Homemade Gazpacho
ID: 788ed610...
A refreshing, vibrant, and chilled Spanish soup packed with fresh summer vegetables like tomatoes, cucumbers, bell peppers, and celery. Blended to a perfectly coarse texture and seasoned with olive oil, red wine vinegar, lemon juice, and spices, it is the ultimate healthy summer dish.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Coarsely chop all the fresh vegetables and prepare them for processing. → Process the vegetables in batches using a food processor, adding sugar, vinegar, lemon juice, Worcestershire sauce, and a splash of tomato juice to the first batch. → Pulse the vegetables to a slightly coarse, textured consistency and combine all processed batches in a large bowl. → Season with extra virgin olive oil, generous salt, black pepper, and the remaining tomato juice to reach desired consistency. → Stir well, adjust taste, and chill in the refrigerator for at least 2 hours before serving.
Cooking Steps
Brief Cooking Order
Coarsely chop all the fresh vegetables and prepare them for processing. → Process the vegetables in batches using a food processor, adding sugar, vinegar, lemon juice, Worcestershire sauce, and a splash of tomato juice to the first batch. → Pulse the vegetables to a slightly coarse, textured consistency and combine all processed batches in a large bowl. → Season with extra virgin olive oil, generous salt, black pepper, and the remaining tomato juice to reach desired consistency. → Stir well, adjust taste, and chill in the refrigerator for at least 2 hours before serving.
Introduction
A refreshing, vibrant, and chilled Spanish soup packed with fresh summer vegetables like tomatoes, cucumbers, bell peppers, and celery. Blended to a perfectly coarse texture and seasoned with olive oil, red wine vinegar, lemon juice, and spices, it is the ultimate healthy summer dish.
Step 1
Prepare your food processor. Since the vegetables might not fit all at once, prepare to process them in about three batches.
Step 2
In the first batch, add a portion of the chopped red onion, red bell pepper, parsley, tomatoes, cucumber, jalapeno, celery, and garlic to the food processor.
Step 3
Add the sugar, Worcestershire sauce, red wine vinegar, and freshly squeezed lemon juice into the processor. Squeeze the lemon over your hand to catch any seeds.
Step 4
Pour in about 1/2 cup of low-sodium tomato juice to help the food processor blend the ingredients smoothly.
Step 5
Pulse the food processor carefully. Keep an eye on the texture; do not blend it until completely smooth to maintain a slightly coarse and chunky mouthfeel.
Ingredients List
Important Notes
Always choose low-sodium tomato juice so you can fully control the salt level of your soup.
Pulse the food processor instead of blending continuously to prevent the gazpacho from becoming a completely smooth purée, keeping a nice chunky texture.
Let the gazpacho chill in the refrigerator for at least 2 hours. The longer it sits, the better the flavors will develop and blend together.
For parties or backyard barbecues, serve the gazpacho in shot glasses garnished with small grilled white pizzas to mimic the classic tomato soup and grilled cheese pairing.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...