Need a dairy free and vegetarian soup? Gazpacho could be a spectacular recipe to try. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 20g of fat, and a total of 359 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. A mixture of onion, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours and 35 minutes.
Instructions
1
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.
Ingredients you will need
Bread
Water
2
Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture.
Ingredients you will need
Bell Pepper
Cucumber
Tomato
Garlic
Bread
Onion
Equipment you will use
Food Processor
Blender
3
Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving.
Ingredients you will need
Salt And Pepper
Tomato Juice
Lemon Juice
Vegetable
Soup
Paprika
Parsley
Vinegar
Pepper
Sugar
Salt
Cooking Oil
Equipment you will use
Bowl
4
Serve in chilled bowls or tureen and top with desired garnishes.