Recipe: Perfect Gazpacho

Gazpacho. Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. Food Network shares tips on how to peel, slice, dice and mince onions. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.

It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is. Gazpacho is a chilled and super refreshing Spanish soup. You can cook Gazpacho using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Gazpacho

1. You need 1 1/2 kg of tomatoes.
2. Prepare 2 medium of cucumbers.
3. Prepare 1 medium of pepper.
4. Prepare 1/4 piece of red onion.
5. It's 1/8 small of watermelon.
6. It's 1 small of hard bread toast.
7. You need 1 clove of garlic.
8. You need 3 tbsp of olive oil.
9. You need 2 tbsp of vinegar.
10. Prepare 1 tbsp of salt.
11. You need 1 pinch of cumin.
12. It's 1 tbsp of oregano.
13. You need 1 tsp of white pepper.
14. It's of water.

Learn how to make it with this recipe, which calls for tomato, cucumber, bell pepper, and garlic. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho.

Gazpacho instructions

1. Notes: better with ripe tomatoes. The pepper can be any color but preferably green. If you don't have watermelon try using a yellow apple or strawberries instead. The vinegar can be white or red wine, or even balsamic for an extra touch. The bread can also be a small piece of hard bread or half a slice of white bread..
2. Rinse and peel the tomatoes, the onion (you only need a quarter of it), the cucumbers and the pepper..
3. Cut out the white bottom part of the tomatoes, the inside of the pepper and remove the watermelon seeds (if it has)..
4. To avoid the usually strong garlic aftertaste, remove the seed of the garlic clove: cut it in half longwise and remove the central part (will separate easily)..
5. Cut everything in chunks to fit the blender better..
6. Add everything to the blender, including spices, olive oil and vinegar..
7. Blend it at max for 2-3 minutes and add water depending on how liquid you want it..

Typical Gazpacho, although some at my event preferred it to be strained. I added a jalepeno pepper to spice it up a bit. It was very refreshing over several hot summer days in PA last week. This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables.