Description
Chilled Spanish Gazpacho brings summer’s freshest Mediterranean flavors to your table with garden-ripe tomatoes and crisp cucumber. Cool waves of bright herbs and olive oil blend seamlessly, offering refreshing comfort for warm afternoons you’ll savor completely.
Ingredients
Scale
Vegetables:
- 6 large tomatoes, peeled and chopped
- 1 cucumber, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids and Oils:
- 3 cups (710 milliliters) tomato juice
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) red wine vinegar
Seasonings and Optional Ingredients:
- 1 teaspoon (5 grams) salt
- 1/4 teaspoon (1.25 grams) black pepper
- 1/4 teaspoon (1.25 milliliters) hot sauce
- 1/2 teaspoon (2.5 grams) cumin
- Fresh parsley or cilantro for garnish
Instructions
- Finely chop fresh tomatoes, cucumber, green bell pepper, onion, and mince garlic into a spacious mixing vessel.
- Pour tomato juice, drizzle olive oil, and splash red wine vinegar over the chopped vegetables, seasoning with salt, pepper, cumin, and optional hot sauce.
- Use an immersion blender or standard blender to puree the mixture until desired consistency is achieved – ranging from silky smooth to slightly textured.
- Transfer the gazpacho into a sealed container and chill in the refrigerator for a minimum of 2 hours, allowing the flavors to harmonize and intensify.
- Before serving, gently stir the chilled soup to redistribute ingredients and ensure even flavor distribution.
- Garnish with freshly chopped parsley or cilantro, creating a vibrant and aromatic presentation that enhances the soup’s visual appeal and herbal undertones.
Notes
- Customize texture by adjusting blending time, from silky smooth to rustic and chunky for varied mouthfeel and visual appeal.
- Use ripe, high-quality tomatoes to ensure a vibrant, fresh flavor that elevates the entire dish’s taste profile.
- Enhance the gazpacho’s cooling effect by serving in chilled bowls or adding ice cubes, perfect for hot summer days.
- Experiment with alternative vegetables like roasted red peppers or add a splash of sherry vinegar for a more complex, sophisticated flavor dimension.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg