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Gazpacho

Created by All Foods Natural, Monday, 29 October 2007

Description

The better tomatoes you use the better your gazpacho will be. Juicy tomatoes -like plum tomatoes, or any other of the kind used for sauce- work best. If desperate for gazpacho but with no fresh tomatoes at hand, use tomato juice, tomato puree or canned tomato is not recommended, though once you have tried the real thing you will find the taste very different. The second most important ingredient for flavor is olive oil. If there is no time to chill the gazpacho, add ice cubes, though you might find the taste too strong; gazpacho improves with some rest. Prepare your gazpacho the day before, or when you get up in the morning, it will be perfect for your lunch or evening meal.

Ingredients

At a glance

Cuisine

Ingredients

Difficulty

Course/Dish

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Meal Time

Special Diets

Serves

2 lbs		ripe juicy tomatoes
1		green pepper
1		small firm cucumber
1		piece about 2" baguette or 4 slices white bread, better if old, as long as it is not moldy, no need to remove crust
1		garlic clove, peeled
1/4 cup		extra virgin olive oil
1 Tbs		Salt

Methods/steps

1	Put the bread to soak in 2 cups of water in a large pot. Wash the tomatoes, chop them roughly -no need to peel them- and add to the pot with the bread.
2	Peel and roughly chop the cucumber. Wash, cut stem, discard seeds and roughly chop the pepper. Add to the pot as you chop. Add the garlic, olive oil and salt.
3	Use a hand blender to liquidize the vegetables right in the pot. No need to process by batches or extra clean up.
4	Strain the puree through a coarse sieve into a soup bowl. A food mill with a coarse bottom will do. All tomato seeds and skin will be left in the sieve. Your gazpacho will be a smooth puree. Cover and chill in the fridge for at least 1 hour. Check seasoning before serving.
5	Mince a bit of tomato, green pepper and cucumber for garnish. Set aside. Other suitable garnishes are bread, cut in small cubes, finely chopped onion or chopped hard-boiled egg. Present the garnish in separate bowls, or a tray with divisions, and a serving spoon. Everyone can choose a favorite garnish or combination.

Ntrition Notes

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		242.13
Calories From Fat (54%)		131.73
		% Daily Value
Total Fat 14.94g		23%
Saturated Fat 2.13g		11%
Cholesterol 0.00mg		0%
Sodium 1928.53mg		80%
Potassium 713.28mg		20%
Carbohydrates 24.68g		8%
Dietary Fiber 4.33g		17%
Sugar 8.73g
Sugar Alcohols 0.00g
Net Carbohydrates 20.35g
Protein 4.62g		9%

Additional Tips

Cover the rice at any point when it is simmering, if you feel the liquid is evaporating too fast. If you need to add liquid, it should be hot.

If using the microwave to heat the liquid up to the boiling point, remember to insert a wooden stick os plastic spoon. Overheated liquid does not always bubble in the microwave, and it could explode in your face. A stick will help to create bubbles. Though the salt should be enough in this case, it is better to be safe than burnt.

When the rice is sautéed first, you get a better rice if the liquid is seasoned and boiling when you add it. I get the same good result with cold water. Add the water and the salt to the pan at the same time, just stir once. Wait until it starts boiling -it will take longer- to add the lemon, finish as before.

Garlic and salt are enough to flavor the rice, but you can add pepper to your taste.

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