Gazpacho with Crispy Fish & Potatoes
Cold Spanish tomato soup blended silky-smooth, served with crispy cured fish, roasted potatoes, and fresh broccoli. Ready in 15 minutes — pure summer on a plate.
- Total time
- 15 min
- Servings
- 4
- Calories
- 156
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Blend tomatoes, cucumber, bell pepper, vinegar, salt, and pepper until silky smooth, about 90 seconds.
Step 2
Strain through a fine sieve if you prefer ultra-smooth; pour into bowls and chill in the freezer while you prep the toppings.
Step 3
Divide potatoes and broccoli between bowls, then scatter cured fish on top of each.
Step 4
Drizzle with olive oil and serve cold with a squeeze of fresh lemon if you have it.
Tools you’ll need
- blender
- fine sieve (optional)
- bowls
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