Guide To Serve Gazpacho Receta Easy

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Gazpacho, the vibrant and refreshing cold soup from Spain, is a summertime staple. Its origins trace back to Andalusia, a region known for its scorching summers. Gazpacho was originally a peasant dish, made with readily available ingredients like tomatoes, bread, garlic, and olive oil. Today, it’s a beloved dish across the globe, enjoyed for its simplicity, taste, and ability to cool you down on a hot day.

This guide dives deep into gazpacho receta, providing you with everything you need to know to create this delicious soup at home. We’ll cover the ingredients, detailed instructions, nutritional information, and even answer some frequently asked questions.

Gazpacho andaluz casero, la auténtica receta tradicional
Gazpacho andaluz casero, la auténtica receta tradicional

Ingredients:

The Base:

  • 4-6 ripe tomatoes (choose flavorful varieties like Roma or beefsteak)
  • 1/2 cucumber, peeled and chopped
  • 1 red or green bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 slice day-old bread, torn into pieces (optional, for thickening)
  • Seasoning:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional, for a hint of smokiness)
  • Salt and freshly ground black pepper to taste
  • For Serving:
  • Extra virgin olive oil for drizzling
  • Chopped fresh herbs like parsley, cilantro, or chives
  • Croutons (optional)
  • Chilled diced cucumber, bell pepper, or tomato (optional)

  • Yield: Serves 4-6

    Directions:

    1. Prep the Vegetables: Wash and chop all the vegetables – tomatoes, cucumber, bell pepper, and red onion. Mince the garlic clove. Tear the day-old bread into pieces, if using.

    2. Blend the Base: In a blender, combine the chopped tomatoes, cucumber, bell pepper, red onion, garlic, and bread (if using). Pulse a few times to break down the ingredients slightly.

    3. Add the Liquids: Pour in the olive oil and red wine vinegar. Blend until smooth, scraping down the sides as needed.

    4. Seasoning is Key: Season the gazpacho with ground cumin, smoked paprika (optional), salt, and freshly ground black pepper. Blend again to incorporate the flavors.

    5. Taste and Adjust: Here comes the fun part – tasting! Take a sip and adjust the seasonings according to your preference. You might want to add more salt, vinegar, or a touch of sweetness (a pinch of sugar or honey).

    6. Chill and Serve: Transfer the gazpacho to a serving bowl or pitcher. Cover and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld and the soup to become nice and cold.

    7. Time to Enjoy! When ready to serve, ladle the chilled gazpacho into bowls. Drizzle with extra virgin olive oil and garnish with chopped fresh herbs like parsley, cilantro, or chives. For added texture, you can top it with croutons or chilled diced cucumber, bell pepper, or tomato.

    Tips:

    Use the ripest tomatoes you can find for the best flavor.

  • If your blender isn’t very powerful, you might need to blend the soup in batches.
  • You can adjust the thickness of the gazpacho to your liking. If it’s too thick, add a little water or vegetable broth. If it’s too thin, chill it for longer or add a slice of toasted bread.
  • Gazpacho tastes even better the next day, so feel free to make a big batch!

  • Nutritional Facts (Per Serving):

    Calories: 150-200 (depending on ingredients)

  • Fat: 8-10 grams
  • Saturated Fat: 1-2 grams
  • Cholesterol: 0mg
  • Sodium: 250-300mg (depending on added salt)
  • Carbohydrates: 20-25 grams
  • Fiber: 4-5 grams
  • Sugar: 5-8 grams
  • Protein: 2-3 grams

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients you use.

    Conclusion: