Introduction
Gazpacho, a refreshing and vibrant cold Spanish soup, is the perfect dish to enjoy during warm summer days. Bursting with the flavors of fresh vegetables, it is not only delicious but also incredibly nutritious. This recipe combines ripe tomatoes, crisp cucumbers, sweet bell peppers, and aromatic garlic to create a cooling treat that can be served as an appetizer or a light meal. With the added richness of extra virgin olive oil and a hint of vinegar, this gazpacho is sure to impress at any gathering. Let’s explore the ingredients needed to create this delightful dish.
Detailed Ingredients with measures
1 kg (2 lb) ripe tomatoes (approximately 7), cut into 8 wedges, core 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 tablespoons sherry vinegar (substitute with white wine or champagne vinegar)
3/4 teaspoon cooking/kosher salt
1/2 teaspoon black pepper
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 3 hours (or up to 24 hours for marinating)
Yield: 4-6 servings
Instructions
1. Marinate: In a large bowl, combine all the gazpacho ingredients. Cover and let them marinate for at least 3 hours, preferably 12 to 24 hours.
2. Blend: Transfer the marinated mixture into a blender and blend on high until smooth. For a completely smooth texture, pass the mixture through a fine mesh strainer or food mill and discard the solids.
3. Rest: Pour the blended soup into a bowl and let it rest for 15 minutes to allow the bubbles to subside.
4. Serve: Stir the soup, then ladle it into bowls. Garnish with diced cucumber, if using, and a drizzle of olive oil. Serve with crusty bread.
Enjoy this refreshing gazpacho as a perfect summer dish, ideal for sharing with friends and family!
Detailed Directions and Instructions
Marinate
In a large bowl, combine the ripe tomatoes, cucumber, red capsicum, garlic, red onion, extra virgin olive oil, sherry vinegar, salt, and black pepper. Mix well to ensure all ingredients are evenly coated. Cover the bowl with plastic wrap or a lid and let the mixture marinate in the refrigerator for at least 3 hours. For best flavor, allow it to marinate for 12 to 24 hours.
Blend
After marinating, transfer the entire mixture into a blender. Blend on high speed until you achieve a smooth consistency. If you prefer an ultra-smooth texture, you can pass the blended mixture through a fine mesh strainer or food mill, discarding any solids left behind.
Rest
Once blended, pour the gazpacho into a serving bowl. Allow it to rest for about 15 minutes. This time will help any bubbles subside and enhance the texture of the soup.
Serve
Before serving, stir the soup gently. Ladle it into individual bowls. If desired, garnish with additional diced cucumber and a drizzle of extra virgin olive oil. Serve alongside crusty bread for a delightful accompaniment.
Notes
Ingredient Selection
Use ripe tomatoes for the best flavor. Look for tomatoes that are firm yet slightly soft to the touch, indicating ripeness.
Variations
You can adjust the acidity of the soup by varying the amount of vinegar to suit your taste preferences. If you prefer a spicier profile, consider adding a pinch of cayenne pepper or diced jalapeños.
Storage
Store any leftover gazpacho in an airtight container in the refrigerator. It generally keeps well for 3 to 4 days. The flavors may intensify as it sits, so you might want to taste and adjust seasoning before serving again.
Serving Suggestions
This soup can be enhanced with toppings such as croutons, fresh herbs like basil or parsley, or additional chopped vegetables. It’s also perfect as a refreshing starter on a warm day.
Cook techniques
Marinating
Marinating the vegetables allows the flavors to meld together and enhances the overall taste of the gazpacho. Aim for a marinating time of at least 3 hours, but ideally let it rest for 12 to 24 hours in the refrigerator for the best results.
Blending
When blending the marinated mixture, start on a low speed to combine the ingredients before increasing to high. This ensures a smooth consistency. If you prefer a finer texture, strain the blended mixture to remove any solids, achieving a silky finish.
Resting
Allowing the blended soup to rest for 15 minutes helps settle any air bubbles from the blending process. This results in a more aesthetically pleasing presentation when served.
Garnishing
Garnishing the soup with diced cucumber and a drizzle of olive oil adds texture and visual appeal. It enhances the dish while providing additional flavor contrasts.
Serving
Serving gazpacho with crusty bread complements its refreshing taste. The bread can be used to scoop up the soup or enjoyed alongside for a satisfying meal.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be used as a substitute for fresh tomatoes, but for the best flavor, choose high-quality canned varieties and adjust the seasoning accordingly.
How can I adjust the spiciness of the gazpacho?
If you want to add some heat, consider incorporating a small jalapeño or a dash of hot sauce when blending the soup.
Can I make gazpacho ahead of time?
Absolutely! Gazpacho can be made ahead of time and stored in the refrigerator. The flavors will develop even more as it sits.
Is gazpacho gluten-free?
Yes, gazpacho is naturally gluten-free. Ensure that any bread served alongside is also gluten-free if needed.
What can I serve with gazpacho other than bread?
You can serve gazpacho with various accompaniments, such as croutons, avocado slices, or even a side salad, for a complete meal.
Conclusion
The gazpacho made from these fresh ingredients is not only refreshing but also bursting with flavors. It is a perfect dish for hot weather, serving as a delightful appetizer or main course. The combination of ripe tomatoes, crisp cucumber, and other vibrant vegetables blended together creates a nourishing and satisfying experience. With a little patience during marination, the flavors meld beautifully, offering a deliciously unique taste that celebrates the essence of summer produce.
More recipes suggestions and combination
Chilled Avocado Soup
Blend ripe avocados, yogurt, garlic, and lime juice for a creamy, refreshing soup. Serve with diced tomatoes and cilantro for added flavor.
Roasted Red Pepper and Tomato Soup
Roast red peppers and tomatoes, then blend with garlic, onion, and vegetable broth for a warm and smoky soup. Garnish with fresh basil.
Cucumber and Mint Salad
Combine diced cucumber with chopped mint, feta cheese, and a drizzle of lemon vinaigrette for a light, refreshing salad.
Tomato and Herb Bruschetta
Top crusty bread with a mixture of diced tomatoes, garlic, basil, and olive oil for a classic appetizer. Bake until the bread is crisp.
Stuffed Bell Peppers
Fill bell peppers with a mixture of quinoa, black beans, corn, and spices, then bake until tender. Serve with a side of salsa for extra zest.
