Volya 
Recipes
Gazpacho andaluz (cold tomato soup)
VeganVegetarianMediterranean📦 Batch cook
Spanish summer staple — cold blended tomato + vegetable soup. 13 g good fat from olive oil, 5 g fiber, no cooking required.
⏱ 20 min✂ 20 prep👤 4 serves🧊 3fridge
Ingredients
- •1000 g ripe tomatoes, ideally on-the-vine
- •200 g cucumber, peeled
- •150 g red bell pepper
- •80 g white onion
- •1 cloves garlic
- •60 g stale white bread (crust removed)
- •2 tbsp sherry vinegar
- •4 tbsp extra-virgin olive oil
- •
Steps
- 1Roughly chop all vegetables. Soak the bread cubes in cold water 5 min, squeeze out.
- 2Combine everything except 1 tbsp olive oil in a blender — work in batches if the jug is small.
- 3Blend on high 90 seconds until completely smooth. Strain through a fine sieve for restaurant texture (optional).
- 4Chill at least 2 hours — flavour develops dramatically when cold.
- 5Serve cold in chilled bowls, drizzle remaining olive oil on top. Garnish with diced cucumber + croutons if you have them.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
200 ml cold water
•1 tsp saltCalcium
5%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).