Gazpacho 1 Adopted
Cool down on a hot day with "Gazpacho 1 Adopted," a refreshingly vibrant Andalusian-inspired chilled soup that's as simple as it is satisfying. Packed with the natural flavors of ripe tomatoes, crisp cucumber, and sweet red bell pepper, this no-cook recipe is elevated with the subtle richness of extra-virgin olive oil and a tangy splash of red wine vinegar. Day-old bread lends a luxuriously creamy texture, while garlic and red onion bring just the right amount of zing. Ready in just 20 minutes, this easy gazpacho can be enjoyed immediately, but chilling it allows the flavors to truly meld. Serve it in bowls or glasses, and garnish with fresh basil or parsley for an elegant touch. Perfect for summer entertaining, this healthy, vegan, and gluten-friendly dish is a must-have addition to your recipe repertoire.
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Recipe Information
Ingredients
- 6 medium (ripe) Tomatoes
- 1 large (peeled and deseeded) Cucumber
- 1 medium Red bell pepper
- 2 cloves Garlic
- 0.5 medium Red onion
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 cup Water
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground, or to taste) Black pepper
- 2 slices (day-old white bread, crusts removed) Bread
- 1 tablespoon (chopped, optional) Basil or parsley (optional for garnish)
Instructions
Start by preparing the vegetables: core the tomatoes, peel and deseed the cucumber, deseed the red bell pepper, and peel the garlic and red onion.
Roughly chop the tomatoes, cucumber, red bell pepper, garlic, and red onion into smaller pieces to make blending easier.
Soak the bread slices in a small bowl of water for a minute, then squeeze out the excess water and set aside.
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, garlic, red onion, soaked bread, olive oil, red wine vinegar, and water.
Blend the ingredients until smooth. If you prefer a chunkier texture, blend for a shorter time so some pieces remain intact.
Season with salt and black pepper to taste, then blend again briefly to incorporate the seasoning.
Transfer the gazpacho to a large bowl or airtight container. Cover and chill in the refrigerator for at least 2 hours to allow the flavors to meld together. It can also be served immediately if you prefer less chilling time.
Before serving, stir the gazpacho thoroughly and adjust seasoning with additional salt, pepper, or vinegar if necessary.
Serve the gazpacho chilled in individual bowls or glasses. Garnish with chopped basil or parsley if desired.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 36.0 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
