Ingredients with Measurements:
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato juice
- 1/2 cup Salvitxada sauce (recipe below)
Salvitxada Sauce:
- 1/2 cup toasted almonds
- 1/2 cup hazelnuts
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
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, garlic, olive oil, sherry vinegar, salt, and black pepper. Blend until smooth.
2. Add the tomato juice and blend again until well combined.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. To make the Salvitxada sauce, combine the toasted almonds, hazelnuts, garlic, smoked paprika, cayenne pepper, olive oil, red wine vinegar, and salt in a blender or food processor. Blend until smooth.
5. Serve the gazpacho in bowls with a dollop of Salvitxada sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Chill time: 1 hour
Temperature:
- Serve chilled
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 23g
- Carbohydrates: 17g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh if they are not in season.
- If you don't have sherry vinegar, you can use red wine vinegar instead.
- If you don't have hazelnuts, you can use all almonds in the Salvitxada sauce.
Variations:
- Add some diced avocado on top of the gazpacho for extra creaminess.
- Use yellow or orange bell peppers instead of red for a different color.
- Add some chopped fresh herbs, such as basil or cilantro, to the gazpacho for extra flavor.
Tips and tricks:
- Make sure to chill the gazpacho for at least 1 hour before serving to allow the flavors to meld together.
- If the gazpacho is too thick, you can thin it out with a little more tomato juice or water.
- You can make the Salvitxada sauce ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store any leftover 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 clear glass bowls or cups to show off the vibrant colors.
- Drizzle a little extra olive oil on top of the gazpacho for a pretty presentation.
Garnishes:
- A sprig of fresh basil or cilantro on top of the gazpacho.
- A few extra chopped nuts on top of the Salvitxada sauce.
Pairings:
- Serve with a crusty baguette or some garlic bread for dipping.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Grilled shrimp or chicken skewers.
Troubleshooting advice:
- If the gazpacho is too thin, you can add more vegetables or tomato juice to thicken it up.
- If the gazpacho is too thick, you can thin it out with a little more tomato juice or water.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
- Store any leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
Food history:
- Gazpacho is a traditional Spanish soup made with raw vegetables and served cold. It originated in the southern region of Andalusia.
Flavor profiles:
- The gazpacho is tangy and refreshing with a slightly sweet and savory flavor. The Salvitxada sauce adds a nutty and slightly spicy flavor.
Serving suggestions:
- Serve the gazpacho as a light lunch or dinner on a hot summer day.
Related Categories
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Region: Spanish
Taste: Tangy, Spicy, Refreshing, Herbal, Savory