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Traditional Gazpacho

ThatsVegetarian's picture
It is hot, steamy and humid. There doesn’t seem to be relief on the way. What to do, what to do? Ah-ha! Make Gazpacho!!! No baking, easy to prepare, and so refreshing it will whisk you away. Gazpacho is a traditional dish from Spain that spread to Portugal and Latin America. They all have their own variations with adding bread or avocados and even omitting the tomatoes. They traditionally use a mortar and pestle instead of a blender of food processor, which cause the puree to foam a bit, and a sieve for the tomatoes to get the seeds out. It is great summer soup because it is a soup served cold and the acidity of the tomatoes add to the refreshingness of it. There is some prep work with dicing and chopping. Or you can just throw it all in the food processor until completely pureed. Your choice and it is worth it either way. To make the soup as rich and flavorful as you can, use fresh tomatoes from your own tomato plants or gather some up at a wonderful local farmers’ market. Canned tomatoes can be more flavorful than many fresh ones you buy in your regular supermarket. Check out this article on tomatoes. Letting it sit longer also enhances the flavor of the soup, a minimum of 2 hours but t is still spectacular days down the road.
Ingredients
  Red bell pepper 1 Medium, chopped
  Cucumber 1 Medium, chopped
  Tomatoes 5 Cup (80 tbs), chopped finely
  Red onion 1 Medium, chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Cilantro leaves 2⁄3 Cup (10.67 tbs), chopped finely
  Garlic 1 Clove (5 gm), chopped
  Anaheim pepper/Jalapeno or serrano peppers 2 Teaspoon
  Tomatoes 14 1⁄2 Ounce, diced (canned)
  Tomato juice 2 Cup (32 tbs)
  Avocado oil/Extra virgin olive oil 3 Teaspoon
  White wine vinegar/Red wine vinegar 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon, ground
Directions

MAKING
1. Take a bowl and add in red bell pepper (orange and yellow bell peppers can be used. Avoid green bell peppersas it may add bitterness to the dish), cucumber, 1/2 of chopped tomatoes, red onion, celery, cilantro, garlic and anaheim peppers and gently mix.
2. In a food processor, add in canned diced tomatoes and puree it.
3. To this tomato puree add half of the vegetables chopped, now use the pulse function in the food processor and pulse it for 5 times for about 3 to 5 seconds each. Once done add the remaining chopped vegetable mixture and pulse it again about 5 times for 3 seconds each.
4. Transfer the pureed mixture into a bowl. (Hold the blade of the food processor from underneath in order to avoid the blade from falling out while transfering the mixture)

FINALIZING
5. To add more flavor and a little bit more of the consistency add the remaining of the fresh chopped tomatoes and the tomato juice. And pour in the avocado oil, white wine vinegar and sprinkle with salt and freshly ground pepper.
6. Set the prepared mixture in the fridge for a minimum 2 hours and preferably overnight.

SERVING
7. Garnish with cucumber slices, lime and cilantro and serve chilled.

TIPS
You can use a mortar and pestle instead of the processor or a blender in order to avoid the tomato puree from foaming when blended.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
Spanish
Course: 
Appetizer
Taste: 
Sweet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
10
Quick and healthy is what you often wish to eat. For a vegetarian like you, we have a video with the traditional gazpacho recipe. It is simple and needs no cooking. Watch the chef as she blends the veggies and enjoy the recipe.

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