A Mark Bittman recipe from the NY Times. 11 other gazpacho recipes to choose from - green and red.
http://www.nytimes.com/interactive/2014/08/03/magazine/bittman-gazpacho-the-simple-chilled-soup.html?_r=0
Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat. Garnish with drizzle of olive oil.
You do need to decide a few things, and texture is one; for a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine — this works best with a food processor — or if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand and stir them together. I’ve noted the cases in which I think smooth or chunky is preferable (kale and olive gazpacho is a train wreck if it isn’t smooth), but do as you like. Olive oil is an integral part of “real” gazpacho (the fat has to come from somewhere), so I tend to gravitate toward the upper limit, but none of these soups will suffer tremendously if you use less.
Most of these include bread, which should be day-old and crustless, though defying either or both of those “rules” won’t kill you. Keep in mind that the colder you serve your gazpacho, the less salty it will taste; you can intentionally oversalt before chilling, but I would just salt to taste at the last minute. It makes things even simpler.
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Serving Size: 1 Serving (1580g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 365 | ||
Calories from Fat: 143 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 65mg | 2 % | |
Potassium 2827.2mg | 74 % | |
Total Carbohydrate 54.2g | 16 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 40.9g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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