | 33% | |
| Potassium | 165.6mg | 9% | |
| Total Carbs | 11.71g | 10% | |
| Sugars | 2.42g | 25% | |
| Dietary Fiber | 1.15g | 12% | |
| Protein | 2.47g | 13% | |
| Vitamin C | 20.8mg | 91% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 2.5mg | 37% | |
| Calcium | 15.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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