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| Gazpacho |
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| 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. |
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| 2 lbs |
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ripe juicy tomatoes |
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| 1 |
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green pepper |
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| 1 |
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small firm cucumber |
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| 1 |
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piece about 2" baguette or 4 slices white bread, better if old, as long as it is not moldy, no need to remove crust |
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| 1 |
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garlic clove, peeled |
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| 1/4 cup |
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extra virgin olive oil |
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| 1 Tbs |
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Salt |
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| 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. |
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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. |
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| Servings: 4 |
| Yield: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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242.13 |
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| Calories From Fat (54%) |
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131.73 |
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% Daily Value |
| Total Fat 14.94g |
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23% |
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| Saturated Fat 2.13g |
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11% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 1928.53mg |
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80% |
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| Potassium 713.28mg |
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20% |
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| Carbohydrates 24.68g |
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8% |
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| Dietary Fiber 4.33g |
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17% |
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| Sugar 8.73g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 20.35g |
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| Protein 4.62g |
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9% |
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| Recipe Type |
| Appetizer, Brunch, Light meal, Main meal, Milk Free, Soup, Summer, Supper, Vegetarian |
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| Cooking Tips |
| This is the family favorite version. You can become pretty creative with your gazpacho. I will list some suggestions: |
| >> Add 1 Tbs or more of good quality white or red wine vinegar. Balsamic or herb vinegar is not usually a good choice. |
| >> Add 1 onion besides or instead of garlic -we only like onion minced as garnish. |
| >> We like to use only salt, but you can add black pepper to your taste. Other herbs and spices can be added, cumin or paprika are the ones we like best. From the herbs, probably basil, some people like coriander, either fresh chopped leaves or ground. |
| >> We like green peppers, but use red, orange or yellow peppers. |
| >> Add or substitute vegetables - For instance, add carrot or lettuce. Substitute all vegetables except tomatoes for watermelon, season with salt and black pepper. Substitute cucumber and green pepper for grilled vegetables. |
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