Ingredients with Measurements:
- 4 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 large red onion, chopped
- 2 roasted red peppers, chopped
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups tomato juice
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a blender or food processor, combine the chopped tomatoes, cucumber, red onion, roasted red peppers, and minced garlic. Pulse until the mixture is smooth.
2. Pour the mixture into a large mixing bowl and add the extra-virgin olive oil, red wine vinegar, and tomato juice. Stir well to combine.
3. Season the gazpacho with salt, freshly ground black pepper, cayenne pepper, and smoked paprika. Stir well to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Before serving, stir in the chopped fresh parsley and cilantro.
6. Ladle the gazpacho into serving bowls and garnish with additional chopped fresh herbs, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 14g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 3g
- Sugar: 9g
Substitutions for ingredients:
- Instead of roasted red peppers, you can use fresh red bell peppers that have been roasted and peeled.
Variations:
- Add a diced avocado to the gazpacho for a creamier texture.
- Use vegetable broth instead of tomato juice for a different flavor.
- Add a diced jalapeno pepper for extra heat.
Tips and tricks:
- For a smoother texture, strain the gazpacho through a fine-mesh sieve before serving.
- To make the gazpacho spicier, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- To make the gazpacho milder, omit the cayenne pepper and smoked paprika.
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 and should not be reheated.
Presentation ideas:
- Serve the gazpacho in chilled soup bowls or glasses.
- Garnish with a drizzle of extra-virgin olive oil and a sprinkle of smoked paprika.
Garnishes:
- Chopped fresh herbs, such as parsley, cilantro, or basil
- Croutons
- Diced avocado
- Sliced cherry tomatoes
- A drizzle of extra-virgin olive oil
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a light salad or grilled vegetables.
Suggested side dishes:
- Grilled shrimp skewers
- Grilled chicken breast
- Roasted sweet potatoes
Troubleshooting advice:
- If the gazpacho is too thick, add more tomato juice or vegetable broth until it reaches the desired consistency.
- If the gazpacho is too thin, add more chopped vegetables or a handful of croutons to thicken it up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
- Store the gazpacho in the refrigerator at all times to prevent bacterial growth.
Food history:
- Gazpacho is a traditional Spanish soup that originated in the southern region of Andalusia.
Flavor profiles:
- The gazpacho has a fresh and tangy flavor, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the gazpacho as a refreshing appetizer or light lunch.
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Region: Spanish