Gazpacho

Gazpacho
Staff Writer
Courtesy of Rioja Wines

Gazpacho is among Spain's most famous exports, but in most cases, something was lost in translation.  While, there are many regional variations to this dish, none of them resemble the ubiquitous chilled salsa-like soup which usually passes for gazpacho stateside.  If you aren't yet acquainted with gazpacho the way the Spanish envision it, try this recipe - you will be a convert!

Rioja pairing: The acid from the sherry vinegar and tomatoes would pair well with the bright fruit of a young red Rioja, or the crisp acidity of a chilled un-oaked white.

4
Servings
353
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound vine-ripened tomatoes
  • 2/3 Cups ccchopped yellow onion (about 1 medium onion)
  • 1 large garlic clove, peeled
  • 1 cucumber, skinned and seeded (about 3/4 cup)
  • 1 red bell pepper, seeded and deveined
  • 3 crustless French bread (cut baguette in half, pull out the crumb; reserve crust for croutons, if desired)
  • 1/4 Cup olive oil, plus ¼ cup for croutons and garnish
  • 1/4 Cup sherry vinegar
  • 1/2 Tablespoon sea salt, plus ½ tablespoon for garnish
  • 1/2 Teaspoon sweet paprika, plus ½ teaspoon for garnish

Directions

To jar or blender, add tomatoes, garlic, onion, pepper, cucumber, salt, paprika, and sherry in small batches; whirl until smooth, about 2 minutes.

Add ¼ of the bread; blend while slowly drizzling in 2 tablespoons of the olive oil. Repeat until all bread and olive oil has been added and mixture is fluffy and smooth.

Strain mixture through a fine mesh strainer; chill at least two hours.

To serve, garnish with sea salt, olive oil, paprika and croutons, if desired.

For croutons: Preheat oven to 425 degrees. Cut reserved French bread crusts into small cubes. In small bowl, combine crust with olive oil and salt; toss until bread crusts are coated. Spread crusts onto cookie sheet; bake until golden brown and crunchy, about 10 to12 minutes.

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
23mg
8%
Carbohydrate, by difference
36g
28%
Protein
11g
24%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
103mg
10%
Choline, total
40mg
9%
Fiber, total dietary
6g
24%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
222mg
32%
Selenium, Se
14µg
25%
Sodium, Na
673mg
45%
Water
98g
4%
Zinc, Zn
1mg
13%

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.