Gazpacho II

Gazpacho II Recipe - Vegan & Vegetarian Spanish Delight

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegan diet

Introduction

Gazpacho II is a refreshing and flavorful cold soup that originates from Spain. This recipe is a twist on the classic gazpacho, with a few added ingredients to enhance the flavor profile.

History

Gazpacho is a traditional Spanish dish that dates back to ancient times. It is believed to have originated in the Andalusian region of Spain, where the hot climate made it necessary to find a way to cool down with a refreshing dish. Originally, gazpacho was made with just bread, olive oil, garlic, and water, but over time, tomatoes were added to create the version we know today.

Ingredients

8 large tomatoes, peeled
1 large cucumber, peeled, seeded, and finely diced
1 large green bell pepper, finely chopped
1 medium-size red onion, minced
3 tbsp red wine vinegar
1 tbsp olive oil
3 tbsp lemon juice
2.5 tbsp chopped fresh parsley or 2 tsp dried basil
salt and fresh ground pepper to taste
hot pepper sauce to taste

How to prepare

Core the tomatoes and gently remove the seeds. Coarsely chop half of the tomatoes and blend the other half in a food processor.
Combine the tomato puree and chopped tomatoes in a large mixing bowl.
Add the remaining ingredients.
Cover and refrigerate for at least an hour before serving.
Serve chilled and garnish with herbed croutons if desired.

Variations

Add diced avocado for a creamy texture.
Use yellow or orange bell peppers for a sweeter flavor.
Blend in a handful of fresh herbs such as cilantro or parsley for added freshness.

Notes

To peel the tomatoes, soak them in boiling water for 15 seconds. Place in a colander and rinse under cold water. The skins should slip right off.
To seed cucumbers, remove the skin and cut off the ends. Cut in half lengthwise. Gently spoon seeds out of middle.

Cooking Tips & Tricks

Make sure to peel the tomatoes before using them in the recipe to achieve a smoother texture.

- For a spicier gazpacho, add more hot pepper sauce to taste.

- Refrigerate the gazpacho for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve Gazpacho II as a starter or light meal on a hot summer day. Pair it with a side of crusty bread or a salad for a complete meal.

Cooking Techniques

The key to making a good gazpacho is to blend the ingredients just enough to achieve a smooth consistency without over-processing them.

Ingredient Substitutions

Use red wine vinegar instead of lemon juice for a tangier flavor.

- Substitute fresh basil with cilantro or parsley for a different herbaceous note.

Make Ahead Tips

Gazpacho II can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.

Presentation Ideas

Serve Gazpacho II in chilled bowls or glasses for an elegant presentation. Garnish with a drizzle of olive oil and a sprig of fresh basil.

Pairing Recommendations

Pair Gazpacho II with a crisp white wine such as Sauvignon Blanc or a light-bodied rosé for a perfect summer meal.

Storage and Reheating Instructions

Store any leftover Gazpacho II in an airtight container in the refrigerator for up to 2 days. Serve chilled straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Gazpacho II contains approximately 120 calories.

Carbohydrates

Each serving of Gazpacho II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Gazpacho II contains approximately 5 grams of fats.

Proteins

Each serving of Gazpacho II contains approximately 2 grams of proteins.

Vitamins and minerals

Gazpacho II is rich in vitamins A and C, as well as potassium and fiber.

Alergens

Gazpacho II contains no common allergens such as nuts, dairy, or gluten.

Summary

Gazpacho II is a low-calorie, refreshing dish that is rich in vitamins and minerals.

Summary

Gazpacho II is a delicious and healthy cold soup that is perfect for summer. With its fresh ingredients and vibrant flavors, it is sure to become a favorite in your recipe collection.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Gazpacho II. It was a warm summer day, much like today, when I stumbled upon it while flipping through an old cookbook that my dear friend had gifted me many years ago. The pages were yellowed and stained with years of use, but the recipe for Gazpacho II jumped out at me, beckoning me to give it a try.

As I read through the ingredients and instructions, I could almost taste the fresh tomatoes, cucumbers, and bell peppers that would make up this flavorful soup. The simplicity of the recipe intrigued me, as it relied on the natural flavors of the vegetables rather than a laundry list of spices and seasonings. I knew I had to make it.

I gathered all the necessary ingredients from my garden and pantry, relishing in the anticipation of creating something new and delicious. The tomatoes were plump and ripe, the cucumbers crisp and cool, and the peppers vibrant and fragrant. I could tell that this Gazpacho II was going to be a hit.

As I chopped and diced the vegetables, I thought back to all the recipes I had learned over the years from various places and people. My grandmother had taught me the art of baking bread, my mother had shown me how to make the perfect roast chicken, and my neighbor had shared her secret recipe for the most decadent chocolate cake. Each recipe held a special place in my heart, and I knew that Gazpacho II would soon join the ranks of my favorite dishes.

After blending the vegetables together with a splash of olive oil and red wine vinegar, I let the Gazpacho II chill in the refrigerator for a few hours to allow the flavors to meld and develop. The anticipation was almost unbearable as I waited for the soup to cool and the flavors to intensify.

Finally, the moment of truth arrived. I ladled a generous portion of Gazpacho II into a bowl and took a tentative sip. The flavors exploded on my taste buds, each bite bursting with the freshness of the tomatoes, the crunch of the cucumbers, and the slight heat of the peppers. It was perfection.

I couldn't wait to share this newfound recipe with my family and friends. I knew they would appreciate the simplicity and bold flavors of Gazpacho II, just as much as I did. And sure enough, when I served it at our next gathering, it was met with rave reviews and requests for seconds.

As I watched my loved ones enjoy the Gazpacho II, I couldn't help but feel a sense of pride and accomplishment. This recipe had come into my life by chance, but it had quickly become a staple in my culinary repertoire. It was a reminder of the joy and satisfaction that cooking and sharing good food can bring.

And so, I continue to make Gazpacho II whenever the mood strikes, relishing in the memories of that warm summer day when I discovered this delicious recipe. It has become a beloved tradition in my family, a dish that brings us together and reminds us of the simple pleasures of good food and good company. And for that, I am forever grateful.