Ingredients with Measurements:
- 4 medium-sized tomatoes, diced
- 1 medium-sized cucumber, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 8 ounces of cream cheese, softened
- 1/2 cup of sour cream
- 1/4 cup of chopped fresh parsley
- Tortilla chips or pita chips, for serving
Special Equipment Needed:
- Blender or food processor
- Mixing bowl
- Serving bowl
Step-by-Step Instructions:
1. In a blender or food processor, combine the diced tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, cumin, smoked paprika, and cayenne pepper. Pulse until the mixture is smooth.
2. In a mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and mix until well combined.
3. Add the gazpacho mixture to the cream cheese mixture and stir until well combined.
4. Stir in the chopped fresh parsley.
5. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.
6. Serve with tortilla chips or pita chips.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes (including refrigeration time)
Temperature:
- Refrigerate the dip for at least 30 minutes before serving.
Serving size:
- This recipe makes about 2 cups of dip, which serves 8-10 people.
Nutritional information:
- Calories: 180
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 360mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use canned diced tomatoes instead of fresh tomatoes.
- You can use Greek yogurt instead of sour cream.
- You can use cilantro instead of parsley.
Variations:
- Add chopped jalapeno peppers for a spicy kick.
- Add diced avocado for a creamy texture.
- Add cooked and crumbled bacon for a smoky flavor.
Tips and Tricks:
- Make sure to refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld together.
- If the dip is too thick, you can add a little bit of water to thin it out.
- You can make the dip ahead of time and store it in the refrigerator for up to 3 days.
Storage Instructions:
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This dip is best served cold, so there is no need to reheat it.
Presentation Ideas:
- Serve the dip in a colorful bowl to make it more visually appealing.
- Garnish the dip with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Tortilla chips or pita chips
Suggested Side Dishes:
- Grilled chicken or shrimp skewers
- Fresh vegetable platter
Troubleshooting Advice:
- If the dip is too thick, you can add a little bit of water to thin it out.
Food Safety Advice:
- Make sure to refrigerate the dip for at least 30 minutes before serving.
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Food History:
- Gazpacho is a cold soup that originated in Spain. It is typically made with tomatoes, cucumbers, peppers, onions, garlic, and bread.
Flavor Profiles:
- This dip has a fresh and tangy flavor with a hint of smokiness from the paprika.
Serving Suggestions:
- Serve this dip as an appetizer at a party or as a snack while watching a movie.
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Region: Spanish