How to Make Gazpacho Recipe | Hilah Cooking

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with added health benefits.

bread

🥗Healthier: gluten-free bread

💰Cheaper: crackers

Gluten-free bread accommodates dietary restrictions, while crackers can be more economical.

tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes have superior flavor, while canned tomatoes are budget-friendly.

Get the ripest tomatoes you can find, preferably homegrown or from a farmers market.

Chop the tomatoes, cucumber, and bell pepper (green or red) into pieces.

Add one clove of garlic to the chopped vegetables.

Pour in a couple tablespoons of red wine vinegar.

Add a pinch of cumin and a teaspoon of salt.

Add cold water and some ice to the mixture for a refreshing cold soup.

Blend the mixture until smooth, slowly pouring in three tablespoons of olive oil while blending to emulsify.

Run the blended mixture through a sieve to achieve a smoother texture, using a spatula to press it through.

Optional: Save any leftover pulp for use in meatloaf or as a base for a stew.

Serve the gazpacho cold, garnished with diced cucumbers, onions, red bell pepper, and croutons if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens