Starters
Andalusian gazpacho
Pureed cold tomato soup is flavored with cucumber, peppers, garlic and olive oil. Serve well chilled.
Servings in this printout: 4
Ingredients
- 1 kg ripe tomatoescut into wedges
- 1 piece cucumberpeeled and chopped
- 1 piece red pepperseeds removed
- 1 piece a clove of garlic
- 2 tbsp sherry vinegar or red wine vinegar
- 4 tbsp olive oil
- 1 tsp salt
- 1 dl cold waterif necessary
- 2 slices white breadoptional, for thickening
Method
- Put the tomatoes, cucumber, peppers, garlic, vinegar and salt in a blender. Add bread if you want.
- Puree until smooth. Add the oil while the machine is running and continue pureeing until the soup is smooth.
- Adjust the consistency with cold water and check the taste.
- Cover and refrigerate for at least an hour. Serve cold, garnished with small vegetable cubes.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 18.61 g
- Total carbohydrates (incl. fibre and polyols)
- 21.91 g
- Protein
- 3.6 g
- Fat
- 14.69 g
- GL estimate
- about 8 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- ripe tomatoes · Comparison value
- cucumber · Food group average
- red pepper · Food group average
- white bread · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 0.1 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- ripe tomatoes ·
tomato-raw-cooked-sauce-analogue-gi-22 · fineli-352-2026-10-24 - cucumber ·
vegetables-category-mean-gi-66 · fineli-346-2026-10-24 - red pepper ·
vegetables-category-mean-gi-66 · fineli-386-2026-10-24 - white bread ·
bread-category-mean-gi-64 · fineli-1107-2026-10-24
Carbohydrate data sources
- Tomaatti · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Kurkku · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Paprika, punainen · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Garlic, peeled, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- VIINIETIKKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Oliiviöljy · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VAALEA LEIPÄ, RANSKANLEIPÄ, KEVYTMAITO, VEHNÄJAUHO · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · GI 22 was measured for whole raw tomato, not cooked tomato sauce. (Moderate)ANALOG
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN
- International tables of glycemic index and glycemic load values 2021: a systematic review · bread category mean; product and processing variation is substantial (Low)CATEGORY_MEAN
Notes
- Peel the tomatoes if you want for a finer texture.
- Estimated total time is 80 minutes: 20 min preparation and blending, 60 min chilling. Chill for longer if needed so the soup is cold when served.