Ingredients with Measurements:
- 6 ears of corn, husked
- 6 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3 cups tomato juice
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Grill
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until lightly charred. Remove from the grill and let cool.
3. Cut the kernels off the cobs and set aside.
4. In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, red wine vinegar, olive oil, tomato juice, and honey. Blend until smooth.
5. Season the gazpacho with salt and pepper to taste.
6. Chill the gazpacho in the refrigerator for at least 30 minutes.
7. To serve, ladle the gazpacho into bowls and top with the grilled corn kernels and chopped basil leaves (optional).
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 32g
- Protein: 5g
- Fiber: 6g
Substitutions for ingredients:
- You can use canned corn instead of grilling fresh corn.
- You can use vegetable broth instead of tomato juice.
- You can use agave nectar instead of honey.
Variations:
- Add a jalapeño pepper for some heat.
- Use yellow or orange bell pepper instead of red.
- Add avocado chunks for a creamy texture.
Tips and tricks:
- You can make the gazpacho a day ahead and let it chill overnight for even more flavor.
- Use a high-powered blender or food processor to get a smooth texture.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the gazpacho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Gazpacho is served cold and does not need to be reheated.
Presentation ideas:
- Serve the gazpacho in clear glass bowls to show off the vibrant colors.
- Top with a drizzle of olive oil and a sprinkle of smoked paprika.
Garnishes:
- Chopped basil leaves, avocado chunks, croutons, or diced tomatoes.
Pairings:
- Serve with a crusty bread or grilled cheese sandwich.
Suggested side dishes:
- Grilled vegetables, roasted potatoes, or a simple green salad.
Troubleshooting advice:
- If the gazpacho is too thick, add more tomato juice or vegetable broth to thin it out.
- If the gazpacho is too thin, add more vegetables or tomato paste to thicken it up.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store the gazpacho in the refrigerator at all times.
Food history:
- Gazpacho is a traditional Spanish cold soup made with raw vegetables and bread.
Flavor profiles:
- This gazpacho is sweet and tangy with a smoky flavor from the grilled corn.
Serving suggestions:
- Serve the gazpacho as a refreshing appetizer or light lunch.
Related Categories
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Region: Spanish
Taste: Tangy, Savory, Sweet, Spicy, Refreshing