Gazpacho Recipe

cold, refreshing soup for the summer

An enticing bowl of cooling gazpacho in a blended, flame-red color with diced cherry tomatoes and cucumbers as a garnish on top
Goal shape
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 245
Protein 13 g
Fat 14 g
CARBOHYDRATES 11 g
Ingredients …

2 Persons

You will need

4 slices
330 g cherry tomatoes
80 g red bell pepper (capsicum)
130 g cucumber
0.25 white onion
0.5 clove garlic
200 ml cold water
1 tsp white wine vinegar
1 tbsp olive oil
salt and pepper as desired

Gazpacho Recipe

cold, refreshing soup for the summer

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
As the temperatures rise, we start to crave refreshing, cooling meals. High time for a delicious bowl of gazpacho that brings the vacation feelings to your kitchen table. Aromatic vegetables and a hearty slice of vegan protein bread to go with it? That’s all you need to be happy, isn’t it? Serve this gazpacho as a starter for the family, or enjoy the whole thing as a light lunch. Our gazpacho with protein bread is light on the digestion and gives you an extra kick of nutrients from its quality seeds and ingredients.

Preparation

  • Bake the Vegan Protein Bread according to the package directions.
  • Cut the tomato, bell pepper, cucumber, onion and garlic into large pieces.
  • Put the vegetables, water, white wine vinegar, olive oil, salt, and pepper into a blender. Blend to reach your desired level of smoothness.
  • If you want a very smooth gazpacho, run it through a sieve.
  • Chill the gazpacho before serving. Pour into a glass or bowl. If desired, garnish with pepper and diced vegetables.
  • Toast the vegan protein bread, tear into small pieces and use as croutons.
  • Enjoy!
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