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Too hot for cooking? Try these other recipes that can be made without heating the kitchen. A big bowl of cowboy caviar and corn chips, or BLT pasta salad, or the fabulous BLT turkey avocado. Each and every one is perfect for eating in the summer!
If you've never had it before, Gazpacho is about to become your new favorite summer hobby. Not only is it super healthy, it's an absolutely delicious raw soup that's packed with fresh flavors. It's also completely vegan, gluten-free, and incredibly easy to make.
What does gazpacho mean?
Traditionally, gazpacho is a spicy cold vegetable soup made primarily of tomatoes, cucumbers, and peppers. Gazpacho has its origin in Spanish and Andalusian cuisine, where it was made for thousands of years from bread, garlic, olive oil and water. It wasn't until the 19th century, when tomatoes were introduced to the region, that it came close to the juicy red tomato-based soup that we know and love today.
Today, Gazpacho has expanded its definition to include other variations of cold soup. Some versions incorporate avocado, grapes, and even fresh fruit. Each version is as wonderful as the last one.
- Tomatoes. The recipe calls for plum tomatoes, but if you have ripe tomatoes that you prefer to use, including yellow tomatoes, go ahead and use them.
- Cucumbers Hot house, Persian or whatever you are cultivating.
- Onions. Red onions add some color to the soup.
- Garlic. This recipe is not for weak heart garlic! Add or subtract as you see fit.
- Peppers. Red peppers offer some sweetness, but really, any pepper color scheme will do.
- Tomato juice. Try to find a good quality, low sodium tomato juice. Vegetable tomato drinks (such as V-8) may be too salty to use in Gazpacho.
- Olive oil.
- Vinegar. White wine vinegar, sherry vinegar, or red wine vinegar are good options.
- Basil. Optional, but basil is a nice finishing touch if you serve gazpacho at a party.
How to make gazpacho:
The biggest and slowest thing you have to do is prepare your vegetables. But don't worry, nothing has to be precise! Although the blender or food processor does most of the work for you, cutting the ingredients into rough 1-inch chunks helps the steel blades process evenly, without making it all a mess.
- Chop the cucumber, tomatoes, bell peppers, and seedless onion into 1-inch pieces. Chop the garlic and reserve it.
- Keeping the vegetables separate, process each type using the pulse button on your food processor or blender until chopped into large chunks.
- As you go, pour the processed vegetables into a large bowl. Once all the vegetables are finished, add the tomato juice, olive oil, vinegar, and garlic. Stir everything, taste, and then adjust the seasoning. Stir again, wait a couple of minutes and try again.
- Chill in the refrigerator and drink whenever you like.
Classic gazpacho variations:
- Add a slice or two of stale bread to the blender to puree in the soup.
- Add avocado wedges for a creamier gazpacho.
- Some gazpacho chefs add a little ground cumin to the gazpacho.
- Add a pinch of Spanish chili, paprika, to give it a little flavor.
- The additional zucchini can be used sparingly on the gazpacho. Chop it and throw it into the mixture.
- Grill the peppers on the coals to give the soup a smoky touch.
Traditional gazpacho adorns:
What to serve on top of the cold tomato soup to make it perfect.
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- A drizzle of olive oil.
- Chopped hard-boiled egg.
- Homemade croutons.
- Chopped red pepper or cucumbers for crispness and color.
- A gauze of fresh basil or some fresh chopped chives.
Cuisine: Spanish Preparation time: 20 minutes Cook time: 5 minutes Total time: 25 minutes Servings: 8 (2 cups) servings Calories: 204kcal
- 8 plum tomatoes, chopped into 1-inch pieces
- 3 red bell peppers, seeded, seeded, and chopped into 1-inch pieces
- 2 unpeeled greenhouse cucumbers, cut in half lengthwise, seeded, and cut into 1-inch pieces
- 2 medium red onions, chopped into 1-inch pieces
- 46 ounces tomato juice
- 1/2 cup of olive oil
- 1/2 cup of white wine vinegar
- 6 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Fresh basil chiffonade or sprig, for garnish
- In a food processor that engages the steel blade, press the tomatoes, peppers, cucumbers, and red onions. separately until it is chopped into thick pieces (do not press to make porridge).
- Combine all vegetables in a very large bowl (at least 4 quarts). Add tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and cool well. Garnish with basil before serving.
Adapted from The Barefoot Contessa Cookbook. This recipe makes 4 quarters:
- 8 servings (2 cups) starters
- 16 appetizer servings (1 cup)
Calories :: 204kcal