Ingredients with Measurements:
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups tomato juice
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh basil leaves, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine the chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic.
2. Add the olive oil, red wine vinegar, salt, and black pepper to the bowl and toss to combine.
3. Pour the tomato juice over the vegetables and stir to combine.
4. Transfer the mixture to a blender or food processor and blend until smooth.
5. Add the chopped parsley, cilantro, and basil to the blender and pulse a few times to combine.
6. Taste and adjust seasoning as needed.
7. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 13g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Instead of red wine vinegar, you can use sherry vinegar or white wine vinegar.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can add or substitute other vegetables, such as celery or carrots.
Variations:
- Add a diced avocado to the gazpacho for extra creaminess.
- Use yellow or orange bell peppers instead of green or red for a different color and flavor.
- Add a pinch of cumin or smoked paprika for a smoky flavor.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- If you prefer a chunkier texture, pulse the blender a few times instead of blending until smooth.
- Serve with a dollop of sour cream or croutons for added texture.
Storage instructions:
- Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Gazpacho is meant to be served cold and should not be reheated.
Presentation ideas:
- Serve in chilled bowls or glasses.
- Garnish with a drizzle of olive oil and a sprig of fresh herbs.
Garnishes:
- Croutons
- Sour cream
- Chopped fresh herbs
- Diced avocado
Pairings:
- Grilled shrimp or chicken
- Crusty bread
- Cheese and charcuterie board
Suggested side dishes:
- Spanish tortilla
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the gazpacho is too thick, add more tomato juice or water until desired consistency is reached.
- If the gazpacho is too thin, add more vegetables or bread crumbs to thicken.
Food safety advice:
- Make sure all vegetables are washed and cleaned before using.
- Keep gazpacho refrigerated until ready to serve.
Food history:
- Gazpacho is a traditional Spanish cold soup that originated in the southern region of Andalusia.
Flavor profiles:
- Fresh, tangy, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve as a refreshing appetizer or light meal on a hot summer day.
Related Categories
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Region: Spanish
Taste: Tangy, Spicy, Refreshing, Savory, Tomato