Gaspacho Alentejana Gazpacho Alentejo's Way

Discover the rustic charm of Gaspacho Alentejana, a traditional gazpacho from Portugal's Alentejo region that celebrates fresh, sun-ripened produce and simple preparation. This chilled summer soup combines juicy ripe tomatoes, crisp cucumber, vibrant green bell pepper, and a touch of garlic, all brought together with a splash of robust extra virgin olive oil and tangy apple cider vinegar. What sets this recipe apart is the addition of day-old crusty bread, which soaks up the flavorful broth, creating a satisfying and hearty texture. Finished with a sprinkle of fresh cilantro and served refreshingly cold, this easy, no-cook recipe is the perfect way to cool off on a hot day while savoring the bold, authentic flavors of Portuguese cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 medium Ripe tomatoes
• 1 large Cucumber
• 1 medium Green bell pepper
• 2 large Garlic cloves
• 60 ml Extra virgin olive oil
• 2 tbsp Apple cider vinegar
• 750 ml Cold water
• 200 g Crusty bread (preferably day-old)
• 20 g Fresh cilantro
• 1 tsp Sea salt
• 0.5 tsp Ground black pepper

Directions

Step 1

Step 1: Prepare the vegetables by peeling the tomatoes and chopping them into small cubes. Peel the cucumber and dice it finely. Remove the seeds from the green bell pepper and chop it into small pieces. Mince the garlic cloves.

Step 2

Step 2: Tear the crusty bread into bite-sized pieces and set aside.

Step 3

Step 3: In a large mixing bowl, combine the chopped tomatoes, cucumber, bell pepper, and minced garlic. Add the sea salt and black pepper. Stir well to combine.

Step 4

Step 4: Pour the olive oil and apple cider vinegar over the vegetable mixture. Toss to coat evenly.

Step 5

Step 5: Add the cold water to the bowl and stir gently to create a light broth.

Step 6

Step 6: Add the torn bread pieces to the mixture, allowing them to soak up the broth. Stir to distribute the bread evenly.

Step 7

Step 7: Chop the fresh cilantro finely and sprinkle it over the soup as a garnish.

Step 8

Step 8: Chill the gazpacho in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and the soup to become refreshingly cool.

Step 9

Step 9: Serve the Gaspacho Alentejana in bowls, drizzling a little extra olive oil on top for added flavor. Enjoy immediately!

Nutrition Facts

Serving size	(2381.3g)

Amount per serving	% Daily Value*
Calories	1267.7

Total Fat 65.4g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3469.6mg	0%
Total Carbohydrate 155.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 33.8g
Protein 29.7g	0%

Vitamin D 0IU	0%
Calcium 299.4mg	0%
Iron 10.5mg	0%
Potassium 3005.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 8.9%

Carbs: 46.8%