Gazpacho Recipe
This Spanish delicacy is one you should definitely try if you've got some time to explore a new recipe. It's the perfect summer lunch soup!
Equipment
- 1 Food processor or blender
- 1 Large bowl
- Fine mesh sieve
Ingredients
- 4 large ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1 small red onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- Optional garnish: chopped cucumber, bell pepper, and fresh herbs
Instructions
- In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic cloves. Blend until the mixture is smooth and well combined.
- Add the olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again until all the ingredients are fully incorporated and the gazpacho has a smooth consistency.
- Taste the gazpacho and adjust the seasonings according to your preference. You can add more salt, pepper, or vinegar to enhance the flavors.
- Once the gazpacho is well blended and seasoned, transfer it to a large bowl or container with a lid. Cover and refrigerate for at least 2-4 hours, or until well chilled.
- Before serving, give the gazpacho a good stir to ensure it is well mixed. If desired, you can strain the gazpacho through a fine-mesh sieve for a smoother texture.
- Ladle the chilled gazpacho into bowls or glasses. Garnish with chopped cucumber, bell pepper, and fresh herbs, if desired. This adds a delightful crunch and visual appeal to the dish.
- Serve the gazpacho immediately, and enjoy the refreshing flavors of this traditional Spanish delight.