Soak the bread in water then place in the processor with the chopped vegetables, Spanish extra virgin olive oil, vinegar, salt and water. The amount of water will determine how thick the gazpacho will be. Blend until smooth. Chill for two hours.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Gazpacho. Photo by: Toya Legido/©ICEX.


Serve the gazpacho in individual bowls, and offer the different garnishes separately.

Nutritional Facts

Energy (kcal): 259
Energy (kJ): 1,084
Protein (g): 8.1
Fat (g): 11.8
Carbohydrates (g): 32.2
Vitamin C(mg): 140.1
Iron (mg): 3
Vitamin A (µg): 140.1


Information provided by: The Spanish Nutrition Foundation (FEN)