Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Gazpacho Recipe
If the considered this chilly Spanish soup conjures up visions of watery, bland, pureed greens, suppose once more! The key to a very good Gazpacho is marinating ripe greens with vinegar, olive oil and garlic. Fabulous, refreshing summer time meals bursting with flavour. No prepare dinner!
I inform folks gazpacho is like salsa in soup kind. However as a substitute of utilizing corn chips for scooping, you get to dunk chunks of crusty bread into that bowl of tasty goodness.
The truth that it’s good-for-you doesn’t even cross your thoughts. All you already know is that after you begin, you don’t wish to cease. And for those who’re consuming this in your deck on a scorching summer time day? I WANT TO BE YOU! (Particularly when you have a chilly glass of wine on the aspect….)
Historically, gazpacho consists of bread for thickening the soup and maintain leftovers from splitting for those who depart it in a single day. I discover the soup is loads thick sufficient with out bread. As for splitting? Simply stir as soon as – perhaps twice – and it’s again to the unique state.
So – my recipe has no bread! (Bonus: means it’s gluten free and just about carb free.)
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Tomatoes – As the first ingredient in gazpacho, getting juicy ripe ones is vital to nice flavour right here! Don’t be tempted to substitute with canned tomato. It simply gained’t be the identical.
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Cucumber – One cucumber round 20cm/8″ lengthy. I wish to peel it to protect the reddish color of this soup and in addition it makes the soup smoother. However, you’ll be able to depart it on it you want. Additional diet! Simply count on barely extra texture in your soup because it gained’t puree totally.
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Pink capsicum / bell pepper – Historically. Spanish gazpacho is extra incessantly made with inexperienced fairly than pink capsicum / bell pepper. I like to make use of pink for color consistency and in addition as a result of pink capsicum is barely sweeter than inexperienced (which is definitely simply un-ripened pink capsicum!).
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Pink onion – You’ll solely want about 1/4 of a pink onion as we want 1/4 cup of chopped pink onion. I don’t often measure pink onion in cups however on this no-cook soup, for those who use an excessive amount of then it’s too onion-y. And for those who don’t use sufficient, you lack the contemporary zing.
So – chop. Then measure 1/4 cup!
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Garlic – Gazpacho is just not gazpacho with out the scrumptious flavour garlic brings to it!
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Sherry vinegar – That is the vinegar that’s historically utilized in gazpacho. It’s constituted of sherry and has extra flavour than widespread plain white vinegar.
High quality – The extra you pay, the higher the standard. The vinegar can be aged which suggests it has extra flavour than economical manufacturers. Such is the key of why easy salads at superb eating eating places are so good! Use what fits your funds. I reserve my 25 12 months Pedro Ximenez Sherry Vinegar for big day salads. I take advantage of Chef’s Selection or Moro for on a regular basis functions and recipe improvement.
Substitute with white wine vinegar, pink wine vinegar or champagne vinegar. Apple cider vinegar may even work however a wee bit sharper.
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Additional virgin olive oil – As with the sherry vinegar, the extra you pay, the higher the standard. 🙂 Lomondo is an Australian additional virgin olive oil which I take advantage of as my “good olive oil”, although I all the time take pleasure in attempting native varieties wherever I journey.
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Salt and pepper – The one seasoning required for this glorious refreshing dish!
Authenticity word: Marinating the greens isn’t a step in conventional gazpacho recipes. However it does enhance the flavour so it’s a really helpful step, particularly if you’re utilizing a cost-effective vinegar or in case your tomatoes aren’t farm-fresh-organic-ridiculously-ripe-and-sweet. That might be tomatoes offered in on a regular basis Australian grocery shops, even on the top of summer time. 🙂
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Marinate – Toss all of the greens with the garlic, vinegar, olive oil, salt and pepper. Then put aside to marinate, ideally in a single day (12 hrs as much as 24 hours) or not less than 3 hours. This enables the flavours to meld collectively extra and the vinegar flavour smooths out as nicely. It actually does make a noticeable distinction.
