LunchAppetizerSide Dish

Classic Vegan Gazpacho

Name: Classic Vegan Gazpacho
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4 porties
Cuisine: spanish
Ingredients: 700 g tomato ripe, cored and roughly chopped; 1 st cucumber peeled and roughly chopped; 1 st green bell pepper cored, seeded and roughly chopped; 0,5 st red onion roughly chopped; 1 teentje garlic peeled; 3 el olive oil extra virgin; 2 el red wine vinegar; 120 ml water; 0,75 tl salt; 0,25 tl black pepper freshly ground; 0,25 st cucumber diced; 0,25 st green bell pepper diced; 0,1 st red onion finely diced

This refreshing cold soup is made from ripe, raw vegetables, perfect for a light lunch or appetizer. It's naturally vegan and gluten-free, highlighting the fresh flavors of summer produce. Serve chilled with your favorite crusty bread.

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 165 kcal

VeganistischVegetarischGlutenvrij

Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

700 gtomato, ripe, cored and roughly chopped
1 stcucumber, peeled and roughly chopped
1 stgreen bell pepper, cored, seeded and roughly chopped
0,5 stred onion, roughly chopped
1 teentjegarlic, peeled
3 elolive oil, extra virgin
2 elred wine vinegar
120 mlwater
0,75 tlsalt
0,25 tlblack pepper, freshly ground

garnish

0,25 stcucumber, diced
0,25 stgreen bell pepper, diced
0,1 stred onion, finely diced

Keukengerei

blender · measuring cups · large pitcher · knife · cutting board · measuring spoons

De bereidingswijze

Stap voor stap

1
Combine the chopped tomato, cucumber, green bell pepper, red onion, and garlic in a large blender.
Ongeveer 5 min
Tip van de kok: Ensure vegetables are roughly uniform in size for easier blending.
2
Add the olive oil, red wine vinegar, water, salt, and black pepper to the blender.
Ongeveer 1 min
3
Blend on high speed until completely smooth, about 2-3 minutes. If the mixture is too thick, add a little more water until desired consistency is reached.
Ongeveer 3 min
Tip van de kok: For an extra smooth gazpacho, you can pass it through a fine-mesh sieve after blending.
4
Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference.
Ongeveer 1 min
5
Pour the gazpacho into a large pitcher or airtight container and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and chill thoroughly.
Ongeveer 1 uur
Tip van de kok: Chilling is crucial for the best flavor and refreshing experience.
6
Serve the chilled gazpacho in bowls, garnished with the diced cucumber, green bell pepper, and red onion.
Tip van de kok: A drizzle of extra virgin olive oil can be added as a final touch.

Per portie

Voedingswaarden

75%Score

Calorieën: 165,4kcal
Eiwit: 3,2g
Koolhydraten: 16,8g
Vet: 10,7g
Vezels: 4,1g
Suiker: 9,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover gazpacho in an airtight container in the refrigerator.