Gazpacho with Tomatoes, Peppers and Cucumbers

Hola! Do we fill up on vegetables?
With this heat, vegetables reign supreme on our tables, to refresh our palate and fill our stomachs without overdoing the calories.
So I would like to prepare gazpacho with you, the classic Spanish cold vegetable soup, but which has now become a "home dish" with us too. There are countless variations, but today we will make the classic gazpacho with tomatoes, peppers and cucumbers.

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Identity Card of the Recipe

• 63 KCal Calories per serving

• Ingrediants

  For the gazpacho

  • 1 pinch of salt
  • 500 g of coppery tomatoes
  • 200 g of peppers
  • 1 pinch of pepper
  • 100 g (fat-free) of stale bread
  • 2 tablespoons of extra virgin olive oil
  • A few mint leaves
  • A few ice cubes
  • 200 g of cucumbers
  • A few basil leaves
  • 1 glass of water
  • 30 ml of vinegar

  To serve

  • 1 tablespoon of extra virgin olive oil
  • About 100 g, diced, of peppers
  • About 100 g (fat-free) of stale bread
  • About 100 g, diced, of cucumbers

  Materials Needed

  • Food cutting board
  • Knives
  • Vegetable peeler
  • Pan for toasting bread
  • Electric blender or immersion mixer
  • Casserole for blanching tomatoes
  • Bowls

  Preparation

  1. Boil a small saucepan with some water.
  2. Cut the stale bread (possibly choose common, fat-free bread) into cubes and place it in a bowl filled with a glass of water and vinegar. Leave the bread to soak for the time necessary to prepare the vegetables.
  3. Meanwhile, peel the cucumber and cut it into small pieces. Clean the pepper: wash it thoroughly with cold water, remove the stalk, the filaments and the internal seeds, then cut it into layers.

  Did you know that
  To make the peppers more digestible, you can leave them to soak in a saline solution for 20 minutes, after having cut them into small pieces.

  4. Cut the coppery tomatoes with a cross cut, then dip them in boiling water and leave them immersed for a few seconds. The heat of the water will facilitate the removal of the peel from the tomatoes, which will in fact be removed in a simple way. Cut the tomatoes into more or less regular slices.
  5. Combine all the vegetables in a glass of a blender, add a cube or two of ice, the extra virgin olive oil, season with salt and pepper, flavor with basil and mint, and blend everything.

  The right idea
  While optional, ice makes the cream colder in no time. The gazpacho, in fact, should be served very cold: for this reason it is advisable to let it cool in the fridge for an hour before serving it or (to speed up the time) to add a few ice cubes during preparation.

  6. Squeeze the soaked bread (which will have softened in the meantime) and add it to the vegetable gazpacho: the soaked and smoothed bread is a very important ingredient in the preparation of gazpacho because it gives the mixture creaminess. Blend the mixture for a few seconds until you get a velvety cream.
  7. Reduce the remaining stale (fat-free) bread into cubes and toast it in a pan with a drizzle of oil.
  8. Serve the gazpacho very cold with some croutons and some vegetables (eg cucumbers) cut into very small pieces.

  Alice's comment - PersonalCooker

  Satisfying and remineralizing, this dish is perfectly balanced from a nutritional point of view, it is rich in fiber, mineral salts and vitamins. A good plate of 100% vegetarian gazpacho is what we need to fill up on vegetables and be at the top for the "swimsuit test".

  Nutritional values ​​and Health Comment on the recipe

  Gazpacho with Tomatoes, Peppers and Cucumbers is an intermediate preparation between the side dish and the first course. It has a very low energy intake and is mainly made up of simple and complex carbohydrates. Fats are low, cholesterol is absent and proteins are of little significance. The average portion of Gazpacho with Tomatoes, Peppers and Cucumbers is almost free (even 300g - 190kcal), being careful not to overdo it with the croutons.