Traditional Spanish Gazpacho
Traditional Spanish Gazpacho
Gazpacho, a cold soup from Andalusia in southern Spain, has gained worldwide recognition for its unique combination of ingredients and ability to satisfy taste buds even on the hottest summer days. Join us as we explore the essence of traditional Spanish gazpacho and learn how to make a truly outstanding version of this classic dish.
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Servings: 4 servings
Calories: 105kcal
Ingredients
- 1.5 pounds of ripe tomatoes
- 1 large cucumber, peeled and seeded
- 1 medium green bell pepper
- 1 small red onion
- 2 garlic cloves
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Roughly chop the tomatoes, cucumber, bell pepper, red onion, and garlic cloves.
- Place all the chopped vegetables in a blender or food processor.
- Blend the ingredients until smooth and well-combined.
- While blending, gradually drizzle in the extra virgin olive oil and red wine vinegar.
- Depending on your taste, season with salt and freshly ground black pepper.
- Continue blending until you achieve a silky, homogeneous texture.
- Once blended, taste the gazpacho and adjust the seasoning if necessary.
- Transfer the gazpacho to a container and refrigerate for at least two hours to allow the flavors to meld together.
- Serve chilled and garnish with a drizzle of extra virgin olive oil, diced vegetables, or croutons for added texture and visual appeal.
Nutrition
Calories: 105kcal
