Gazpacho
Spanish Gazpacho is one of the best ways to use your farmers’ market tomatoes. Blend ’em with fresh veggies, olive oil, and some vinegar, and you’ve got yourself a sweet, tangy, smooth summer soup.
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For the Soup
- 2 pounds ripe tomatoes, cored and roughly chopped, 900g
- 1 English cucumber, peeled and roughly chopped, 280g
- 1 medium red bell pepper, seeded and roughly chopped, 170g
- ½ small red onion, roughly chopped, 70g
- 2 cloves garlic, peeled, 6g
- 2 tablespoons extra virgin olive oil, 30ml
- 2 tablespoons red wine vinegar, 30ml
- 1 teaspoon fine sea salt, or to taste, 6g
- ¼ teaspoon freshly ground black pepper, 0.5g
- ¼ teaspoon ground cumin, optional, 0.5g
- 2 –4 tablespoons cold water, as needed, 30–60ml
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Core the tomatoes and roughly chop them into pieces that will fit easily into your blender.
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Peel and roughly chop the cucumber. Remove the stem and seeds from the bell pepper, then roughly chop it. Roughly chop the red onion and peel the garlic cloves.
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Add the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, cumin (if using), and 30ml (2 tablespoons) of cold water to a high-speed blender.
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Blend on high for 1–2 minutes, or until completely smooth, stopping to scrape down the sides if needed.
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If you prefer a thinner gazpacho, blend in the remaining cold water, 1 tablespoon at a time, until you reach your desired consistency.
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Pour the gazpacho into a covered container and refrigerate for at least 2 hours, or until thoroughly chilled.
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Stir well before serving. Taste and adjust with additional salt, black pepper, or a splash of red wine vinegar if needed.
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Ladle into bowls or glasses and garnish with diced cucumber, chopped parsley or basil, a drizzle of olive oil, and freshly ground black pepper. Serve with crusty bread or toasted sourdough, if desired.
- Fresh, fresh, fresh. Use very ripe, in-season tomatoes for the sweetest, most flavourful gazpacho. Same with all the other veggies.
- Scrape the sides of the blender. Scrape down the sides of the blender a couple of times to make sure everything makes it into the soup.
- Don’t skip the chill. Chill the gazpacho for at least 2 hours so the flavours get a chance to develop.
- Storage. Seal leftovers in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) and blend before serving. If the soup never went in the freezer, you can just give it a good stir.
Serving: 1bowl (without garnish), Calories: 88kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 398mg, Potassium: 496mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1935IU, Vitamin C: 49mg, Calcium: 30mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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