Ingredients with Measurements:
- 4 large cucumbers, peeled and chopped
- 1 cup of Spanish lime pulp
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of sherry vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of cold water
Special equipment needed:
- Blender or food processor
- Large mixing bowl
Step-by-step instructions:
1. In a blender or food processor, combine the chopped cucumbers, Spanish lime pulp, chopped green bell pepper, chopped red onion, minced garlic, extra virgin olive oil, sherry vinegar, salt, and black pepper.
2. Blend the ingredients until smooth.
3. Pour the mixture into a large mixing bowl.
4. Stir in the cold water until well combined.
5. Cover the bowl and refrigerate for at least 2 hours or until well chilled.
6. Once chilled, give the gazpacho a good stir before serving.
7. Ladle the gazpacho into bowls and garnish with your choice of toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Chilling time: 2 hours
Temperature:
- Serve chilled
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Spanish lime pulp can be substituted with regular lime juice or lemon juice.
- Sherry vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add chopped tomatoes for a more traditional gazpacho flavor.
- Add a jalapeño pepper for some heat.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- For a smoother texture, strain the gazpacho through a fine-mesh sieve before refrigerating.
- Adjust the seasoning to your taste by adding more salt, pepper, or vinegar.
- Serve with a side of crusty bread for dipping.
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 and should not be reheated.
Presentation ideas:
- Serve the gazpacho in chilled bowls or glasses.
- Garnish with chopped fresh herbs, croutons, or a drizzle of olive oil.
Garnishes:
- Chopped fresh herbs (such as parsley or cilantro)
- Croutons
- Drizzle of olive oil
- Sliced avocado
Pairings:
- Serve with a side of crusty bread or a cheese plate.
Suggested side dishes:
- Grilled shrimp skewers
- Spanish tortilla
- Mixed green salad
Troubleshooting advice:
- If the gazpacho is too thick, add more water or broth until desired consistency is reached.
- If the gazpacho is too thin, add more vegetables or a slice of bread to thicken.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftover gazpacho in the refrigerator and discard after 3 days.
Food history:
- Gazpacho originated in the southern region of Spain and is traditionally made with bread, olive oil, vinegar, and vegetables.
Flavor profiles:
- Tangy, refreshing, and slightly sweet.
Serving suggestions:
- Serve as a starter or light meal on a hot summer day.
Related Categories
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Region: Spanish
Taste: Refreshing, Tangy, Citrusy, Herbal, Savory