Prep timeare on hot days. Simply chop the vegetables, let them marinate, blend everything together, allow the soup to rest briefly, and serve it chilled. What Does Gazpacho Taste Like? If you have never tried gazpacho before, think of it as a fresh chilled vegetable soup. The tomato flavor is the main feature, while cucumber adds freshness. Red bell pepper brings a mild sweetness and a pleasant vegetable flavor. Red onion and garlic add more depth, while sherry vinegar provides a light acidity. Extra virgin olive oil brings everything together and gives the soup a smooth, rich feel. Salt and black pepper finish the seasoning and help balance all the flavors. Although this soup is light, it still has plenty of flavor. Served with crusty bread, it can make a satisfying meal. What You Need for This Recipe Gazpacho does not require a long list of ingredients. The most important things are using fresh vegetables and keeping the quantities balanced. 1. Ripe Tomatoes Tomatoes are the main ingredient in this recipe, so choosing good, ripe tomatoes makes a noticeable difference. You will need: 1 kg / 2 lb ripe tomatoes About 7 tomatoes Cut into 8 wedges Cores removed The juicier and riper the tomatoes are, the better the finished gazpacho will taste. Since the soup is not
ServingsDuring marinating, the olive oil combines with the vegetables, garlic, and vinegar. Once everything is blended, the oil helps give the soup a fuller and smoother texture. A little extra olive oil is also used as a finishing touch when
Ingredients
Gazpacho
- 1 kg / 2 lb ripe tomatoes — approximately 7, cut into 8 wedges with cores removed
- 1 cucumber — 20 cm / 8″ long, peeled and diced into 1 cm / 1/2″ cubes
- 1 red capsicum/bell pepper — cut into 1.5 cm / 1/2″ cubes
- 2 garlic cloves — chopped
- 1/4 cup red onion — finely diced
- 1/4 cup extra virgin olive oil — plus extra for serving
- 1 1/2 tbsp sherry vinegar — white wine or champagne vinegar can be used as a substitute
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Serving
- Crusty bread
- Cucumber — cut into small cubes, optional
7. Keep the Garnish Simple
- Calories: 189 cal
- Carbohydrates: 15 g
- Protein: 3 g
- Fat: 14 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 10 g
- Sodium: 453 mg
- Potassium: 784 mg
- Fiber: 4 g
- Sugar: 9 g
- Vitamin A: 3070 IU
- Vitamin C: 76 mg
- Calcium: 44 mg
- Iron: 1 mg
Advertisement
Instructions
- Gazpacho is convenient to prepare ahead because there is no cooking involved.
- Start by cutting all the vegetables and combining them with the olive oil, vinegar, salt, pepper, and garlic.
- Cover the bowl and leave the mixture to marinate.
- When you are ready to finish the recipe, blend everything together.
- Allow the blended soup to rest for 15 minutes so the aeration settles, then chill it before serving.
- This approach means most of the work can be completed before the meal.
Advertisement
Nutrition
Calories: 189 cal · Protein: 3 g · Fat: 14 g · Carbohydrates: 15 g · Saturated Fat: 2 g · Fiber: 4 g · Sugar: 9 g · Sodium: 453 mg
Advertisement
