Ingredients with Measurements:
- 4 medium tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 2 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
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. Pulse until the vegetables are finely chopped.
2. Add the tomato juice, red wine vinegar, olive oil, salt, and black pepper to the blender. Blend until the mixture is smooth.
3. Pour the gazpacho into a large bowl and stir in the crumbled feta cheese, chopped parsley, and chopped basil.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve the gazpacho cold, garnished with additional feta cheese, parsley, and basil.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 1 hour 15 minutes (including refrigeration time)
Temperature:
- Serve cold
Serving size:
- 4 servings
Nutritional information:
- Calories: 223
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 1033mg
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 9g
- Protein: 6g
Substitutions for ingredients:
- Instead of red wine vinegar, you can use white wine vinegar or sherry vinegar.
- Instead of feta cheese, you can use goat cheese or queso fresco.
- Instead of parsley and basil, you can use cilantro or mint.
Variations:
- Add a diced avocado to the gazpacho for a creamier texture.
- Use yellow or orange bell pepper instead of red for a different color and flavor.
- Add a diced jalapeno pepper for some heat.
Tips and tricks:
- For a smoother gazpacho, strain the mixture through a fine-mesh sieve before adding the feta cheese and herbs.
- Adjust the seasoning to taste by adding more salt, pepper, or vinegar.
- Make the gazpacho a day ahead of time to allow the flavors to develop even more.
Storage instructions:
- Store the gazpacho in an airtight container in the refrigerator for up to 3 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.
- Top the gazpacho with a drizzle of olive oil and some chopped herbs.
Garnishes:
- Feta cheese, parsley, basil, cilantro, mint, avocado, jalapeno pepper
Pairings:
- Serve the gazpacho with crusty bread or crackers.
Suggested side dishes:
- Grilled shrimp or chicken skewers
- Roasted vegetables
- Quinoa or rice 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 bread to thicken it up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store the gazpacho in the refrigerator and discard any leftovers after 3 days.
Food history:
- Gazpacho is a cold soup that originated in the southern region of Andalusia, Spain. It is typically made with tomatoes, cucumbers, peppers, onions, garlic, bread, and olive oil.
Flavor profiles:
- The gazpacho is tangy, refreshing, and slightly sweet from the tomatoes and red bell pepper. The feta cheese adds a salty and creamy note, while the herbs provide a fresh and aromatic flavor.
Serving suggestions:
- Serve the gazpacho as a starter or light lunch on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish