Gazpacho

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 128, total fat 8 G., saturated fats 1 G., proteins 3 G., carbohydrates 15 G., fiber 4 G., cholesterol 0 mg, sodium 852 mg, sugar 8 G.

To combat the summer heat, the Spanish invented the ingenious cold soup gazpacho. Refreshing, nutritious, rich in vitamins and healthy fiber, it requires no cooking; all you need are high-quality fresh vegetables and a blender. Thanks to the perfect balance of tomatoes, cucumbers, bell peppers, aromatic herbs, and spices, this version of gazpacho is delicious and balanced, with sweet, tart, and spicy notes. Before serving, let the gazpacho sit in the refrigerator to allow all the flavors to meld.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 clove garlic, peeled
700 g ripe tomatoes, preferably non-hybrid varieties, coarsely chopped
220 g cucumbers, peeled, seeded and coarsely chopped
2 green onions (white and green parts), coarsely chopped
Half a green bell pepper, seeded and coarsely chopped
1/4 jalapeño, coarsely chopped (if you like it hotter, leave the seeds in)
1/4 cup coarsely chopped fresh parsley
2 tbsp coarsely chopped fresh mint
2 tbsp extra-virgin olive oil + extra for serving
1 tbsp sherry vinegar
1.5 cups chilled tomato juice without salt
4 ice cubes
4 tbsp diced cucumber, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, cucumbers, sweet pepper, jalapeno pepper, green onions, sherry vinegar, tomato juice, parsley, mint

Cooking the dish according to the recipe:

On a cutting board, sprinkle the garlic lightly with a pinch of salt and, using the flat side of a large knife, crush it into a paste.
Combine the minced garlic, tomatoes, coarsely chopped cucumbers, green onions, bell peppers, jalapeños, parsley, and mint in a large bowl. Season with salt and pepper to taste. Add the olive oil and sherry and mix well.

Add half of the vegetable mixture to a blender and blend. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.
Ladle the soup into chilled bowls, drizzle with olive oil, sprinkle with diced cucumber, if using, and serve.

Categories:

recipe / Calorie content of prepared meals / Blender / Cold dishes / Summer dishes / Soups / Creamy soups / Food Network - recipes / Spanish cuisine