Andalusian-Style Gazpacho

Andalusian-Style Gazpacho
Photo: John Kernick
Makes 6 servings (serving size: about 1/2 cup)


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6 (3/4-inch thick) baguette slices
1 teaspoon olive oil
1 garlic clove
1/4 cup water
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup diced baguette
1 pound heirloom tomatoes
3/4 cup peeled, diced cucumber
3 tablespoons diced yellow bell pepper
3 tablespoons diced red onion
1 garlic clove
3 teaspoons olive oil
1/2 lemon
Peeled and diced cucumber
Diced yellow bell pepper
Diced red onion
Chopped Italian parsley


Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.

Created date

May 2011

Nutritional Information

Calories 102
Fat 4 g
Satfat 0.0 g
Monofat 2 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 17 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 222 mg
Calcium 92 mg