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 sherry vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups tomato juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/2 cup croutons, for serving
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the chopped tomatoes, cucumber, red and green bell peppers, red onion, and garlic. Pulse until the vegetables are finely chopped.
2. Add the olive oil, sherry vinegar, salt, and black pepper to the blender and pulse until well combined.
3. Add the tomato juice and pulse until the gazpacho is smooth.
4. Transfer the gazpacho to a large bowl and stir in the chopped parsley, cilantro, basil, and mint.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
6. To serve, ladle the gazpacho into bowls and top with croutons.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Refrigerate for at least 2 hours or overnight before serving.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 190
Fat: 14g
Carbohydrates: 16g
Protein: 3g
Fiber: 4g
Sodium: 610mg
Substitutions for ingredients:
- Instead of sherry vinegar, you can use red wine vinegar or apple cider vinegar.
- If you don't have fresh herbs, you can use dried herbs instead. Use 1 tablespoon of each dried herb instead of 1/4 cup of each fresh herb.
Variations:
- Add a diced avocado to the gazpacho before serving.
- Top the gazpacho with diced watermelon or cantaloupe for a sweet twist.
- Use yellow or orange bell peppers instead of green for a different color and flavor.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- If you prefer a chunkier gazpacho, pulse the vegetables less in the blender.
- Adjust the seasoning to your taste, adding more salt, pepper, or vinegar as needed.
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 is no need to reheat it.
Presentation ideas:
Serve the gazpacho in chilled bowls or glasses for an elegant presentation.
Garnishes:
Top the gazpacho with croutons, chopped fresh herbs, or a drizzle of olive oil.
Pairings:
Serve the gazpacho with a crusty baguette or a side salad for a light and refreshing meal.
Suggested side dishes:
- Grilled shrimp or chicken skewers
- Spanish tortilla
- Patatas bravas
Troubleshooting advice:
- If the gazpacho is too thick, add more tomato juice or water to thin it out.
- If the gazpacho is too thin, add more vegetables or croutons to thicken it up.
Food safety advice:
- Make sure to refrigerate the gazpacho for at least 2 hours before serving to prevent bacterial growth.
- Wash all vegetables thoroughly before using them in the recipe.
Food history:
Gazpacho is a traditional Spanish soup made with raw vegetables and served cold. It originated in the southern region of Andalusia and has been enjoyed for centuries.
Flavor profiles:
This gazpacho is fresh and bright, with a tangy and slightly sweet flavor from the sherry vinegar and ripe tomatoes. The fresh herbs add a fragrant and herbaceous note.
Serving suggestions:
Serve the gazpacho as a starter or light meal on a hot summer day.
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Region: Spanish