Description
Jamie Oliver’s gazpacho brings Spanish summer freshness to your table with ripe tomatoes, crisp cucumber, and zesty peppers blended into a chilled soup. Cool and elegant, this vibrant dish offers a simple yet sophisticated taste of Mediterranean comfort you’ll savor with every refreshing spoonful.
Ingredients
Scale
Main Vegetables:
- 6 cups (1.4 kg) ripe tomatoes, peeled and chopped
- 1 red onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 red or green bell pepper, chopped
- 2 ribs celery, chopped
Herbs and Seasonings:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 6 drops of Tabasco sauce
Liquid and Dressing Ingredients:
- 2 cups (480 ml) tomato juice or 1 (15-ounce/425 grams) can of crushed tomatoes
- ¼ cup (60 ml) red wine vinegar
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
Instructions
- Gather and meticulously prep all vegetables by peeling, seeding, and finely chopping tomatoes (about 454 grams or 1 pound), red onion, cucumber, bell pepper, and celery into uniform, small pieces. Mince garlic cloves and delicately chop fresh parsley and chives to release their aromatic essence.
- Select a spacious, non-reactive mixing vessel and amalgamate the chopped produce with tomato juice (473 milliliters or 16 fluid ounces), red wine vinegar (30 milliliters or 2 tablespoons), extra virgin olive oil (60 milliliters or 4 tablespoons), freshly squeezed lemon juice (15 milliliters or 1 tablespoon), Worcestershire sauce (15 milliliters or 1 tablespoon), granulated sugar (15 grams or 1 tablespoon), kosher salt, freshly ground black pepper, and Tabasco sauce.
- Utilizing an immersion blender or standard countertop blender, process the mixture until achieving a harmonious consistency. For those preferring a rustic texture, pulse briefly to maintain some vegetable chunks, ensuring a vibrant, textural experience.
- Conduct a comprehensive flavor assessment, carefully adjusting seasonings by incrementally introducing additional salt, pepper, sugar, or hot sauce to calibrate the gazpacho’s taste profile precisely to your palate.
- Decant the gazpacho into a clean, sealed container and refrigerate for a minimum of 3-4 hours or preferably overnight. This resting period allows the ingredients to intimately meld, intensifying the soup’s complex flavor dimensions. Serve thoroughly chilled, garnished with optional fresh herb sprinkles.
Notes
- Create this gazpacho a day ahead to let flavors deeply mingle and develop complex taste profiles.
- High-quality extra virgin olive oil transforms the soup from simple to spectacular with its rich Mediterranean essence.
- Room temperature vegetables blend more smoothly, ensuring silky and consistent texture.
- Fresh herbs like parsley and chives add bright, aromatic notes that elevate the entire dish.
- Red wine vinegar introduces a tangy counterpoint that balances the natural sweetness of ripe tomatoes.
- Prep Time: 15 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 60
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg