Gazpacho 2
"This is a somewhat modified version of a recipe from Jane Brody."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (676.1 g)
- Calories 122.5
- Total Fat - 2.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 1593.3 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 2.1 g
- Sugars - 4.2 g
- Protein - 3.8 g
- Calcium - 49.9 mg
- Iron - 1 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut peeled and seeded cucumber in half lengthwise and chop coarsely.
Step 2
Finely chop the green pepper and onion and add to the cucumber.
Step 3
Peel the tomatoes and cube and add to the other vegetables.
Step 4
Add the tomato juice, oil, vinegar, oregano, garlic, Tabasco, pepper and salt to taste.
Step 5
Chill at least 2 hours or overnight.
Step 6
Ladle into bowls, adding 1-2 ice cubes to each.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting cucumbers, choose ones that are firm and have a bright color.
- For the best flavor, use fresh tomatoes and avoid canned tomatoes.
- Substitute zucchini for cucumber: This substitution will make the gazpacho a bit more nutrient-dense, as zucchini is packed with fiber, vitamins, and minerals. It will also add a slightly different flavor profile to the dish.
- Substitute apple cider vinegar for red wine vinegar: This substitution will make the gazpacho more tart and add a slightly sweet flavor. It will also provide a boost of vitamins and minerals, as well as antioxidants.
Spicy Gazpacho Increase the Tabasco to 1 teaspoon and add 1/4 teaspoon of cayenne pepper.
Grilled Corn on the Cob: Grilled corn on the cob is the perfect side dish to pair with Gazpacho 2. The sweetness of the corn complements the tomato-based soup, while the smoky flavor of the grilled cob adds a nice contrast. Plus, it's a quick and easy dish that requires minimal preparation.
Grilled Zucchini and Squash: Grilled zucchini and squash is a great side dish to pair with Gazpacho 2. The mild flavor of the vegetables will not overpower the soup, while the smoky flavor of the grilled vegetables adds a nice contrast. Plus, it's a simple dish that requires minimal preparation and can be cooked quickly on the grill.
FAQ
Q: How much oil should I use in the recipe?
A: You should use 1 tablespoon of olive oil or vegetable oil in the recipe.
Q: What temperature should I bake the dish?
A: The recommended temperature for baking the dish is 350°F (175°C).
0 Reviews
You'll Also Love
Fun facts:
Gazpacho is believed to have originated in the Andalusia region of Spain. It is said to have been created by the Roman Empire when they brought ingredients like olive oil and vinegar to the region.
Gazpacho is a favorite of celebrities like Oprah Winfrey, who has been seen enjoying it on multiple occasions. In fact, she even featured an Andalusian Gazpacho recipe on her show in 2018.