Extremaduran Gazpacho (gazpacho Extremeño)
Extremaduran Gazpacho, also known as Gazpacho Extremeño, is a traditional cold soup from the Extremadura region of Spain. This refreshing dish is perfect for hot summer days and is packed with the flavors of ripe tomatoes, peppers, and garlic.
Ingredients
- 6 ripe tomatoes, chopped
- 1 green pepper, chopped
- 1 cucumber, peeled and chopped
- 2 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a blender, combine the tomatoes, green pepper, cucumber, and garlic. Blend until smooth.
- While blending, slowly add the olive oil and red wine vinegar. Continue blending until well combined.
- Season the gazpacho with salt and pepper to taste.
- Refrigerate the gazpacho for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Blender Refrigerator
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the gazpacho in chilled bowls and garnish with a drizzle of olive oil, chopped fresh herbs, and croutons.
Tips & tricks
For an extra refreshing gazpacho, chill the ingredients in the refrigerator before blending.
Cost
$10