andalusian-gazpacho

Andalusian Gazpacho

14 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    4 h 30 m
Recipe by  CAT609

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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 (14)

Rate This Recipe
mathildilla
44

mathildilla

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
40

VICENÇ

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
19

AUNT BRENDA

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 23.1 g
  • 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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