Are you dreaming of a vibrant, cool, and incredibly delicious summer meal? Look no further than this gazpacho recipe, inspired by the culinary queen herself, Ina Garten. This isn't your grandma's gazpacho (unless your grandma is incredibly sophisticated!). This recipe is a testament to simple, fresh ingredients transformed into a truly stunning and healthy dish. It's perfect for a hot day, a light lunch, or even a unique appetizer. This easy recipe is surprisingly quick to make, offering a delicious and healthy meal solution for busy weeknights. Get ready to elevate your summer meal game!
Ingredients: A Symphony of Fresh Flavors
This recipe relies on the quality of your ingredients, so choose the best you can find. The freshest tomatoes will make all the difference!
- 6 cups ripe tomatoes, roughly chopped (about 2 pounds)
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- ½ red onion, roughly chopped
- 2 cloves garlic, minced
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sherry vinegar (optional, but adds depth)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup good quality bread, crusts removed, torn into pieces (day-old bread works best)
- ¼ cup water (or more, to adjust consistency)
Step-by-Step Instructions: Creating Culinary Magic
Let's get cooking! This gazpacho recipe is surprisingly straightforward, even for beginner cooks.
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Combine the Ingredients: In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic.
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Soak the Bread: Add the torn bread pieces to the bowl and pour the water over them. Let it sit for about 10 minutes, allowing the bread to soften and absorb the juices from the vegetables. This step adds creaminess to your gazpacho.
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Blend it Up: Transfer the vegetable and bread mixture to a blender (or use an immersion blender). Add the olive oil, red wine vinegar, sherry vinegar (if using), salt, and pepper. Blend until completely smooth. If the mixture is too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency.
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Chill and Serve: Taste and adjust seasonings as needed. Pour the gazpacho into a bowl or pitcher and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld and the gazpacho to chill thoroughly.
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Garnish and Enjoy: Before serving, give the gazpacho a good stir. Garnish with a drizzle of extra virgin olive oil, a sprinkle of chopped fresh herbs (like parsley or chives), and perhaps a few croutons or diced cucumber for added texture and visual appeal. Enjoy this delicious and refreshing summer soup!
Cooking Tips & Variations: Making it Your Own
- For a smoother gazpacho: Strain the blended mixture through a fine-mesh sieve before chilling to remove any seeds or bits of pulp. This will give you a perfectly smooth and elegant gazpacho.
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a kick.
- Add some sweetness: A small diced peach or mango can add a touch of sweetness and complexity.
- Make it vegan: This recipe is already naturally vegan!
- Adjust the acidity: If you find your gazpacho too tart, add a teaspoon of sugar or honey to balance the flavors.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 200-250
- Fat: 15-20g
- Protein: 3-4g
- Carbohydrates: 10-15g
This gazpacho recipe is a delightful and healthy addition to your summer repertoire. It’s a simple yet impressive dish that’s perfect for any occasion. Enjoy the refreshing flavors and the ease of preparation!