STEP 1 Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, …
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As far as gazpacho ingredients, let's just agree right now that no two tomato gazpacho recipes are the same. But, most will have these essential ingredients: tomatoes, onion, green pepper, cucumber, olive oil, vinegar (sherry vinegar is more authentic to Andalusia, where gazpacho originated), bread (soaked in water), and garlic.
Drizzle olive oil over the gazpacho when serving. Smooth Gazpacho: Blend all of the gazpacho ingredients (all except herbs and olive oil) until very smooth. Slowly drizzle in olive oil while the blender is going, emulsifing it to create a creamy luscious texture, then pulse in the herbs.
All tomatoes have different levels of sweetness and acidity and this will affect how much salt and vinegar you will use. Start conservatively, adding more to taste. TIP: If your gazpacho lacks sweetness, a tablespoon of tomato paste will help! Feel free to add spices and heat. A pinch of Spanish Chili pepper and cumin are nice additions.
If you want a low-carb gazpacho soup, you can omit the bread. Sherry vinegar. vinagre de Jerez is what is typically used to make gazpacho in Spain, but if you can't find it, you can use a red wine vinegar to your taste.