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Authentic Spanish Gazpacho

Coming from Spain, my go-to hot weather dish is always a yummy gazpacho. It’s super refreshing and satisfying, and it doesn’t require me to turn on the oven or the stove! It’s also a great way to use up those beautiful, lycopene-rich summer tomatoes.

RECIPE

11 ingredients

15 minutes

Yields: 4-6

INGREDIENTS

Produce

  • 2 lbs Roma or any other type of tomatoes (fresh and ripe, halved)
  • 1 Green bell pepper (cored and diced)
  • 1 Cucumber (small / 1/2 lb, peeled and diced)
  • 1/2 Red onion (small, peeled, and diced)
  • 2 Garlic cloves (small)

Oil, Vinegar & Spices

  • 2 tbsp Extra virgin olive oil
  • 3 tbsp Red wine vinegar (or even better, sherry vinegar)
  • 1 tsp Pink Himalayan salt
  • 1/2 tsp Black pepper (freshly ground)
  • 1/2 tsp Cumin, ground

Other

  • 1 thick slice of white bread, soaked, crust removed
  • Optional garnishes: croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

DIRECTIONS

  • Purée. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the texture reaches your desired consistency.
  • Season. Taste and season with extra salt, pepper, and/or cumin if needed.
  • Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve. Serve cold, topped with your desired garnishes. Enjoy!

NOTES

  • Leftovers? Transfer to a food storage container and refrigerate for up to 3 days or freeze for up to 3 months.

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