Summer Gazpacho

Ingredients

• 800 g Ripe tomatoes (peeled and seeded if possible)
• 150 g Cucumber (peeled and seeded)
• 100 g Red bell pepper (seeded and diced)
• 100 g Green bell pepper (seeded and diced)
• 50 g Red onion (finely chopped)
• 1 pcs Garlic clove (crushed)
• 60 ml Extra virgin olive oil (good quality)
• 15 ml Sherry vinegar (or red wine vinegar)
• 1 tsp Salt (to taste)
• ½ tsp Ground black pepper (to taste)
• 200 ml Cold water (adjust according to desired consistency)
• 2 slices Country bread (optional) (without crust, to thicken)

Instructions

1. Prepare the vegetables

   Wash the tomatoes, cucumber, peppers and onion. Peel the cucumber and tomatoes (if desired), seed the peppers, then cut all vegetables into large pieces.

   Time: PT5M

2. Blend the vegetables

   Transfer the vegetable pieces to the blender. Add the crushed garlic, olive oil, sherry vinegar, salt, pepper and cold water. Blend on high speed until a smooth consistency is achieved.

   Time: PT3M

3. Strain (optional)

   Pour the mixture through a fine sieve or chinois into a large bowl to eliminate remaining skins and seeds for an ultra‑smooth texture.

   Time: PT4M

4. Adjust seasoning

   Taste the gazpacho and correct the salt, pepper or vinegar according to your preference. Add more water if you want it thinner.

   Time: PT2M

5. Refrigerate

   Pour the gazpacho into a pitcher or airtight container and place in the refrigerator for at least 1 h to chill completely.

   Time: PT0M

   Temperature: 4°C

6. Serve

   Remove the gazpacho from the refrigerator, give it a light stir and serve well chilled in glasses or small bowls. Garnish with cucumber dice, pepper dice and a drizzle of olive oil if desired.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

3 g