Gazpacho
This is my very traditional recipe for gazpacho. Nowadays you see pieces of bread being added and everything else. This is the simplest and easiest recipe I know of. I have been making it for years to rave reviews.
This is my very traditional recipe for gazpacho. Nowadays you see pieces of bread being added and everything else. This is the simplest and easiest recipe I know of. I have been making it for years to rave reviews.
- Carbohydrate 21.40985 g
- Cholesterol 0 mg
- Fat 3.15366666666667 g
- Fiber 5.59950018246969 g
- Protein 4.39081666666667 g
- Saturated Fat 0.475826666666667 g
- Serving Size 1 1 Serving (499g)
- Sodium 47.282 mg
- Sugar 15.8103498175303 g
- Trans Fat 0.323855 g
- Calories 116 calories
Step-by-step
- Take half of the tomatoes, onion, cucumber, bell peppers, and all of the garlic cloves and basil leaves and (if using), hot pepper and throw them into a food processor. Process into a (almost smooth) soup mixture.
- Take the rest of the tomatoes, onion, cucumber, and bell peppers and chop finely and reserve.
- Just before serving, add salt and pepper to soup.
- To serve:
- Fill soup bowls about 3/4 of the way to the top with the soup mixture. Pace the bowl with the chopped veggies around to that each person may add as much of each as they prefer to their soup. Drizzle just a small amount of the best olive oil you can find over top of the soup and enjoy!
Working in Batches with Limited Motor Power
Small food processor bowls cannot hold four medium tomatoes, two cucumbers, two bell peppers, an onion, and garlic all at once. Divide the produce in half before pureeing to prevent motor strain and liquid overflow. Pulse the blades until the mixture reaches a semi-fluid consistency with slight texture remaining. A powerful motor creates a smooth emulsion, whereas weaker blades leave larger chunks behind.Scaling Portions for Single Households or Small Fridges
This preparation yields six servings, which occupies significant refrigerator space in large containers. Halve the vegetable quantities if storage room is tight or if cooking for one person. Retain the ratio of garlic cloves to balance the acidity of the tomatoes. Keep the reserved finely chopped vegetables separate until the exact moment of plating to maintain distinct cell structures.Adapting Produce and Oils
Swapping green bell peppers for red varieties shifts the flavor profile from grassy to sweet. Using lower-grade cooking oils instead of extra virgin olive oil impacts the finishing emulsion because cold temperatures mute inferior fats. Chill the pureed base for at least sixty minutes before serving to allow the salt to draw moisture from the solids and integrate the aromatics.
