Gazpacho
Cold tomato soup.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prep the Vegetables: Wash and chop the tomatoes, cucumber, green pepper, and onion into rough chunks. Smash the garlic cloves.
- 2
First Blend: In a powerful blender, combine the tomatoes, cucumber, pepper, onion, and garlic. Blend on high for 2-3 minutes until completely smooth and liquefied.
- 3
Emulsify the Oil: With the blender running on a medium speed, slowly stream in the extra virgin olive oil to create a rich, creamy emulsion.
- 4
Season: Add the sherry vinegar and sea salt. Blend for another 10 seconds. Taste and adjust seasoning, adding more vinegar or salt if necessary to brighten the flavors.
- 5
Strain (Optional): For a silky-smooth texture, pass the mixture through a fine-mesh sieve, pressing the liquid through with a spatula and discarding the skins and seeds.
- 6
Chill and Serve: Transfer the Gazpacho to a glass pitcher and chill in the refrigerator for at least 2 hours. Serve very cold, garnished with a drizzle of olive oil and finely diced cucumber.
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