Try this Basic Gazpacho recipe, or contribute your own.
- Carbohydrate 31.19134 g
- Cholesterol 0 mg
- Fat 1.2932 g
- Fiber 8.19850027322769 g
- Protein 6.33073 g
- Saturated Fat 0.242175 g
- Serving Size 1 1 Serving (1010g)
- Sodium 189.613 mg
- Sugar 22.9928397267723 g
- Trans Fat 0.37676 g
- Calories 147 calories
Step-by-step
- Put everything in a blender, and puree.
- Refrigerate 15 minutes, or until cold.
- Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil.
Throwing all the vegetables into a blender without first chilling the container often results in a lukewarm purée that lacks proper structural integrity. Raw soups rely on temperature control rather than thermal cooking to develop their flavors. Processing breaks cell walls mechanically, releasing natural juices rapidly. Adding ice cubes alters the water balance, so rely strictly on refrigerator temperature to achieve the desired chill.
Storage and Freezing Realities
Freezing this raw vegetable mixture destroys the cell structure entirely. Upon thawing, the water separates completely from the tomato solids, leaving an unappealing watery layer and a mushy texture. Store the blended liquid in an airtight glass container for up to 48 hours maximum. Beyond two days, the raw garlic flavor sharpens aggressively and overpowers the fresh tomatoes and cucumbers.
- Substitute red wine vinegar with white balsamic at a one-to-one ratio for a milder acidity profile.
- Ensure the cucumber is peeled if the skin tastes bitter, as bitterness concentrates during blending.
- Strain the purée through a fine-mesh sieve if a completely smooth mouthfeel is preferred over a rustic texture.
