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Gazpacho: Sopa Fria de Tomate e Pepino

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 150
A refreshing cold tomato and cucumber soup perfect for hot days, blending fresh vegetables with a tangy vinaigrette.

Ingredients

Vegetables

  • 140 g tomato (peeled and seeded) (about 2 units)
  • 120 g cucumber (peeled and seeded) (about 1 unit)
  • 0.25 medium onion (sliced)
  • 100 g bread slices (without crust) (about 4 slices)
  • 20 mL olive oil
  • 20 mL white wine vinegar
  • 1 clove garlic
  • 120 mL tomato juice (canned)
  • 50 g green bell pepper
  • 50 g red bell pepper
  • to taste salt refined salt
  • to taste white pepper ground white pepper
  • to taste hot sauce hot sauce

Instructions 

  • Hygienize the vegetables before use.
  • Cut bread into small pieces, place in blender with tomato juice, and let it soften.
  • Chop cucumber, bell peppers, and onion; add to blender with garlic. Blend until smooth. Add vinegar and olive oil, blend again. Season with salt, white pepper, and hot sauce to taste. Chill until cold and serve.

Notes

Serve well chilled, optionally with croutons.
Calories: 150kcal
Cost: $10
Course: Appetizer
Cuisine: Portuguese
Keyword: Cucumber, Tomato