Creado con IA
Chilled Tomato Cucumber Lemon Gazpacho
25 min 249 kcal por ración Fácil
Ingredientes
4 Raciones
- Ripe tomatoes1000 g
- Cucumber, peeled500 g
- Red bell pepper300 g
- Red onion150 g
- Garlic12 g
- Fresh lemon juice60 ml
- Extra virgin olive oil30 ml
- Crusty bread120 g
- Cold water250 ml
- Salt5 g
- Ground black pepper1 g
Preparación
- 1
Wash the tomatoes, cucumber, and red bell pepper. Remove the tomato cores and the bell pepper's stem, seeds, and white membranes.
- 2
Roughly chop the tomatoes, peeled cucumber, red bell pepper, and red onion. Peel and roughly chop the garlic.
- 3
Tear the crusty bread into small pieces and place it in a large bowl. Pour the cold water over the bread and let it soak for 5 minutes.
- 4
Add the chopped tomatoes, cucumber, bell pepper, red onion, garlic, soaked bread, and any unabsorbed water to a blender. Blend in batches if necessary until smooth.
- 5
Add the fresh lemon juice, salt, and ground black pepper. Blend again while slowly pouring in the extra virgin olive oil to create a smooth, lightly emulsified soup.
- 6
For an especially silky gazpacho, pass the mixture through a fine-mesh sieve, pressing on the solids with a spoon. This step is optional.
- 7
Transfer the gazpacho to a covered container and refrigerate for at least 2 hours, or until thoroughly chilled.
- 8
Stir well before serving. Taste and adjust the seasoning if needed, then ladle into chilled bowls or glasses and serve cold.
