Spain Gazpacho Recipe
User Reviews
5
Spain Gazpacho Recipe
Description
The Spain Gazpacho Recipe begins by peeling ripe tomatoes and soaking stale bread until softened, which adds body and a smooth texture to the soup. The peeled tomatoes, cucumber, seeded red bell pepper, garlic, soaked bread, olive oil, red wine vinegar, salt, and black pepper are combined and blended until creamy yet still slightly textured. The soup is then chilled for at least 30 minutes to develop flavors and refresh the palate.
The fresh vegetable garnishes of cucumber slices, chopped tomato, and minced chives add crispness and visual appeal when served. This cold, savory soup offers a bright, tangy profile with the olive oil bringing gentle richness. It is traditionally served as a starter or light meal, especially popular during hot weather.
Leftovers keep refrigerated up to 3 days but freezing is not recommended as it alters texture and flavor. Reheating is unnecessary; the gazpacho is designed to be served cold or at room temperature for the best experience.
Ingredients
- 6 tomatoes very ripe
- 2 lices bread slightly stale
- 1 medium cucumber
- 1 red bell pepper
- 2 cloves garlic
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
To Garnish
- 1 small cucumber sliced
- ¼ cup tomato chopped
- 1 tablespoon chives minced
- 2 tablespoon olive oil
Instructions
- Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin.
- At the same time place a slightly stale bread in a bowl with about ½ cup of cold water and let it sit for 10-20 minutes until bread softens.
- Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
- Roughly chop the tomatoes, cucumber, remove the seeds from red bell pepper and chop it as well.
- Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
- Adjust the seasoning if needed.
- Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.
Notes
- Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
- Do not freeze this gazpacho as freezing negatively affects its texture and fresh flavor.
- Serve chilled or at room temperature; do not reheat to preserve the intended cold refreshment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Sodium | 366mg | 15% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1882IU | 38% |
| Vitamin C | 56mg | 62% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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