Cooking Series: Edible Flower Recipes, Tomato Gazpacho Recipe
- Shidonna Raven
- 1 hour ago
- 3 min read
Source: Floral Life
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Tomato Gazpacho Recipe
My tomato gazpacho recipe is the classic Mediterranean cold soup made with fresh ripe tomatoes and colorful summer veggies.
Published: 06/25/2014
Updated: 01/31/2024
Author: Sue Moran
Everybody needs to know how to make themselves a classic cooling tomato gazpacho when the temperatures soar. This simple chilled Spanish soup is the ultimate refresher.
TOMATO GAZPACHO RECIPE
My tomato gazpacho recipe is the classic Mediterranean cold soup made with fresh ripe tomatoes and colorful summer veggies.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 -6
EQUIPMENT
INGREDIENTS
1 lb ripe tomatoes
1/2 cup roasted red pepper, optional, for added color and flavor
5 1/2 ounces tomato juice, also optional. It adds a more 'tomatoey flavor.
2 Tbsp sherry vinegar, substitute any vinegar you like
2 Tbsp extra virgin olive oil
juice of 1/2 lemon, optional, taste first
1 tsp salt
1 tsp fresh cracked black pepper
1/4 tsp red pepper flakes
1/2 red onion, finely minced
1 colorful bell pepper, finely minced
about an 8 inch piece of seedless cucumber, finely minced, no need to peel.
GARNISH
small basil or cilantro leaves
a few heirloom cherry tomatoes, halved
edible blossoms
a drizzle of olive oil
INSTRUCTIONS
Wash the tomatoes and give them a rough chop. Add half of them to a food processor, along with the roasted red pepper, and process until very smooth. Add in the tomato juice and pulse to combine.
Add the rest of the tomatoes and pulse till they are incorporated but not quite as smooth, so you will have a little bit of texture.
Season the soup with the vinegar, olive oil, lemon, salt, pepper, and red pepper flakes and remove it to a bowl. Cover and refrigerate for several hours, or until ready to serve.
When you are ready to serve, give the soup a stir and taste it to adjust the seasonings. It may need more salt, or more lemon, for instance. Then spoon into small bowls or glasses and top with the finely minced onion, peppers, and cucumbers.
Garnish as you like, with halved cherry tomatoes, small basil or cilantro leaves, and edible flowers, if you have them. Serve immediately.
NOTES
Make the base of your gazpacho a day or two ahead of time if you like, then garnish with the fresh chopped veggies before serving. Always serve your gazpacho ice cold.
Course: Soup
Cuisine: Spanish
Author: Sue Moran
Keyword: healthy, soup, summer, tomatoes
NUTRITION
Calories: 103 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 831 mg · Potassium: 397 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 2008 IU · Vitamin C: 66 mg · Calcium: 28 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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