Authentic Spanish Gazpacho Recipe
Full recipe:
When I visited Seville, Spain, I was OBSESSED with the gazpacho I had there. An authentic gazpacho recipe is one of the simplest, most perfect dishes – capitalizing on the ripest, freshest tomatoes, a little zing from Sherry wine vinegar, and the best quality extra virgin olive oil which creates a velvety texture.
Although adding bread to thicken the soup is something I thought was mandatory, my favorite gazpacho in Spain did not include bread, and instead, focused on the intensity of the tomato, thickened by olive oil alone.
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COLD REFRESHING, elegant WATERMELON GAZPACHO is cold soup perfect for hot summer days
Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days.
PREP TIME: 15 minutes
CHILL TIME: 1 hour
SERVINGS: 4 servings
INGREDIENTS:
▢3 cups seedless watermelon cut into chunks
▢3 roma tomatoes seeded and diced
▢1 English cucumbers seeded and diced
▢1 small red onion diced
▢1 medium sized red bell peppers chopped
▢1 clove garlic
▢¼ bunch about ½ cup mint leaves
▢½ jalapeno peppers remove seeds if you prefer less heat
▢1 teaspoon of salt adjust per taste
▢2 teaspoon pepper adjust per taste
▢3 tablespoon olive oil
▢2 tablespoon red wine vinegar or sherry vinegar
INSTRUCTIONS:
1. Cut watermelon. Discard any seeds if it has and chop into pieces.
2. Deseed tomatoes (optional step). And dice it.
3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
4. Chop red bell peppers (remove the seeds).
5. Dice red onions. Chop jalapeno.
6. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Puree.
7. Add olive oil, red wine vinegar and pulse.
8. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
9. Taste and season if it needs extra salt or pepper.
10. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
11. Pour chilled gazpacho into bowls/glasses.
12. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
13. Serve with some croutons or as it is.
DETAILED RECIPE LINK:
The Must-Make Summer Dish (Gazpacho) | Julia at Home
For the best gazpacho recipe, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, and used a fresh-flavored tomato juice.
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Gazpacho Recipe - The Hot Plate
Gazpacho is a cold soup served in the summer as a refreshing and healthy meal. Making soup has never been so easy. Just pop the ingredients into a blender and in a few minutes you have this garden fresh soup!
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These Ingredients take Gazpacho to the Next Level...
It's almost summertime and it's getting hot here in Brooklyn, so I decided to make a delicious and refreshing cold tomato Gazpacho. It's a cold tomato soup from Andalusia Spain, with cucumber and green peppers, and it's so quick and simple to make – no cooking required! Perfect for a hot summer day.
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The Best Raw Gazpacho Recipe
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Description:
In this video, raw food chef and author Jennifer Cornbleet demonstrates the techniques for creating her mouth-watering raw Gazpacho. This is one of the many raw soup recipes that you'll find in her best-selling book Raw Food Made Easy for 1 or 2 People.
Gazpacho is one of the few well-known raw soups. In her how-to video, Jennifer Cornbleet demonstrates how to make this classic Spanish dish and shares some of her secrets on how to make it even more flavorful.
Jennifer begins your journey to Raw Gazpacho-land with an overview of the recipe and its traditional ingredients: tomatoes, cucumbers, onions, peppers, and herbs. You'll find out just how rich in health flavorful tomatoes are, providing tons of Vitamin C and other nutrients.
Jennifer includes sweet red bell pepper in her recipe, and she shares her techniques for peeling, seeding, and chopping this nutritious veggie. You'll also learn how to ready cucumbers and celery for the blender where they'll add a cool sweetness to the soup.
Next Jennifer shares a great tip for selecting the right onion for your raw Gazpacho. You'll discover why the taste of green onion, rather yellow or red onion, is an ideal choice. Jennifer also adds parsley for a fresh, herbaceous flavor and a secret ingredient that contributes a delightful pungent kick.
Next Jennifer shares some unexpected good news about fat and calories. This recipe contains only a little bit of fat in the form of olive oil, making raw Gazpacho a great raw soup for anyone watching their weight. (And who isn't these days?!)
Traditional versions of Gazpacho typically contain a lot of vinegar, but Jennifer shows you how to use fresh lime juice. The lime juice, along with a dash of salt and freshly ground pepper impart a more delicate flavor to the soup.
With all the veggies prepped and ready to go, Jennifer shows how you can achieve the perfect raw Gazpacho texture just by blending vegetables correctly. You'll discover how blending tomatoes concentrates their flavor and nutrition for an even more heavenly soup. You'll also get an important tip about blending to keep your tomatoes from foaming.
Jennifer's Gazpacho recipe has a light, refreshing taste and can be smooth or slightly chunky texture. Be sure to use a big spoon so you don't miss a drop of goodness.