Simple Spanish Gazpacho


Gazpacho was all the rage in Southern Spain, where I spent a couple of summers after college. Why? Because it doesn't require any cooking, and that part of Spain gets fricking hot. It doesn't get quite as hot here in Texas, but this is still a super easy, healthy dish. And it goes from the counter, to the blender, straight to the table.

A note on the ingredients - you'll need to peel the tomatoes, so I'm including the easiest way to do so. With blanching (a quick boil then straight into ice water), the tomatoes will peel practically on their own - and even if you don't boil them quite long enough, you can peel them with your fingers easily. Plus, the tomatoes will stay firm, so you get the right consistency in the gazpacho. So you're lazy? Use canned whole peeled tomatoes, drained well and rinsed. Leave a comment here or on my Facebook so I can judge you.

There are very few ingredients here, so use the nice olive oil. I don't even usually buy extra virgin olive oil, but I do it for this, so the flavor is more mild than usual. You can use whatever's on hand if you need to, but you'll taste the difference if you go a little fancier.

Regarding the vinegar. You can use regular white vinegar, that's fine. You can use apple cider vinegar for less of a cut. You can use infused vinegar if life has gotten you down and you need to spice things up. This is where you can really go crazy.

The gazpacho itself will be kind of pink when it's done. Take notes and adjust it next time - less onion, more garlic, stuff like that.

You'll need:

  • 2 lbs firm, ripe Roma tomatoes (about 10 tomatoes)
  • 1 cucumber, ends removed
  • 1/2 white onion
  • 1/2 green bell pepper
  • 1 clove garlic, peeled
  • 1/4 c vinegar
  • 3/4 c extra virgin olive oil
  • Salt, to taste (1 to 2 tsp)

Let's peel tomatoes! Using a sharp knife, make an x on the bottom of the tomatoes. Bring a large pot of water to a boil, and once it's boiling, gently drop in the tomatoes and put the timer on 90 seconds. Leave the burner on high so the water comes back to a boil. When the timer goes off, remove them with a slotted spoon into a large bowl filled with iced water. 

Once they've cooled a minute or two, use your hands to remove the skin, then put them right into a large watertight blender, like a Ninja. (Don't want to mess with this? Fine, used canned whole peeled tomatoes. Just drain and rinse them well, and use high quality ones.)

Roughly chop the cucumber, onion, and bell pepper, and toss them into the blender as well, along with the garlic clove. 

Blend on high at least 2 minutes, until totally smooth.

Blend in the vinegar and olive oil, and then add salt to taste.

If it's too thick for your liking, blend in some ice cold water until it's the right consistency.

Top with a drizzle of olive oil or chopped cucumber.

Easy Spanish Gazpacho

Easy Spanish Gazpacho

Yield: 10
Author: Mallory
Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 2 lbs firm, ripe Roma tomatoes (about 10 tomatoes)
  • 1 cucumber, ends removed
  • 1/2 white onion
  • 1/2 green bell pepper
  • 1 clove garlic, peeled
  • 1/4 c vinegar
  • 3/4 c extra virgin olive oil
  • Salt, to taste (1 to 2 tsp)

Instructions

  1. Let's peel tomatoes! Using a sharp knife, make an x on the bottom of the tomatoes. Bring a large pot of water to a boil, and once it's boiling, gently drop in the tomatoes and put the timer on 90 seconds. Leave the burner on high so the water comes back to a boil. When the timer goes off, remove them with a slotted spoon into a large bowl filled with iced water.
  2. Once they've cooled a minute or two, use your hands to remove the skin, then put them right into a large watertight blender, like a Ninja. (Don't want to mess with this? Fine, used canned whole peeled tomatoes. Just drain and rinse them well, and use high quality ones.)
  3. Roughly chop the cucumber, onion, and bell pepper, and toss them into the blender as well, along with the garlic clove.
  4. Blend on high at least 2 minutes, until totally smooth.
  5. Blend in the vinegar and olive oil, and then add salt to taste.
  6. If it's too thick for your liking, blend in some ice cold water until it's the right consistency.
  7. Top with a drizzle of olive oil or chopped cucumber.

Nutrition Facts

Calories

167.74

Fat (grams)

16.43

Sat. Fat (grams)

2.27

Carbs (grams)

5.22

Fiber (grams)

1.33

Net carbs

3.89

Sugar (grams)

3.13

Protein (grams)

1.06

Sodium (milligrams)

63.82

Cholesterol (grams)

0.00
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