Ingredients with Measurements:
- 6 large ripe tomatoes, chopped
- 1 large 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 sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon hot sauce
- 3 cups tomato juice
- 1/2 cup croutons
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or food processor
- Large mixing bowl
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 mixture is finely chopped but not pureed.
2. Transfer the mixture to a large mixing bowl and add the sherry vinegar, olive oil, salt, black pepper, cumin, smoked paprika, and hot sauce. Stir to combine.
3. Add the tomato juice to the bowl and stir again.
4. Cover the bowl and refrigerate for at least 2 hours, or until chilled.
5. To serve, ladle the gazpacho into bowls and top with croutons and chopped parsley.
- Time:
Preparation time: 20 minutes
- Chilling time: 2 hours
- Total time: 2 hours and 20 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Red wine vinegar can be substituted for sherry vinegar.
- Any type of bread can be used to make croutons.
- Fresh basil or cilantro can be used instead of parsley.
Variations:
- Add a diced avocado to the gazpacho before serving.
- Use vegetable juice instead of tomato juice for a different flavor.
- Add a diced jalapeno pepper for extra heat.
Tips and tricks:
- For a smoother gazpacho, puree the vegetables in a blender or food processor until smooth.
- If the gazpacho is too thick, add more tomato juice until it reaches the desired consistency.
- Adjust the seasoning to taste by adding more salt, pepper, or hot sauce.
Storage instructions:
- Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Gazpacho should be served chilled and does not need to be reheated.
Presentation ideas:
- Serve the gazpacho in chilled bowls or glasses.
- Garnish with a sprig of fresh parsley or a slice of cucumber.
Garnishes:
- Croutons
- Chopped fresh parsley
- Diced avocado
- Sliced cucumber
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- Grilled shrimp or chicken
- Spanish tortilla
- Mixed green salad
Troubleshooting advice:
- If the gazpacho is too thick, add more tomato juice until it reaches the desired consistency.
- If the gazpacho is too thin, add more vegetables or croutons to thicken it up.
Food safety advice:
- Make sure all vegetables are washed and dried 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 soup that originated in the southern region of Andalusia.
Flavor profiles:
- The gazpacho has a refreshing and tangy flavor with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the gazpacho as a starter or light lunch.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Tangy, Savory, Spicy, Tomato, Garlicky, Herbal, Tomato-Y