Ingredients with Measurements:
- 1 kg ripe tomatoes
- 1 green bell pepper
- 1 cucumber
- 1 small onion
- 2 garlic cloves
- 2 slices of bread
- 1/4 cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cold water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Cut the tomatoes, bell pepper, cucumber, and onion into chunks and place them in a blender or food processor.
2. Add the garlic, bread slices, olive oil, sherry vinegar, salt, and black pepper to the blender.
3. Blend the ingredients until smooth.
4. While the blender is running, slowly pour in the cold water until the gazpacho reaches your desired consistency.
5. Taste and adjust seasoning as needed.
6. Chill the gazpacho in the refrigerator for at least 2 hours before serving.
7. Serve the gazpacho cold, garnished with chopped vegetables or croutons.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Temperature:
Serve chilled
Serving size:
4-6 servings
Nutritional information:
Calories: 170
Fat: 13g
Carbohydrates: 12g
Protein: 3g
Fiber: 3g
Sodium: 590mg
Substitutions for ingredients:
- Red bell pepper can be used instead of green bell pepper.
- Red onion can be used instead of small onion.
- White wine vinegar can be used instead of sherry vinegar.
Variations:
- Add a jalapeño pepper for a spicy kick.
- Use yellow tomatoes for a sweeter gazpacho.
- Add a handful of fresh herbs such as basil or cilantro for extra flavor.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- Soak the bread slices in water for a few minutes before adding them to the blender to make them easier to blend.
- For a smoother gazpacho, strain the blended mixture through a fine-mesh sieve before chilling.
Storage instructions:
Store the 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 the gazpacho in chilled bowls or glasses. Garnish with chopped vegetables, croutons, or a drizzle of olive oil.
Garnishes:
Chopped vegetables, croutons, a drizzle of olive oil, or fresh herbs.
Pairings:
Gazpacho pairs well with crusty bread, cheese, or a light salad.
Suggested side dishes:
Grilled shrimp, avocado toast, or a simple green salad.
Troubleshooting advice:
- If the gazpacho is too thick, add more water until it reaches your desired consistency.
- If the gazpacho is too thin, add more bread or vegetables to thicken it up.
Food safety advice:
- Make sure to use clean, ripe produce.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving to prevent bacterial growth.
Food history:
Gazpacho is a traditional cold soup from Andalusia, Spain. It is believed to have originated with the Moors who introduced it to the region during their occupation of Spain.
Flavor profiles:
Gazpacho is a refreshing and tangy soup with a bright tomato flavor and a hint of garlic and vinegar.
Serving suggestions:
Serve gazpacho as a refreshing appetizer or light lunch on a hot summer day.
Related Categories
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Region: Spanish
Taste: Tangy, Savory, Fresh, Refreshing, Spicy, Herbaceous