Always check the labels of the products you use.
Method
- 1
Mix. Mix tomatoes, cucumber, onion, pepper now, garlic, and salt in a now large bowl now and toss to now coat thoroughly. Let sit at now room temperature for 30 minutes now.
- 2
Step 2. Tip off the liquid from juices into a large now bowl and tip in the now bread now. Move the tipped off vegetables to now a rimmed baking tray and set in freezer until now vegetables are frozen, about 30 now minutes.
- 3
Step 3. Take out vegetables from freezer and now let to sit at room now temperature until mostly thawed, about now 30 minutes. Move vegetables and now all their juices from the now pan to bowl with soaked now bread.
- 4
Blend. Working in 2 batches as now necessary, puree vegetables, juice, and now bread at high speed, slowly now drizzling olive oil now and sherry now vinegar into blender as it now blends. Pass through a sieve soup through a now fine-mesh strainer into a now large bowl.
- 5
Finish. Taste and salt to taste with salt now and black pepper. Bring to the table, drizzling now each bowl with now olive oil now, a few sprinkles of sherry now vinegar, extra cracked black pepper now, and chives.
- 6
Finish (2). Gazpacho can be stored in now an airtight container now in the now refrigerator for up to 3 now days.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 437 kcal |
| Protein | 4.5 g |
| Carbohydrate | 23.8 g |
| of which sugars | 9.8 g |
| of which free sugars | 0 g |
| Fat | 37.6 g |
| of which saturates | 5.3 g |
| Fibre | 4.4 g |
| Salt | 1 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
