Andalusian Gazpacho13 Reviews
- Prep: 30 min
- Ready In: 4 hr 30 min
“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.” - by CAT609
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 140 cal
- 3.3 g
- 23.1 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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, n..." See moreot juice. And the onions should be regular, not green. Don't mean to be vindicative, just accurate..."
"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..." See more 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."
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