Equipment
Ingredients
Tomato Infusion
- 1130 g plum tomatoes, coarsely chopped
- 1 lemongrass, peeled and coarsely chopped
- 60 ml vodka
Vegetable Mixture
- 2 cucumber, peeled and chopped
- 2 green pepper, seeded, cored and chopped
- 4 tomatillos, chopped
- 30 ml white wine vinegar
- 15 ml sherry vinegar
- 15 ml lemon juice
- 13 g sugar
- fine sea salt, to taste
- black pepper, to taste
Herb & Avocado Blend
- ½ avocado
- 1 chives, small bunch, about 10g
- 1 cilantro, small bunch, about 10g
- 1 parsley, small bunch, about 10g
- 1 scallion, trimmed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 116 kcal
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 3 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 297 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 785 mg
- Calcium
- 55 mg
- Iron
- 2.2 mg
- Magnesium
- 48 mg
- Phosphorus
- 92 mg
- Zinc
- 0.8 mg
- Vitamin A
- 132 mcg
- Vitamin C
- 73 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 194 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.11 mg
- Niacin
- 2.1 mg
- Folate
- 66 mcg
- Water
- 301 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
The day before serving, combine the plum tomatoes, lemongrass, and vodka (if using) in a blender. Puree until completely smooth. Strain the mixture through a sieve lined with cheesecloth (or several layers of paper towels) set over a bowl. Refrigerate the strained tomato liquid overnight, allowing the solids to drain completely. Discard the tomato pulp.
In a glass or ceramic bowl, combine the chopped cucumbers, green bell peppers, tomatillos, white wine vinegar, sherry vinegar, lemon juice, and sugar. Season generously with salt and pepper. Cover and refrigerate this mixture overnight to allow the flavors to meld and the vegetables to soften slightly.
In a large bowl, combine the marinated vegetables, reserved tomato liquid, avocado, chives, cilantro, parsley, and scallions. Blend until smooth, using an immersion blender or transferring to a regular blender in batches as needed. Season to taste with additional salt, pepper, and vinegar if desired.
Serve the gazpacho very cold. Garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs (optional).
Chef's Notes
- Use the ripest, most flavorful ingredients for the best results.
- Adjust the amount of vinegar and sugar to your taste.
- For the most vibrant color, use the gazpacho immediately after blending. If making ahead, add the avocado just before serving to prevent oxidation.
- For a more authentic Spanish flavor, add a small piece of stale bread (crust removed) soaked in water to the blender. The bread also thickens.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Serve chilled. Do not reheat.
Troubleshooting
Gazpacho is too thin or watery
Cause:
Prevention:
Gazpacho is too bland
Cause:
Prevention:
Gazpacho has a bitter taste
Cause:
Prevention:
Cultural Context
Gazpacho is a cold soup originating in the region of Andalusia, Spain. Originally a peasant dish, gazpacho typically includes tomatoes, cucumber, peppers, bread, and olive oil.
