Ingredients with Measurements:
- 1 cup of olive oil
- 1/2 cup of white wine vinegar
- 1/2 cup of water
- 2 garlic cloves, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 1/2 cup of diced carrots
- 1/2 cup of diced celery
- 1/2 cup of diced zucchini
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced yellow bell pepper
- 1/2 cup of diced cucumber
- 1/2 cup of diced tomato
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a blender or immersion blender, combine the olive oil, white wine vinegar, water, garlic, salt, and black pepper. Blend until smooth.
2. Add the eggs to the blender and blend until well combined.
3. In a large pot, bring the vegetable broth to a boil.
4. Add the diced carrots, celery, zucchini, onion, red bell pepper, yellow bell pepper, cucumber, and tomato to the pot.
5. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender.
6. Add the blended mixture to the pot and stir well.
7. Simmer for an additional 5-10 minutes, or until the soup is heated through.
8. Stir in the chopped fresh parsley.
9. Serve hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Serve hot or cold.
Serving size:
4-6 servings
Nutritional information:
Calories: 382
Fat: 36g
Carbohydrates: 13g
Protein: 4g
Sodium: 327mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Any combination of vegetables can be used in this recipe.
Variations:
- Add cooked shrimp or crab meat to the soup for a seafood twist.
- Use different herbs such as basil or cilantro for a different flavor profile.
- Add a dollop of sour cream or Greek yogurt for a creamier texture.
Tips and tricks:
- Be sure to blend the soup mixture well to ensure a smooth consistency.
- Use fresh vegetables for the best flavor.
- Adjust the seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium-low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, a side salad, or a cheese plate.
Suggested side dishes:
Grilled chicken, roasted vegetables, or a pasta dish.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Be sure to cook the vegetables until they are tender and the soup is heated through to prevent any foodborne illnesses.
Food history:
Gazpachuelo is a traditional Spanish soup that originated in the Andalusia region.
Flavor profiles:
Savory, tangy, and fresh.
Serving suggestions:
Serve hot or cold as a light lunch or dinner.
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Region: Spanish