Ingredients with Measurements:
- 6 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups tomato juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, combine the chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic. Pulse until the vegetables are finely chopped but not pureed.
2. Add the olive oil, red wine vinegar, lemon juice, salt, and black pepper to the blender and pulse until well combined.
3. Pour the mixture into a large bowl and stir in the tomato juice, parsley, and cilantro.
4. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. Serve chilled, garnished with additional chopped herbs or diced vegetables, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 3g
- Sodium: 480mg
Substitutions for ingredients:
- Instead of red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- If you don't have fresh parsley or cilantro, you can use dried herbs instead.
- You can add a jalapeno pepper or hot sauce for a spicier version.
Variations:
- Add diced avocado or shrimp for a heartier version.
- Use yellow or orange bell peppers instead of green for a sweeter flavor.
- Substitute the tomato juice with V8 or vegetable broth for a different flavor profile.
Tips and Tricks:
- Use ripe, juicy tomatoes for the best flavor.
- Don't overblend the vegetables, as the gazpacho should have some texture.
- Adjust the seasoning to your taste.
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 does not need to be reheated.
Presentation Ideas:
- Serve in chilled bowls or glasses.
- Garnish with chopped herbs, diced vegetables, or croutons.
Garnishes:
- Chopped herbs
- Diced vegetables
- Croutons
Pairings:
- Serve with crusty bread or a grilled cheese sandwich.
Suggested Side Dishes:
- Grilled vegetables
- Caesar salad
- Spanish tortilla
Troubleshooting Advice:
- If the gazpacho is too thick, add more tomato juice or water to thin it out.
- If the gazpacho is too thin, add more vegetables or tomato juice to thicken it up.
Food Safety Advice:
- Make sure to refrigerate the gazpacho promptly after making it.
- Use clean utensils and cutting boards to avoid cross-contamination.
Food History:
- Gazpacho is a traditional Spanish soup made with raw vegetables and served cold.
Flavor Profiles:
- Fresh, tangy, and slightly sweet.
Serving Suggestions:
- Serve as a refreshing appetizer or light lunch.
Related Categories
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Region: Spanish