Basic tomato gazpacho
Basic tomato gazpacho is a chilled Spanish soup bursting with fresh flavours from ripe tomatoes, cucumber, and red peppers. It’s easy to make by blending fresh ingredients and chilling for a refreshing summer dish.
Cook time 0 min
Prep time 20 min
Ingredients:
1/2 onion1 garlic clove
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
4 cups tomatoes
1 red pepper
1 cucumber
3 cups tomato juice
2 tbsp vinegar
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.
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.
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.
Basic tomato gazpacho FAQ:
It's best to chill the gazpacho for at least 2 hours before serving. This allows the flavors to meld together beautifully.
While tomatoes are the main ingredient in gazpacho, you could try using roasted red peppers for a different flavor, but keep in mind that the taste will differ significantly.
If your gazpacho is too thick, you can add a little more tomato juice or cold water until you reach your desired consistency.
Store any leftover gazpacho in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days.
Yes, you can use other types of vinegar like apple cider vinegar or red wine vinegar, but this will slightly alter the flavor profile of the gazpacho.
Cooking 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.
Nutrition Facts
8 ServingsCalories 50kcal
Protein 2.08g
Carbohydrates 11g
Fiber 2.15g
Sugar 6g
Fat 6g
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