Spanish Gazpacho Soup with Cucumber and Bell Pepper - Vegan

Dive into the refreshing tastes of summer with our Spanish Gazpacho Soup with Cucumber and Bell Pepper. This Andalusian classic is a delightful blend of ripe tomatoes, crisp cucumbers, and vibrant bell peppers, all harmoniously mixed into a chilled, creamy soup. It’s the perfect way to cool off while enjoying a burst of fresh, zesty flavors that will awaken your palate.

Imprimer la recette Pin Recipe

Temps de préparation 15

Temps total 15

Type de plat Soup

Cuisine Mediterranean

Portions servings

Calories 180 kcal

Ingrédients

4 large tomatoes, chopped

1 large green bell pepper, seeded and chopped

1 medium cucumber, peeled and chopped

1 small small red onion, chopped

2 cloves garlic, minced

3 cups cold water

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon cumin

1/2 teaspoon smoked paprika

2 cups bread crumbs

Instructions

In a large blender, combine the chopped tomatoes, green bell pepper, cucumber, red onion, and minced garlic.
Add the cold water, olive oil, red wine vinegar, salt, black pepper, cumin, and smoked paprika to the blender.
Blend the mixture until smooth, adjusting the consistency with more water if necessary.
Add the bread crumbs and blend again until fully incorporated and the soup has a creamy texture.
Taste and adjust seasoning if needed.
Chill the gazpacho in the refrigerator for at least 2 hours before serving.
Serve the gazpacho in bowls and optionally garnish with extra chopped cucumber, bell pepper, and a drizzle of olive oil.

Nutrition (per 100g)

Keyword appetizer, authentic, bell pepper, chilled soup, cold soup, cucumber, easy recipe, fresh ingredients, gazpacho, healthy, low calorie, Mediterranean, no cook, nutritious, quick meal, refreshing, Spanish cuisine, summer soup, vegan

Tried this recipe?Let us know how it was!

Spanish Gazpacho Soup with Cucumber and Bell Pepper – Vegan