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Spanish Gazpacho

Spanish Gazpacho

Servings 6-8 1x

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Gazpacho is a soup made of raw vegetables and served cold. We eat it especially during the hot summers because is so refreshing.


  • 2.2 lbs very ripe tomatoes (1 kg)
  • 1 cucumber (180 g)
  • 2 Italian green peppers (230 g)
  • 1 clove of garlic (remove the germ to improve your digestion)
  • 2 tbsp apple cider vinegar
  • 1/3 cup extra virgin olive oil (75 g)
  • 2 tsp sea salt


  1. Chop the veggies and place them with the rest of the ingredients in a blender. Blend until smooth.
  2. Chill gazpacho in the fridge for at least 1 or 2 hours, or until it’s really cold.
  3. Serve in individual bowls with some raw veggies (I added chopped tomato, green pepper and cucumber), extra virgin olive oil and black pepper on top (optional).


  • Serving Size: 1/8 of the recipe
  • Calories: 110
  • Sugar: 4.6g
  • Sodium: 476mg
  • Fat: 9.1g
  • Saturated Fat: 1.3g
  • Carbohydrates: 7.7g
  • Fiber: 2.2g
  • Protein: 1.6g