Chilled Tomato Gazpacho

This refreshing chilled tomato gazpacho combines the vibrant flavors of fresh and canned tomatoes, offering a delightful balance between sweetness and acidity. With the crunch of radishes, bell peppers, and celery, each spoonful is a textural adventure. A hint of heat from the chili pepper adds a surprising kick, while the aromatic burst of fresh parsley and garlic elevates the dish. This simple, yet elegant, cold soup is perfect for warm weather, providing a nourishing and satisfying meal without the need for cooking. The addition of olive oil lends a smooth finish, complemented by the tanginess of vinegar. A sprinkling of chives, diced onion, and cucumber creates a beautiful garnish, enhancing both flavor and visual appeal. Served as an appetizer or light meal, this gazpacho promises a refreshing culinary experience.

Ingredients

Main Ingredients

• 1 kg fresh tomatoes
• 1 kg canned tomatoes in juice
• 2 bell peppers
• 1 bunch of radishes
• 1 bunch of celery stalks
• 1 bunch of parsley
• 1 head of garlic
• 1 chili pepper

Spices and Sauces

• Olive oil
• Salt
• Vinegar
• Ground black pepper

Garnish

• Chives, chopped
• Diced red onion
• Diced cucumber
• Sour cream
• Olive oil

Preparation Time

• Total: 20 minutes

Step-by-Step Instruction

1. Prepare the Vegetables: Begin by washing all the fresh vegetables, including tomatoes, bell peppers, radishes, celery stalks, and parsley.
2. Chop the Tomatoes: Slice the fresh tomatoes into quarters and add them to a large mixing bowl.
3. Dice the Bell Peppers: Remove the seeds from the bell peppers and chop them coarsely before adding them to the bowl.
4. Slice the Radishes: Thinly slice the radishes and add them to the bowl for a crunchy texture.
5. Chop Celery: Chop the celery stalks into small pieces and mix them with the other vegetables.
6. Mince the Garlic: Peel the garlic cloves and mince them finely before adding to the bowl.
7. Add Canned Tomatoes: Pour the canned tomatoes, including the juice, into the mixing bowl with the fresh ingredients.
8. Add Chili Pepper: Depending on your heat preference, slice the chili pepper and add to the mixture. Remove seeds for a milder taste.
9. Blend the Ingredients: Use a blender or food processor to puree the vegetable mixture to your desired consistency. You can blend until smooth or leave a bit chunky for texture.
10. Season to Taste: Add olive oil, a splash of vinegar, and season with salt and ground black pepper. Blend again to ensure even mixing.
11. Chill the Soup: Transfer the gazpacho to a large pot and place in the refrigerator for at least a few hours to allow flavors to meld and the soup to chill thoroughly.
12. Prepare the Garnish: While the soup chills, dice red onion and cucumber, and chop some chives.
13. Taste and Adjust: Before serving, taste the gazpacho and adjust the seasoning if necessary, adding more salt, pepper, or vinegar to taste.
14. Serve the Gazpacho: Ladle the chilled gazpacho into bowls for serving.
15. Garnish the Soup: Top each bowl with a spoonful of diced onion, cucumber, and chopped chives for added freshness and crunch.
16. Finish with Olive Oil: Drizzle a little olive oil and a dollop of sour cream over the top for added richness.
17. Additional Options: For more depth, consider adding a squeeze of lime or lemon juice.
18. Pair with Bread: Consider serving with crusty bread or crackers.
19. Enjoy: Share the bowl of refreshing gazpacho with your family or guests.
20. Store Leftovers: Keep any leftover gazpacho in a sealed container in the refrigerator for up to 2 days.

Tips

• Chill Thoroughly: For best flavors, ensure the gazpacho is well-chilled before serving.
• Balance Flavors: Adjust the vinegar and salt to achieve the perfect balance of acidity and seasoning.
• Customize Heat: Consider using half a chili pepper for a milder taste or add extra for more heat.
• Substitute Ingredients: Use green bell peppers if preferred or replace radishes with cucumber for a milder crunch.

Nutrition

• Calories: Approximately 120 per serving
• Protein: 2g
• Fats: 5g
• Carbs: 18g

Variations

• Vegetarian: Omit the olive oil for a lighter version.
• Vegan: Use a vegan sour cream alternative.
• Spicy: Add hot sauce or cayenne pepper for extra heat.
• Herbal Twist: Add fresh basil or mint for an aromatic variation.

Serving Suggestions

• Side Dishes: Pair with a fresh garden salad or a slice of crusty whole-grain bread.
• Garnishes: Sprinkle extra fresh herbs like basil or mint for a fragrant touch.
• Wine Pairing: A chilled glass of light white wine or rosé complements this gazpacho beautifully.

Best Places

1. La Gazpachería - Specializes in traditional and modern styles of gazpacho. Location: 123 Fresh St, Seville, Spain.
2. El Cortijo - Known for its hearty Andalusian cuisine, including gazpacho. Location: 45 Coastal Rd, Malaga, Spain.
3. Soup Haven - Offers a variety of cold soups with fresh ingredients. Location: 78 River Rd, Barcelona, Spain.
4. The Cold Press - Famed for their chilled soups and juices. Location: 22 Market St, Lisbon, Portugal.
5. Casa del Sol - Combines local flavors with classic cold soups. Location: 89 Sunset Blvd, Valencia, Spain.
6. Los Frescos - Offers innovative takes on gazpacho and other cold dishes. Location: 34 Daisy Ave, Madrid, Spain.
7. The Greenhouse - Focuses on organic and sustainable ingredients for cold soups. Location: 67 Garden Rd, Athens, Greece.
8. Summer Bowl - Known for bright, vivid flavors in their chilled dishes. Location: 55 Beachfront Dr, Cadiz, Spain.
9. Chill & Sip - A delightful spot for cold soups and refreshing drinks. Location: 31 Calm St, Nice, France.
10. The Soup Bar - Offers a diverse range of gazpacho varieties. Location: 12 Deli Ln, Rome, Italy.