Ingredients with Measurements:
- 4 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced
- 1/4 cup fresh cilantro leaves, 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 bell pepper, red onion, and garlic.
2. Pulse until the vegetables are finely chopped but not pureed.
3. Pour the mixture into a large bowl and stir in the tomato juice, red wine vinegar, olive oil, salt, and black pepper.
4. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. When ready to serve, stir in the diced avocado and cilantro.
6. Ladle the gazpacho into bowls and serve chilled.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 2 hours or overnight
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 15g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 630mg
- Total carbohydrates: 19g
- Dietary fiber: 6g
- Sugars: 11g
- Protein: 4g
Substitutions for ingredients:
- Instead of red wine vinegar, you can use sherry vinegar or white wine vinegar.
- If you don't have fresh cilantro, you can use fresh parsley or basil.
Variations:
- Add a diced jalapeno pepper for some heat.
- Use vegetable juice instead of tomato juice.
- Top with croutons or diced avocado for extra texture.
Tips and tricks:
- For a smoother gazpacho, puree the vegetables in a blender or food processor.
- Make sure to chill the gazpacho for at least 2 hours to allow the flavors to meld.
- You can make this recipe ahead of time and keep it in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover gazpacho in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Gazpacho is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the gazpacho in chilled bowls or glasses.
- Garnish with a sprig of fresh cilantro or a slice of avocado.
Garnishes:
- Fresh cilantro
- Diced avocado
- Croutons
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- Grilled shrimp skewers
- Spanish tortilla
- Caesar salad
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 for at least 2 hours before serving.
- Keep the gazpacho chilled until ready to serve.
Food history:
- Gazpacho is a cold soup that originated in Spain.
Flavor profiles:
- Fresh, tangy, and slightly sweet.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
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Region: Spanish