Gazpacho
Gather the juiciest ripe tomatoes you can find, and your blender, and you are well on your way to making a gorgeous meal in just seconds. I love how gazpacho looks (and sounds) so special – especially when garnished with olive oil, flaky salt, croutons, and fresh herbs – but is actually so simple and quick to prepare. This is the perfect dish for entertaining, packing for lunch, or when it is just too hot to cook.
Servings: 2
Equipment
Ingredients
- 5 Roma tomatoes halved (about 1 1/2 pounds)
- 1-2 Cubanelle peppers core and seeds removed
- ¼ English cucumber peeled (about 1/2 pound)
- ¼ red onion sliced
- 1 clove garlic
- 1 jalapeño optional
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or sherry vinegar
- ½ cup cold filtered water (optional, see note)
- salt to taste
- 1 slice baguette ideally stale (optional)
Optional Toppings:
- olive oil, croutons, basil
Instructions
- Add the tomatoes, peppers, cucumber, onion, garlic, jalapeño (if using), olive oil, and vinegar to a blender. Season with salt. Blend on medium-high speed for 1 to 2 minutes, until smooth.
- NOTE: If the Gazpacho is too thick, you can add 1/2 cup of cold filtered water to thin it out.
- Optionally, once the veggies are blended, add a piece of bread in the gazpacho, let it soak for 1 minute and proceed to blend again. Check for seasoning.
- Pour this mixture over a sieve for a smooth consistency and chill.
- Serve with a drizzle of olive oil on top, fresh basil, and croutons or a fresh piece of sourdough on the side. Enjoy!
Video
Nutrition
Calories: 213kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 238mg | Potassium: 514mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1881IU | Vitamin C: 42mg | Calcium: 49mg | Iron: 1mg
