Basic gazpacho recipe: 59 photos
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FAQ
Originating from the Andalusia region of southern Spain, gazpacho is traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil.
Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small X on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.
This nutrient-rich dish contains vitamins A, C and K, along with potassium and folate, which play a supporting role in immune function and overall well-being. It's heart-healthy and low in calories.
Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
Andalusian gazpacho has a creamy orange-pink color rather than a clear lipstick red. This is because of the large quantity of olive oil that is mandatory in making delicious gazpacho, rather than take-it-or-leave it gazpacho.
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
