How to Make Authentic Gazpacho | Avoid These Mistakes in Making Gazpacho | Best Recipe

How to Make Authentic Gazpacho | Avoid These Mistakes in Making Gazpacho | Best Recipe

Discover how to make a nutritious, quick, and easy Gazpacho that’s as delicious as it is authentic! This recipe is the perfect blend of fresh ripe tomatoes, crisp cucumber and green pepper, a touch of onion and garlic, and most importantly, Spanish sherry vinegar and delicious olive oil! All the flavors come together in a chilled, velvety soup that’s bursting with flavor! Perfect for a light meal or a healthy snack, this recipe is a game-changer for hot summer days or when you’re craving something light but packed with nutrients.

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❓ Eat Color Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!

Ingredients:

2 + lbs. of tomatoes – very ripe and fresh – cored, peeled, seeded and quartered
½ cucumber – peeled, seeded and chopped into large chunks
1 Italian green frying pepper or 1 medium green bell pepper – seeded and chopped into large chunks
¼ of a small white onion chopped into chunks
1 small garlic clove
2 teaspoons salt
1 slice bread - crusts removed and ripped into bite size pieces
2 tbsp Sherry vinegar
1/3 cup olive oil
*Optional - ¼/½ teas. turmeric

Recipe:

Makes 4 servings.

Watch video for tips and tricks.

Using blender, combine tomatoes, cucumber, bell pepper, onion, garlic and salt. Blend until smooth – about 1-2 minutes.

*Add turmeric only if you are unhappy with the color. Turmeric will help give your Gazpacho a more orange color. If you add turmeric, blend until combined – another 30 seconds.

Pour mixture through a sieve and discard pulp.

Return mixture back to the blender and add bread and vinegar. Allow to soak in mixture for one minute.

Blend until smooth – about 30 seconds.

While blender is running on low, drizzle in the olive oil until blended in.

Pour the mixture into a sealed jar or container. Refrigerate for at least 4 hours.

Taste Gazpacho before serving. Add salt and vinegar as needed.

Serve in glasses or bowls and drizzle a little olive oil on top.

Enjoy!

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