Gazpacho Recipe
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Category: |
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Ingredients: |
Ingredients: INGREDIENTS
2 pounds ripe roma tomatoes, halved and cored* (any garden tomatoes are great) (Winter recipe can use canned tomatoes)
1 small (1/2 lb) cucumber, peeled and seeded
1 medium green bell pepper, cored (colored peppers work well too)
1/2 small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled (ADD TO MIX AT THE END TO INFUSE THE FLAVOR)
3 tablespoons olive oil
2 tablespoons sherry vinegar (can use red wine vinegar or rice wine vinegar)
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin (optional)
1 thick slice of white bread, (soaked) , crusts removed
optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
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Directions: |
Directions:
Tomatoes: Roma tomatoes or medium round tomatoes-on-the-vine are standard for gazpacho in Spain. But any ripe, juicy, fresh tomatoes will do. No need to peel them, but it is important to core them (scoop out the seeds and any tough white core).
Cucumber: Small (6-inch) cucumbers are used in Spain, peeled and seeded.
Green bell pepper: ( any color of bell pepper you have on hand will do)
Bread: Leftover crusty white bread is the key to the texture of authentic gazpacho, helping to thicken it slightly and round out the flavors. Be sure to discard the crusts. Then to help the bread blend well, blend up the gazpacho, then poke the slice of bread into the center of the soup and let it sit there for 10 minutes to soften before blending it up.
Red onion: Just half of a small red onion will be plenty, peeled.
Garlic: I use two small garlic cloves, or one large clove.( Drop into finished blend to infuse garlic essence.)
Olive oil: Many traditional gazpacho recipes are loaded with tons of olive oil. This recipe just uses 3 tablespoons.
Sherry vinegar: If you can’t find sherry vinegar at your grocery store, you can substitute red wine vinegar or rice wine vinegar
Ground cumin: I love the subtle note it adds to this recipe.
Salt and black pepper: Essentials!
How to make gazpacho
HOW TO MAKE GAZPACHO:
Easy! To make homemade gazpacho, simply:
Puree the soup: Combine all of your ingredients (except garlic) in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency.
Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
Serve: Then serve the soup nice and cold, garnished with your favorite toppings.
NOTES
To core your tomatoes, simply scoop out and discard the seeds and any tough white core.
GAZPACHO SOUP TOPPINGS:
Sprinkle a few of the leftover chopped gazpacho veggies on top (such as tomato, green pepper, onion or cucumber).
Homemade croutons: Easy to make with the rest of your leftover bread
Fresh herbs: Basil, thyme, oregano, rosemary and/or chives are some of our faves.
Fresh-cracked black pepper: Always a must, in my book.
Olive oil: An extra drizzle on top is often traditional in Spain.
Cream: A drizzle of cream (or sour cream) can be nice and refreshing in the summertime.
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Preparation
Time: |
Preparation
Time:chill time in fridge |
Personal
Notes: |
Personal
Notes: I got this recipe in 1992 when Grandpa, Tom, Hannah and Sam went to the Olympics. I met a women in Madrid at the pool and she shared her favorite recipe with me. This is a great summer soup .It brings back memories of my time (times) in Spain.
Buen probecho /Enjoy
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