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Equipment
Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Andalusian-Style Tomato Gazpacho
Portions:
6
Preparation Time:
15
minuten
min
2
uur
uur
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Recept afdrukken
Equipment
Food processor
Ingrediënten
▢
2½
pounds
very ripe tomatoes
quartered
▢
2
garlic cloves
coarsely chopped
▢
1
medium
red bell pepper
coarsely chopped (about ¾ cup)
▢
One
2-inch chunk country bread, crust removed
▢
2
tablespoons
sherry vinegar or red wine vinegar
▢
2
teaspoons
salt
▢
½
teaspoon
ground cumin
optional
▢
1
teaspoon
sugar
▢
½
cup
mild extra-virgin olive oil
▢
Finely chopped red and green bell peppers
for garnish (optional)
Instructies
In a food processor, combine half of the tomatoes, all of the garlic, coarsely chopped pepper, bread, vinegar, salt, cumin, and sugar.
Process until smooth.
With the motor running, gradually add the remaining tomatoes and blend until smooth.
Slowly drizzle in the olive oil until fully incorporated.
Strain the mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a ladle to extract as much liquid as possible.
Discard the solids.
Cover the bowl and refrigerate the gazpacho for at least 2 hours, or overnight, to chill and allow the flavors to meld.
Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if needed.
If the soup is too thick, you can thin it with a bit of ice water.
Pour the chilled gazpacho into individual bowls and garnish with finely chopped red and green bell peppers, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this refreshing gazpacho with a crisp, dry Spanish white wine such as Albariño or a chilled rosé.
Nutritional Information
Calories:
210
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
17
g
|
Fiber:
3
g
|
Sugar:
8
g
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Recipe Category
Appetizer
/
Soup
Country
European
/
Spain
Diets
Gluten Free
/
Vegetarian