Gazpacho Recipe - Cold Tomato Cucumber Pepper Soup
Learn how to make a Gazpacho Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Cold Tomato Cucumber Pepper Soup Recipe!
How to Make Gazpacho
Gazpacho ????
This Gazpacho is the perfect recipe for a hot summer day. This soup is more like a drink, and it comes straight from the @NYTCooking recipe book. The recipe originates from Seville, Spain, and it’s a wonderful balance of savory and refreshing. This original recipe emphasizes the importance of using fresh, ripe tomatoes and a good quality olive oil. It’s different than the American version that tends to be chunkier, have more vegetables, and topped with crispy bread. Nothing wrong with that either, but this is a homage to the original. I decided to store it in one large jar rather than many small plastic containers. I’ll eat them throughout the week, and it’ll stay fresh up to 5 days. Follow for more meal prep recipes from around the world! ????????????????
Ingredients:
-About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
-1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
-1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1-small mild onion (white or red), peeled and roughly cut into chunks
-2 cloves of garlic
-2 teaspoons sherry vinegar, more to taste
-Salt
-½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Instructions:-Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes.
-With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. If it still seems watery, drizzle in more olive oil until texture is creamy.
-Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
-If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
#mealprep #tomato #gazpacho #summer #healthyfood #knifeskills #cleaneating
Garden Gazpacho Recipe by Half Hour Meals
Chef Brett MacDonald from Guelph's Baker Street Station shows us how to make his cold garden gazpacho soup using roasted red peppers and fresh cherry tomatoes. This cold vegetable soup is extremely easy to make -- you'll be serving this restaurant quality dish to your home guests with minimal effort and amazing results.
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The music used within the video, Soul Walking by Juanitos, is licensed under a Attribution-Share Alike 2.0 France License. More information about the artist can be found at
Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
EPISODE #428 - How to Make Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨
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