Gazpacho Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
752 kcal
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Cuisine
Mediterranean, Spanish
Gazpacho Recipe
Description
Gazpacho Recipe uses ripe tomatoes peeled after brief boiling, combined in a food processor with soaked stale bread, cucumber, celery, green bell pepper, green onions, and garlic. The broth is enriched with extra virgin olive oil and sherry vinegar, while seasonings including salt, black pepper, cumin, cayenne pepper, and a pinch of sugar balance the flavors. Chopped fresh mint and cilantro bring herbal freshness to the soup.
The soup is blended until smooth, with additional water added to adjust thickness. Chilling the gazpacho for several hours or overnight helps develop the flavors. It is traditionally served cold and can be presented as a light lunch or appetizer. Leftover gazpacho stores well refrigerated for several days.
For smaller servings or appetizers, gazpacho can be portioned into small chilled glasses. The recipe serves about 4 people for a main dish portion and more for appetizers.
Ingredients
- 4 to 5 lices artisan bread crust removed, stale
- water
- 5 tomato about 2 pounds, large, ripe
- 1/2 cucumber peeled, chopped, English variety
- 1 celery chopped, stalk
- 1 green bell pepper cored, seeded, roughly chopped
- 2 green onion trimmed, roughly chopped, more for garnish
- 2 garlic peeled, roughly chopped, cloves
- extra virgin olive oil
- 2 tbsp sherry vinegar
- salt
- black pepper
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper optional if you like spicy
- Pinch sugar
- mint torn or chopped, fresh small handful
- cilantro torn or chopped, fresh small handful
Instructions
- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
- Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
- When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.
Notes
- Refrigerate gazpacho for a couple of hours or overnight to deepen the flavor.
- Serve chilled as a main meal with a hearty salad or in small glasses as an appetizer.
- Store leftovers in airtight glass containers in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Calories | 75.2kcal | 4% |
| Carbohydrates | 14.8g | 5% |
| Protein | 2.9g | 6% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.2g | 1% |
| Trans Fat | 0.1g | 5% |
| Sodium | 89.6mg | 4% |
| Potassium | 356.9mg | 8% |
| Fiber | 2.3g | 9% |
| Sugar | 4.6g | 9% |
| Vitamin A | 1065.1IU | 21% |
| Vitamin C | 31.9mg | 35% |
| Calcium | 66.4mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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