Gazpacho Recipe
Gazpacho is a versatile and refreshing dish that is perfect for summer. Originating from the Andalusian region of Spain, it has become a popular choice for those looking for healthy and flavorful recipes.
Ingredients
- 6 ripe tomatoes chopped (about 2 lbs)
- 1 cucumber peeled and diced
- 1 bell pepper red or yellow, chopped
- 1 small red onion chopped
- 2 cloves garlic minced
- 3 cups tomato juice or vegetable broth for a lighter taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar adjust to taste
- 1 teaspoon cumin optional
- Salt and black pepper to taste
- Fresh herbs like basil or parsley for garnish
Instructions
- In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic. Reserve some of the diced vegetables for garnish if desired.
- Transfer half of the vegetable mixture to a blender. Add 1.5 cups of tomato juice, olive oil, red wine vinegar, cumin, salt, and pepper. Blend until smooth. For a chunkier texture, blend less or pulse a few times.
- Pour the blended mixture into a large bowl. Then, add the remaining half of the chopped vegetables. Stir in the rest of the tomato juice to reach your desired consistency. Adjust the seasoning with more salt, pepper, or vinegar as needed.
- Cover the gazpacho and refrigerate for at least 2 hours, or overnight, allowing the flavors to meld.
- Ladle the chilled gazpacho into bowls. Garnish with fresh herbs and any additional toppings you like, such as croutons or diced avocado.
- Serve your refreshing gazpacho with crusty bread or as a light appetizer!