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Masaledar Marvels

Gazpacho

Spanish

Ingredients

  • 2 pounds ripe tomatoes, roughly chopped
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar or red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Chopped fresh parsley, for garnish
  • Crusty bread, for serving (optional)

Cooking Instruction

1. In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. 2. Add the olive oil, vinegar, lemon juice, oregano, cumin, salt, and pepper. Stir well to combine. 3. Using an immersion blender or a blender in batches, puree the mixture until smooth. You can adjust the consistency of the gazpacho by adding more water or broth if desired. 4. Taste the gazpacho and adjust the seasonings as needed. Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld. 5. To serve, ladle the chilled gazpacho into bowls. Garnish with chopped fresh parsley and a drizzle of olive oil, if desired. You can also serve the gazpacho with crusty bread for dipping.