Ingredients with Measurements:
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cold water
- Optional garnishes: chopped fresh herbs, croutons, diced avocado
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the tomatoes, cucumber, red and green bell peppers, red onion, and garlic until smooth.
2. Add the olive oil, red wine vinegar, salt, and black pepper, and blend again until well combined.
3. With the blender or food processor running, slowly pour in the cold water until the gazpacho reaches your desired consistency.
4. Taste and adjust seasoning as needed.
5. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
6. Serve in bowls or glasses, garnished with chopped fresh herbs, croutons, and/or diced avocado, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Chill time: 1 hour
Temperature:
- Serve chilled
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 120
- Fat: 9g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 2g
- Sodium: 400mg
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh, if desired.
- If you don't have red wine vinegar, you can use white wine vinegar or sherry vinegar instead.
- You can use vegetable broth instead of water for a richer flavor.
- If you don't have fresh garlic, you can use garlic powder instead.
Variations:
- Add a jalapeno pepper for some heat.
- Use yellow or orange bell peppers instead of green for a sweeter flavor.
- Add a handful of fresh herbs, such as basil or cilantro, for extra flavor.
- Use vegetable juice instead of water for a more savory flavor.
Tips and tricks:
- For a smoother gazpacho, strain the pureed mixture through a fine-mesh sieve before adding the water.
- If you prefer a chunkier gazpacho, reserve some of the chopped vegetables and stir them in after blending.
- To make the gazpacho creamier, add a dollop of Greek yogurt or sour cream before serving.
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 do not reheat it.
Presentation ideas:
- Serve the gazpacho in clear glasses or bowls to show off its vibrant colors.
- Top each serving with a drizzle of olive oil and a sprinkle of paprika for a pop of color.
Garnishes:
- Chopped fresh herbs, croutons, diced avocado, a drizzle of olive oil, a sprinkle of paprika
Pairings:
- Serve with crusty bread or a side salad for a light meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread, side salad, grilled vegetables
Troubleshooting advice:
- If the gazpacho is too thick, add more water or vegetable broth until it reaches your desired consistency.
- If the gazpacho is too thin, add more vegetables or a handful of croutons to thicken it up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover gazpacho in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
- Gazpacho is a traditional Spanish soup that originated in the southern region of Andalusia.
Flavor profiles:
- Fresh, tangy, slightly sweet, savory
Serving suggestions:
- Serve as a refreshing appetizer or light meal on a hot summer day.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Refreshing, Tangy, Savory, Herbal, Spicy