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Basque Gazpacho

Basque Gazpacho

© Chef Laura Bonicelli
I created this recipe after a stay in San Sebastian where every bar had a version of Gazpacho on the menu. I love it's spicy fresh quality. It's basically a salad in a cup!
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course MM-Blue, Soups and Stews, Starters
Cuisine Spanish
Servings 4
Calories 209 kcal

Ingredients
  

  • 2 pounds fresh ripe tomatoes blanched, peeled, and diced
  • 1 medium cucumber peeled and diced
  • 1/2 yellow pepper seeded and diced
  • 2 slices white bread chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic minced
  • Kosher salt and pepper to taste

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  • extra virgin olive oil
  • fresh basil leaves

Instructions
 

  • Stir all ingredients, through garlic, together in a large bowl. Transfer to a blender to blend until smooth, 30 seconds. Pulse, for a chunkier consistency.
  • Serve, chilled, in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.

Nutrition

Calories: 209kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gTrans Fat: 1gSodium: 76mgPotassium: 691mgFiber: 4gSugar: 8gVitamin A: 1973IUVitamin C: 61mgCalcium: 69mgIron: 1mg
Keyword basil, bell pepper, cucumber, tomatoes
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