Ingredients with Measurements:
- 4 large ripe tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cucumber, peeled and chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups stale bread, torn into small pieces
- 2 cups cold water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, combine the chopped tomatoes, bell peppers, cucumber, onion, and garlic.
2. In a separate bowl, whisk together the olive oil, sherry vinegar, smoked paprika, cumin, salt, and black pepper.
3. Add the bread to the bowl with the vegetables, and pour the dressing over the top. Toss to combine.
4. Transfer the mixture to a blender or food processor, and blend until smooth.
5. With the blender running, slowly pour in the cold water until the gazpacho reaches your desired consistency.
6. Stir in the chopped parsley and cilantro.
7. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Chill time: 1 hour
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- Instead of sherry vinegar, you can use red wine vinegar or apple cider vinegar.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
- You can use any type of bread for this recipe, but stale bread works best.
Variations:
- Add a diced jalapeño pepper for some extra heat.
- Use yellow or orange bell peppers instead of red or green.
- Top with croutons or diced avocado before serving.
Tips and tricks:
- Use the best quality olive oil and sherry vinegar you can find for the best flavor.
- If you don't have stale bread, you can toast fresh bread in the oven until it's dry and crispy.
- For a smoother gazpacho, strain the mixture through a fine-mesh sieve before chilling.
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, so there's no need to reheat it.
Presentation ideas:
- Serve in chilled bowls or glasses.
- Top with a drizzle of olive oil and a sprinkle of smoked paprika.
Garnishes:
- Croutons
- Diced avocado
- Chopped fresh herbs
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Grilled shrimp skewers
- Spanish tortilla
- Grilled vegetables
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.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover gazpacho in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Gazpacho is a traditional Spanish dish that originated in Andalusia.
Flavor profiles:
- Fresh, tangy, and slightly spicy.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
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Region: Spanish