Andalusian Gazpacho

13
CAT609 0

"This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months."

Ingredients 4 h 30 m {{adjustedServings}} servings 140 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
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Reviews 13

  1. 14 Ratings

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mathildilla
10/29/2007

No matter how good this soup is, it is NOT Andalusian Gazpacho. I should know, I am a Spaniard. No cumin, no beans, no celery, no basil, no oregano and no parsley. The tomatoes are real, fresh ones, not juice. And the onions should be regular, not green. Don't mean to be vindicative, just accurate...

VICENÇ
8/4/2003

A review from Spain. This is a recipe for a delicious vegetable cold soup, I made it yesterday. But it's not a Andalusian Gazpacho, sorry, it's just inspired. In the Gazpacho there's not: celery, navi beans, canned tomato juice (only fresh tomatoes), cumin, parsley, basil or oregano. You can add those ingredients for a very good, but all different, could soup.

AUNT BRENDA
10/31/2003

If you have leftover cucumbers and it's hot outside. Make yourself some of this cold soup. Made it the night before and when I came home from work it was ready to eat. Plus you can freeze it! Makes 10 servings. Was very good. I added some red hot to mine.