Recently, I mentioned meeting Patricia of Echalote&Co. We had fun matching flavors and putting our ideas together in a large bowl to prepare two delicious, complementary recipes that are vegetarian, gluten-free and lactose-free.
A fresh and well seasoned gazpacho
The secret to a tasty gazpacho is the seasoning and to use other in-season vegetables to add flavor. Spices, garlic and onion also play an important role in combining flavors. The quality of ingredients matters enormously. If you have tasty, ripe tomatoes, then your gazpacho will be incredible!
Remember to make it ahead of time. It tastes better after being chilled in the refridgerator before serving. The cooler the better and then you have a refreshing summer dish.
Pair this recipe with our gluten- and lactose-free vegetable waffles for an even better taste experience!
Is your mouth watering? Then let’s get started on our gazpacho!
And, if you like, don’t forget to follow the adventures of Echalote&co on Instagram.
Gazpacho
- Prep Time: 20min
- Total Time: 20min
- Yield: 4 persons 1x
Description
Gazpacho is vitamin-packed recipe bursting with nutrition. The raw vegetables retain all their vitamins as well as their rich flavors. Eat it chilled!
Ingredients
- 2.2 pounds (1kg) ripe tomatoes
- 1 large cucumber
- 1 ½ red pepper
- 2 cloves garlic, degermed
- 15g fresh basil
- 1 tbsp vegetable stock
- 3 tbsp olive oil
- 3 tbsp raspberry vinegar
- 1 tbsp herb vinegar
- ¼ chopped onion
- Freshly ground red pepper (3 turns)
- Salt and pepper
Instructions
- Rinse and seed all vegetables for the best taste, a smoother feeling in your mouth, and ease of digestion.
- Bring water to a boil in a large saucepan. Parboil the tomatoes in the boiling water for a few minutes so that they can be peeled more easily. Remove the tomoatoes from boiling water and cool them under running cold water.
- Peel the tomatoes and cut the pepper in half. Peel the cucumber lengthwise in half-inch stripes pattern alternating with skin. Remove the garlic clove germs.
- Put all ingredients into a blender and blend until smooth–about 1 minute.
Chill the gazpacho in the refrigerator for at least two hours.
Notes
Add sugar as needed to reduce any possible acidity of the gazpacho.
- Category: starter
- Cuisine: europe
Nutrition
- Calories: 100% homemade with love
Keywords: summer recipe, tomato
