Basic tomato gazpacho
Discover a refreshing and easy-to-make Basic Tomato Gazpacho recipe perfect for warm days! Made with fresh tomatoes, red pepper, cucumber, onion, garlic, and a hint of olive oil, salt, black pepper, and vinegar. Enjoy this chilled Spanish classic packed with vibrant flavors and healthy ingredients.
- 07 Jul 2024
- Cook time 0 min
- Prep time 20 min
- 8 Servings
- 10 Ingredients
Tomato Gazpacho is a refreshing and healthy cold soup, perfect for hot summer days. Made with fresh tomatoes, cucumber, and red pepper, this traditional Spanish dish is easy to prepare and packed with flavors. The following simple recipe will guide you through creating a delicious and nutritious bowl of gazpacho.
Ingredients:
Instructions:
- *Onion:* Peel and finely chop half an onion.
- *Garlic:* Peel and mince one garlic clove.
- *Tomatoes:* Wash and core the tomatoes, then chop them into chunks.
- *Red Pepper:* Wash, deseed, and chop the red bell pepper into small pieces.
- *Cucumber:* Peel, deseed if large, and chop the cucumber into chunks.
- Place the chopped onion, minced garlic, tomatoes, red bell pepper, and cucumber into a blender.
- Add 3 cups of tomato juice to the blender.
- Pour in 3 tablespoons of olive oil.
- Add 1 teaspoon of salt and 1 teaspoon of black pepper.
- Finally, add 2 tablespoons of vinegar.
- Blend all the ingredients on high speed until the mixture is smooth and well combined. If the gazpacho seems too thick, add a bit more tomato juice or cold water to achieve your desired consistency.
- Transfer the gazpacho to a large bowl or container, cover it, and refrigerate for at least 2 hours. Chilling the soup allows the flavors to meld together.
- Stir the gazpacho well before serving. Serve it chilled, garnished with a drizzle of olive oil or with optional toppings such as croutons, chopped vegetables, or fresh herbs.
- Consider adding finely chopped cucumber, red pepper, or a sprinkle of fresh herbs like basil or parsley for added texture and flavor.
Tips:
- Ensure all the vegetables are fresh and ripe, as this will greatly enhance the flavor of your gazpacho.
- For a smoother consistency, strain the soup through a fine mesh sieve after blending.
- Chill the gazpacho for at least 2 hours before serving to allow the flavors to meld together.
- Experiment with additional toppings such as croutons, chopped herbs, or diced vegetables to add more texture and flavor.
- If you prefer a spicier kick, add a pinch of cayenne pepper or a splash of hot sauce.
By following this recipe, you can create a delightful and cooling tomato gazpacho that is perfect as a starter or a light meal. The freshness of the vegetables combined with the tanginess of the vinegar and the depth of the olive oil creates a symphony of flavors that is refreshing and satisfying.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 2.08g | 1% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 2.15g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.78g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 88ug | 9% |
| Choline 16mg | 3% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 80mg | 87% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 0.74mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 500mg | 15% |
| Selenium, Se 0.64ug | 1% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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