Ingredients with Measurements:
- 4 large ripe tomatoes, chopped
- 1 large cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh verbena leaves, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cold water
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a blender or food processor, puree the tomatoes, cucumber, red bell pepper, red onion, and garlic until smooth.
2. Add the lemon juice, olive oil, verbena leaves, salt, and black pepper, and blend again until well combined.
3. Pour the mixture into a large mixing bowl and stir in the cold water.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until chilled.
5. Once chilled, taste and adjust the seasoning if necessary.
6. Ladle the gazpacho into bowls and garnish with additional verbena leaves if desired.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours
Total time: 2 hours and 15 minutes
5. Temperature:
Serve chilled.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 170
Fat: 14g
Carbohydrates: 11g
Protein: 2g
Fiber: 3g
Sugar: 6g
Sodium: 590mg
Substitutions for ingredients:
- You can use any type of ripe tomato for this recipe.
- If you don't have fresh verbena leaves, you can use dried verbena or substitute with another fresh herb such as basil or cilantro.
Variations:
- Add a chopped jalapeno pepper for a spicy kick.
- Substitute the red bell pepper for a yellow or orange bell pepper.
- Add a diced avocado for a creamy texture.
Tips and tricks:
- Make sure to use ripe tomatoes for the best flavor.
- If the gazpacho is too thick, add more water until it reaches your desired consistency.
- For a smoother texture, strain the gazpacho through a fine-mesh sieve before chilling.
Storage instructions:
Store the gazpacho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This gazpacho is meant to be served chilled and does not need to be reheated.
Presentation ideas:
Serve the gazpacho in chilled bowls and garnish with additional verbena leaves or a drizzle of olive oil.
Garnishes:
Fresh verbena leaves, chopped cucumber, diced red onion, croutons, or a drizzle of olive oil.
Pairings:
Serve with a crusty baguette or grilled shrimp for a light and refreshing meal.
Suggested side dishes:
Grilled vegetables, a simple green salad, or a cheese plate.
Troubleshooting advice:
If the gazpacho is too thin, add more vegetables or reduce the amount of water. If it's too thick, add more water until it reaches your desired consistency.
Food safety advice:
Make sure to wash all vegetables thoroughly before using and refrigerate the gazpacho promptly after making.
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 since become a popular dish throughout Spain and the world.
Flavor profiles:
This gazpacho is tangy, herbaceous, and refreshing with a hint of lemon and verbena.
Serving suggestions:
Serve as a light lunch or appetizer on a hot summer day.
Related Categories
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Region: Spanish
Taste: Refreshing, Tangy, Herbal, Citrusy, Savory