Healthy Spanish Gazpacho Soup Recipe Is a Refreshing Lunch or Dinner (8 Ingredients) High Fiber Recipes High Protein Recipes Spanish Recipes Soups Vegetarian Lunch Vegan Farm to Table Recipe

This delicious summer soup is so easy to make and tastes incredible! Gazpacho is traditionally made from puréed tomatoes, cucumber and olive oil. The tomato soup recipe originates from Spain, and is so fresh and satisfying,

This high-protein and high-fiber blender Spanish gazpacho soup recipe is one of my family's favorites. Plus, check out the health benefits of fiber and the health benefits of protein. Fresh ingredients are blended together in a blender to create a bowl of soup that tastes like summer. Really. The soup is thickened with French bread.

is your fresh, wholesome shopping list for this cold soup recipe: ripe tomatoes (read about the health benefits of tomato), a green Anaheim pepper, an English cucumber, onion, garlic, sherry vinegar, olive oil (regular or flavored olive oil) and French bread.

Serve this cold gazpacho soup for lunch or dinner. For dinner, add a loaf of hot, crusty bread and a fresh garden salad on the side. Who doesn't love soup and salad together? Not traditional, but I like to garnish the soup with roughly chopped cucumbers, tomatoes or chunks of avocado for a twist.

Cuisine: American
Prep Time: 20 minutes 
Cook Time: 0 minutes
Chill Time: 6 hours
Total Time: 20 minutes plus chill time
Servings: 4

Ingredients

• 2 pounds ripe red tomatoes, cored and roughly cut into chunks
• 1 Anaheim pepper, cored, seeded and roughly sliced into chunks (or another long green pepper)
• 1 English cucumber, peeled, roughly cut into chunks, plus more for serving
• 1 small white onion, peeled and roughly chopped
• 1 clove garlic
• 1 - 2 teaspoons sherry vinegar, or to taste
• 1/8 - 1/4 cup olive oil, plus more for drizzling (divided)
• 1 cup French bread cubes, no crust

Here's how to make it:

1. Soak the bread in half of the olive oil until moist. In a blender or food processor, combine tomatoes, pepper, cucumber, onion and garlic. If necessary, work in batches. Blitz at high speed until smooth, at least 2 to 3 minutes. (For the best results, use homemade French bread.)
2. Add the vinegar and 2 teaspoons salt with the motor running. Add the bread. Slowly drizzle in the remaining olive oil. The mixture will become smooth and emulsified.  
3. Transfer to a large glass container, cover and chill until very cold, at least 6 to 8 hours, or overnight.
4. Before serving, adjust the seasonings with salt, pepper and a splash of vinegar. If the soup is too thick, stir in a few tablespoons of ice water. Serve in chilled glasses or a bowl with a few drops of olive oil to garnish. (If you don't have sherry vinegar, try red wine vinegar, apple cider vinegar or your favorite variety.) Store the soup in an airtight container in the fridge.

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