Gazpacho can be served in verrines for aperitif, drunk in a bowl as main meal, or even enjoyed as a drink on side of your meal.
If you look at the ingredients on labels of gazpacho you buy in store, then you will realise you could easily make it yourself. So I’m your girl for that! Came up today with this delicious and simple gazpacho recipe, approved by my family!
I’m currently watching Earthling, available on youtube in English and in French, while editing this recipe post. I have to say that’s a hard video to watch. Intense words and images, but nothing else than the Truth; so it’s always interesting to watch. Not even to change your habits, but at least to inform yourself on what’s going on out there on the planet we’re living on.
Now I’ll let you get into that recipe; I hope you enjoy it as much as I did! Don’t forget to tag me on instagram if you do!
Calories per serving: 40 – Macros: 1g P/ 4g C/ 1g F
Prep time: 10 minutes – Yield: (about 10 servings)
- 1,3 kg ripped red tomatoes (6 medium tomatoes)
- 100 g red pepper (1/2 big pepper)
- 200 g cucumber (1/2 cucumber)
- 2 garlic cloves
- 1 onion
- Juice of 1 lemon
- 5 ml vinegar (I use balsamic)
- 15 ml olive oil
- 3/4 tsp salt
- 1 tsp black pepper
- Core and chop the tomatoes. Peel and chop the cucumber. Deseed and chop the red pepper. Peel and chop the onion. Peel the garlic.
- In a high speed blender or food processor, add all the ingredients together. Blend until smooth.
- Let sit in the fridge until really cold.
- Stir the gazpacho before serving and enjoy!
-You don’t need to chop anything finely, just cut everything slightly to make it easier on your blender.
-You can adjust to taste the amount of salt and pepper. I personally don’t like my gazpacho too salty but you may want to add more salt to this recipe.
Did you make this recipe? Tag @thedorkyfrench on instagram and hashtag it #thedorkyfrenh