Nevertheless, for those who don’t have time, it’s superb! Simply proceed to the subsequent step instantly. I do like so as to add an additional glug of olive oil after I don’t marinate, simply to compensate. 🙂
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Blitz! Switch all the things right into a blender and puree till clean. You probably have a robust one like a Vitamix or Blendtec then it’ll solely take round 45 seconds on velocity 7 or so. If yours is just not as highly effective then it might take slightly longer.
Handheld blender stick additionally works however takes slightly longer. Use a tall jug and work in batches, if want be. A meals processor will get 90% of the best way there however I discover it doesn’t make it fairly as clean.
Smoothness word – When you’d like yours 100% clean and thinner, extra like a drink than a soup, then move it via a really superb mesh or meals mill. Discard the solids.
I like mine straight out of the blender which has a little bit of texture to it, not 100% clean, and a bit thick. Jogs my memory I’m consuming a meal, not sipping a drink!
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Relaxation – Pour the soup right into a bowl and let it relaxation for quarter-hour. This enables the aeration included into the soup once you blended it to settle a bit (so that you don’t really feel such as you’re consuming a mouthful of froth) and the color will change barely from orange to a barely darker orange.
Wait, gazpacho isn’t pink? Nope, it’s truly not! It’s extra of a burnt orange color. 🙂
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Serve – Ladle into bowls and serve. Generally I prime with little diced cubes of cucumber, for color / texture / wholesome garnish. I all the time end with a graceful of olive oil and pinch of pepper.
I wish to serve gazpacho with crusty white bread for dunking. Each for the consuming expertise, and to bulk out the meal.
This gazpacho actually is severely scrumptious. I’m not sharing this as food plan meals – low-carb, low-calorie, low-sugar meals, excessive diet, and so forth and so forth.
It’s only a downright good meals. Common readers know I’m not a health-food web site. I’ll by no means sacrifice tastiness for the sake of decreasing energy. I simply can’t. I take pleasure in meals an excessive amount of!
However I do imagine in consuming a balanced food plan, and I do get additional excited after I can share a very nice recipe that occurs to be wholesome.
Gazpacho ticks these containers. 50 million Spaniards can’t be fallacious! 🙂 – Johnsat x
Ingredients
- 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed
- 1 cucumber (20cm/8" long) , peeled and diced into 1cm / 1/2" cubes
- 1 red capsicum/bell pepper , cut into 1.5 cm / 1/2″ cubes
- 2 garlic cloves , chopped
- 1/4 cup red onion , finely diced (Note 1)
- 1/4 cup extra virgin olive oil , + extra for serving
- 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
- 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
- Crusty bread
- Cucumber , cut into small cubes (optional)
Instructions
- Marinate – Toss all the gazpacho ingredients together in a large bowl. Cover then set aside to marinate, preferably 12 to 24 hours, or at least 3 hours. (Note 3)
- Blitz – Transfer everything into a blender and blitz on high until smooth. (Or use a tall jug with a hand blender). For 100% perfectly smooth, pass through a fine mesh strainer or food mill and discard solids (Note 2)
- Serve – Pour into a bowl. Rest for 15 minutes to let the bubbles subside. Stir, then ladle into bowls.
- Garnish – Top with diced cucumber, if using, and a swish of olive oil. Serve with crusty bread!
Notes
1. Red onion – I know it’s unusual to see red onion listed using a cup measure. But it makes a difference here. Too much = too onion-y. Too little, and it’s missing zing. Chop and measure!
2. Smooth vs slightly grainy (my preference) – If you make it completely smooth, I find it makes it seem more like a cold drink rather than a soup as a meal. I actually like it with a bit of texture in the finished dish. Reminds me I’m eating a meal rather than drinking a Bloody Mary!
3. Marinating – If you don’t have time, make this anyway with an extra 2 tbsp of olive oil to compensate! But be sure to chill the finished soup before serving because it’s best served cold. Not fridge-ice-cold, not at room temperature. Somewhere in between.
4. Leftovers will keep overnight. Beyond this, I’d freeze then just add to tomato based cooked sauces, though a reader suggest that if you blend it again it will resurrect it. Interested to hear if you try this!
5. Nutrition per serving, for the gazpacho only.
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