Classic Gazpacho
Gazpacho is a traditional Spanish recipe made for hot summer days (and nights). This refreshing cold tomato soup is easy to make in advance and is good to have in the fridge when you need to cool off!
Equipment
- Blender
Ingredients
- 1 kg tomatoes use a large variety
- 1 cucumber
- 1 shallot
- 1 clove garlic
- 1 red bell pepper
- 1 tablespoon sherry vinegar
- 1 tablespoon white wine vinegar
- 2 tablespoon basil
- 1 tablespoon parsley
- 3 tablespoon extra virgin olive oil
Instructions
- Boil the kettle, and place the tomatoes in a bowl of salted boiling water for a few minutes to loosen the skins.
- Peel the cucumber, cut lengthways, and scoop out the seeds. Cut into chunks, keeping a handful back for your garnish.
- Finely dice the bell pepper and shallot. Keep a small amount back for garnish.
- Sprinkle some salt over the diced garlic and crush it into a paste using the back of a knife or spoon.
- Remove the tomatoes carefully with a slotted spoon, slide the skins off and cut them in half to scoop out the seeds being sure to preserve as much flesh as you can
- Place the tomatoes in a blender with the garlic, cucumber chunks, bell pepper, sherry vinegar, white wine vinegar, half the basil, and a generous glug of olive oil and blend until smooth. Chill in the fridge for an hour.
- Pour the gazpacho into bowls and top with the finely diced shallot, bell pepper, cucumber and some chopped basil and parsley, plus an extra drizzle of olive oil.
- Season to taste and serve.
Notes
Serve in espresso cups for a cute summer appetizer.
If the gazpacho is too thick, add a tablespoon of water at a time until you reach the desired consistency.
Stir before pouring out and serving once it has chilled.
Nutrition
Calories: 164kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 17mgPotassium: 793mgFiber: 4gSugar: 9gVitamin A: 3205IUVitamin C: 77mgCalcium: 45mgIron: 1mg
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