Italian

Gaspacho (cold soup) takes 15 minutes to prepare.

Gaspacho (cold soup) takes several minutes to cook.

Gaspacho (cold soup) makes 1 servings.

The ingredients for Gaspacho (cold soup) are:

Red Ripe Tomatoes, 220 grams (or 2 medium) (I actually use the yellow one for a original color result)
Cucumber (peeled), 70 grams
Yellow Peppers (bell peppers), 20 grams
Garlic, 0.25 clove
Basil, 3 + 1 leaves
Olive Oil, 0.5 1tsp
Cider Vinegar, 0.4 tbsp (I usually use the wine vinegar, but cider vinegar or basalmic would do as well)
Salt and black pepper (not to much, to keep the freshness of the recipe)

Here is how you make Gaspacho (cold soup):

Clean the tomatoes and the pepper, peel the cucumber, cut them into pieces, mix all the ingredients together (except for 1 of the basil's leaves). To serve it really fresh, you can leave it for 30 minutes in the fridge or less time in the freezer. Serve it with the reminding basil leave for decoration.The proportions given are for one person, multiply by the number of serving you wish to make. You can use different colors of tomatoes and peppers.Number of Servings: 1Recipe submitted by SparkPeople user LILIBLUEBERRY.

The nutritional information for Gaspacho (cold soup) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 82.6

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 176.9 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.2 g
• Protein: 2.6 g

Gaspacho (cold soup) is Italian cuisine.

The dietary needs meet for Gaspacho (cold soup) is Vegetarian