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Gazpacho

Gazpacho is a chilled soup made primarily from blended ripe tomatoes, cucumber, bell pepper, and onion, seasoned with vinegar and olive oil. It has a smooth, velvety texture with a vibrant, refreshing appearance, served cold to highlight its fresh ingredients. The dish combines raw vegetables processed into a liquid consistency with a punchy, tangy flavor profile.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 cups ripe tomatoes chopped roughly
  • 1 medium cucumber peeled and chopped
  • 1 bell pepper red bell pepper seeded and chopped
  • 1/2 cup red onion roughly chopped
  • 2 tablespoons red wine vinegar adjust to taste
  • 3 tablespoons olive oil extra virgin preferred
  • to taste salt preferably sea salt
  • to taste black pepper freshly ground

Equipment

  • Blender
  • Chef's knife

Method
 

  1. Place the chopped tomatoes, cucumber, bell pepper, and onion into the blender.
    4 cups ripe tomatoes, 1 medium cucumber, 1 bell pepper red bell pepper, 1/2 cup red onion
  2. Add red wine vinegar, olive oil, a pinch of salt, and black pepper to the blender.
    2 tablespoons red wine vinegar, 3 tablespoons olive oil, to taste salt, to taste black pepper
  3. Secure the lid on the blender, then blend on high speed until the mixture is completely smooth and velvety, about 30 seconds. You should see a uniform liquid with no large vegetable pieces.
  4. Taste the soup and adjust seasoning with additional salt or vinegar as desired. Optionally, chill in the refrigerator for at least 1 hour to let flavors meld.
  5. Pour the chilled gazpacho into bowls, garnish with fresh herbs or a drizzle of olive oil if desired, and serve cold with optional accompaniments.