Gazpacho

1 Reviews
100% would make this recipe again

A refreshingly cold, summertime soup made from uncooked tomatoes, sweet bell peppers, celery, cucumbers, olive oil, and vinegar.

Although the exact origin of the word «gazpacho» is unknown, most suggest that it derives from the Mozarabic word «caspa», meaning fragments or remnants of food, primarily stale bread, that were combined with vinegar, water, oil, garlic, and other seasonings in a clay pot, wrapped with a wet towel, and left standing in the sun. When the towel was dry, the food was ready. From Andalusia, in Southern Spain, where it originated, «gazpacho» spread across the country and nowadays there are as many recipes as there are families in Spain.

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Preparation : 30 min Standing : 2 h
200 calories/serving
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Ingredients

1/3 cup Garlic-Infused Oil 2.9 fl.oz
6 tomatoes, very ripe 1.6 lb
2 scallion, green tops, green tops only
1/2 cucumbers, medium size 4.6 oz
1 yellow or red sweet peppers 7.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]
1/4 tsp Tabasco sauce 0.1 fl.oz
sugar to taste [optional]
1 eggs size large, to garnish
2 scallion, green tops, green tops only, to garnish
1/2 green peppers, to garnish 2.7 oz
1 stalk celery, to garnish 2.4 oz
1/2 cucumbers, medium size, to garnish 4.6 oz

Before you start

The secret of «gazpacho» is found in the quality of the tomatoes, which must be of the sweetest, vine-ripened, height-of-the-season type.

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables. Peel the tomatoes by plunging them for 30 seconds into a pot of boiling water. Chop the green tops of the green onions, and cut the cucumber and red pepper into small pieces. Put one batch of vegetables into a food processor then pulse a couple of times until the mixture is well blended. Add the remaining vegetables then process until a dense purée is obtained.
  2. Pour in the garlic-infused oil in a slow stream while running the blender continuously, about 1 min, until the mixture is smooth. Season with salt, pepper, and Tabasco sauce. Add sugar to taste, if needed, according to the type and ripeness of the tomatoes. Transfer the soup to a bowl, cover, and chill thoroughly (about 2 hours).
  3. When ready to serve, cook the hard-boiled eggs, and prepare the garnish of chopped green tops of the green onions, diced green peppers, celery, and cucumbers. Put each garnish ingredient into separate small bowls.
  4. Adjust the seasoning of the soup and serve it into dishes with the garnish on the side.

Observations

«Gazpacho» can be stored in the refrigerator up to 3 days.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

200

Fat

16 g

24 %

Saturated 2.4 g
+ Trans 0 g

12 %

Cholesterol

50 mg

Sodium

40 mg

2 %

Carbohydrate

13 g

4 %

Fibre

4 g

16 %

Sugars

8 g

Net Carbs

9 g

Protein

4 g

Vitamin A

76 %

Vitamin C

200 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Excellent source of  :
Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Folacin, Manganese, Vitamin B6
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives 0
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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1 Reviews (1 with rating only) 100% would make this recipe again

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