Gazpacho
flavio_campaniolo
Preparation time
40 minutiDifficulty
FacileCooking time
0 minutiServings
4Riposo
30 minutiTipica zuppa fredda di origine spagnola, perfetta per l'estate da accompagnare con tapas o crostini. #gazpacho #gazpachoandaluz #coldsoup #vegan #healthyfood #summerrecipes #foodie #foodphotography #tomato
Ingredients
- Cluster tomato1 Kg
- Cucumber250 g
- White wine vinegar30 ml
- Extra virgin olive oil30 ml
- Red onion1 u (150 g)
- Fine saltto taste
- Iceto taste
- Black pepperto taste
Procedure
0. Wash the tomatoes and cucumber thoroughly. Chop the tomatoes roughly.
1. Peel and chop the onion. If you like, you can also add a clove of garlic, but first remove the core.
2. Place the tomatoes, cucumber, onion, and garlic (if using) in a blender or food processor. Add the extra virgin olive oil and vinegar. Blend until smooth. If the gazpacho is too thick, add a little cold water until it reaches the desired consistency.
3. Add salt and pepper to taste and blend again until well combined. For the perfect consistency, pass everything through a sieve or, if you prefer, use a food mill.
4. Pour the gazpacho into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours, so it's thoroughly chilled before serving. You can also add a few ice cubes just before serving to keep it chilled.
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Creation date Jul 22, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.