{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cold tomato and cucumber soup, Andalusian style",
 "description": "A cold Spanish tomato soup for a hot-day lunch, with cucumber, red pepper and a swirl of olive oil, served with a slice of whole-wheat bread; about 455 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT2H15M",
 "recipeIngredient": [
  "6 large ripe tomatoes (3 inches across, 182 g each; 1,092 g), cored and cut in chunks",
  "1 large cucumber (8¼ inches, 280 g), peeled and cut in chunks",
  "1 large red bell pepper (164 g), seeded and cut in chunks",
  "¼ cup chopped onion (40 g)",
  "1 tsp garlic powder",
  "1 tsp smoked paprika",
  "2 tbsp red wine vinegar (29.8 g)",
  "½ tsp salt (3 g)",
  "¼ tsp black pepper",
  "2 tbsp olive oil (27 g), blended in",
  "1 tbsp olive oil (13.5 g), a swirl over the bowls",
  "4 slices whole-wheat bread (32 g each; 128 g), served on the side"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the tomatoes, cucumber, red pepper, onion, garlic powder, paprika, vinegar, salt and black pepper in a blender. Blend on high for 1 to 2 minutes, until smooth. Work in two batches if the jar is small."
  },
  {
   "@type": "HowToStep",
   "text": "With the blender running on low, pour in the 2 tbsp of olive oil in a thin stream. The soup turns a shade paler and thickens a little."
  },
  {
   "@type": "HowToStep",
   "text": "Pour into a lidded container and chill at least 2 hours. Cold dulls salt and acid, so stir and taste before serving; add nothing unmeasured, and if it needs more, stir in another ½ tsp of vinegar."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into 4 bowls. Swirl ¾ tsp of the remaining olive oil over each bowl. Serve with a slice of whole-wheat bread on the side, soup first and bread after."
  },
  {
   "@type": "HowToStep",
   "text": "Keep cold. Do not leave the soup out more than 2 hours, or more than 1 hour above 90 °F. It keeps 3 days in the fridge (our kitchen practice; we hold no published source for it yet). Gazpacho is eaten cold and not reheated; it does not freeze well because the cucumber turns watery (our kitchen practice)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "247 kcal",
  "proteinContent": "7.5 g",
  "carbohydrateContent": "30.2 g",
  "fatContent": "12.1 g",
  "saturatedFatContent": "1.8 g",
  "sugarContent": "11.8 g",
  "sodiumContent": "455 mg",
  "fiberContent": "7.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/gazpacho.jpg",
 "imageAlt": "Cold tomato and cucumber soup with a swirl of olive oil, with a slice of whole-wheat bread on the side, in a bowl",
 "url": "https://asharedpalate.com/gazpacho"
}