Ingredients with Measurements:
- 2 cups chopped cucumber
- 1 cup chopped nasturtium leaves
- 1 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the cucumber, nasturtium leaves, green bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, and black pepper.
2. Puree until smooth.
3. Add the vegetable broth and Greek yogurt, and blend again until well combined.
4. Transfer the mixture to a large bowl.
5. Stir in the chopped parsley, chives, mint, and cilantro.
6. Cover and refrigerate for at least 2 hours, or until well chilled.
7. Serve cold, garnished with additional chopped herbs or edible flowers, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 2 hours 15 minutes
Temperature:
- Serve cold
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 170
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 2mg
- Sodium: 630mg
- Total carbohydrate: 8g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 4g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken or beef broth, or water.
- Instead of Greek yogurt, you can use sour cream or crème fraîche.
- Instead of nasturtium leaves, you can use arugula or watercress.
Variations:
- Add a diced avocado for extra creaminess.
- Use different herbs, such as basil, tarragon, or dill.
- Add a splash of hot sauce or a pinch of cayenne pepper for some heat.
Tips and tricks:
- To make the gazpacho even smoother, strain it through a fine-mesh sieve before chilling.
- For a more intense flavor, let the gazpacho sit in the refrigerator overnight before serving.
- If you don't have a blender or food processor, you can finely chop all the ingredients by hand and mix them together in a bowl.
Storage instructions:
- Store 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's no need to reheat it.
Presentation ideas:
- Serve the gazpacho in chilled bowls or glasses.
- Top with a drizzle of olive oil, some chopped herbs, or edible flowers.
Garnishes:
- Chopped herbs, such as parsley, chives, mint, or cilantro.
- Edible flowers, such as nasturtiums, pansies, or violets.
- A drizzle of olive oil or balsamic vinegar.
Pairings:
- Serve with crusty bread or crackers.
- Pair with a light salad or grilled vegetables.
Suggested side dishes:
- Grilled shrimp or chicken skewers.
- Roasted or grilled vegetables, such as zucchini, eggplant, or bell peppers.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the gazpacho is too thick, add more broth or water until you reach the desired consistency.
- If the gazpacho is too thin, add more cucumber or bread (soaked in water and squeezed dry) to thicken it.
Food safety advice:
- Make sure all the ingredients are fresh and clean.
- Keep the gazpacho refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Gazpacho is a cold soup that originated in Andalusia, Spain, and is typically made with tomatoes, cucumbers, peppers, onions, garlic, bread, and olive oil. This version uses nasturtium leaves for a peppery twist.
Flavor profiles:
- This gazpacho is refreshing, tangy, and slightly spicy, with a bright green color and a smooth texture.
Serving suggestions:
- Serve as a light lunch or dinner, or as a refreshing appetizer or snack on a hot summer day.
Related Categories
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Region: Spanish
Taste: Refreshing, Tangy, Herbal, Citrusy, Earthy