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Gazpacho: A Refreshing and Tasty Recipe

Name: Gazpacho: A Refreshing and Tasty Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 chopped ripe tomatoes; 1 cucumber peeled and chopped; 1 red bell pepper, chopped; 1 clove of garlic, minced; 2 tablespoons olive oil; 1 tablespoon of red wine vinegar; Salt and pepper to taste; Cold water to dilute (if necessary)

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories110 kcal

Resumo para quem tem pressa

"Emblematic cold soup from southern Spain made from ripe tomatoes blended with fresh cucumber, red bell pepper, and a touch of garlic. Seasoned with olive oil and red wine vinegar, it gains a velvety consistency and a refreshing citrus profile, ideal for hot days."

Gazpacho: A Refreshing and Tasty Recipe

O Que Você Precisa Saber

- The use of ripe, fleshy tomatoes is decisive for achieving a vivid red color and balanced natural sweetness in the cold soup. - The addition of olive oil after the initial processing promotes natural emulsion with the vegetable fibers without foaming. - Resting under refrigeration for at least thirty minutes unifies the acidic flavors of the vinegar with the fresh aromas of the vegetables.

Ingredients

Main Course

4 chopped ripe tomatoes
1 cucumber peeled and chopped
1 red bell pepper, chopped
1 clove of garlic, minced
2 tablespoons olive oil
1 tablespoon of red wine vinegar
Salt and pepper to taste
Cold water to dilute (if necessary)

Instructions

Main Course

In a blender, add the chopped tomatoes and blend until a puree is formed.

Add the cucumber, bell pepper, garlic, and blend again until homogeneous.

If necessary, add a little cold water to adjust the consistency.

Turn off the blender and add the olive oil, vinegar, salt, and pepper to taste.

Mix everything delicately with a wooden spoon.

Transfer the gazpacho to a bowl and refrigerate for at least 30 minutes before serving.

Serve the gazpacho cold, garnished with cucumber cubes or tomatoes.

The ideal is to accompany with crunchy bread on the side.

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Chef Tips

- Remove the cucumber seeds and the internal white filament of the bell pepper to avoid bitterness and facilitate the digestion of the soup. - Use extra virgin olive oil with low acidity to ensure a silky texture and fruity flavor without aggressive notes. - Pass the blended soup through a fine-mesh sieve if you prefer a translucent liquid texture without little bits of skin.

Variations

- Gazpacho Verde: substitua parte dos tomates por maçã verde picada, espinafre fresco e abacate para criar sopa fria verdejante. - Gazpacho com Melancia: acrescente trezentos gramas de melancia sem sementes ao liquidificador para um toque adocicado de verão. - Salpique cubinhos milimétricos de presunto cru espanhol (jamón) e ovos cozidos picados sobre a sopa fria na hora de servir.

Substitutions

- Common ripe tomatoes can be replaced by ripe Italian tomatoes or very red persimmon-type tomatoes. - The red wine vinegar can be swapped for authentic Spanish sherry vinegar or mild apple cider vinegar. - The Japanese cucumber with sanitized skin can be used in place of the common cucumber without the need to peel.

How to Store

Store in a sealed glass bottle or airtight container in the refrigerator for up to three days. Always keep well refrigerated and mix with a spoon before serving, as the pulp tends to settle naturally.

Can You Freeze It?

It is not recommended to freeze ready-made gazpacho, as the water and olive oil destabilize and the blended vegetables lose their aromatic vibrancy and smooth texture. Prepare in small batches for fresh consumption.

What to Serve With

Serve with rustic bread croutons toasted in garlic olive oil, chilled cubes of cucumber and bell pepper, raw olive oil, and a glass of flavored water.