[vc_row][vc_column][trg_recipe template=”recipe” summary=”Traditional Spanish gazpacho is easy to make, super healthy, and delicious! It’s usually served as an appetizer or even as a drink.” other_notes=”” recipe_cuisine=”” recipe_cuisine_other=”Spanish” recipe_category=”Appetizer” cooking_method=”Blend” prep_time=”10″ cook_time=”5″ total_time=”15″ ingredients=”%5B%7B%22title%22%3A%22For%20the%20Gazpacho%22%2C%22list%22%3A%226-7%20medium%20tomatoes%20(the%20quality%20of%20the%20tomatoes%20is%20one%20of%20the%20most%20important%20factors%20in%20the%20taste%2C%20use%20vine%20ripened%20when%20possible%20and%20don%E2%80%99t%20use%20the%20green%20salad%20tomatoes!)%5Cn1%20green%20Italian%20pepper%20(the%20long%20type%2C%20not%20a%20bell%20pepper)%5Cn1%20cucumber%5Cn%C2%BD%20of%20a%20small%20white%20onion%5Cn1%20clove%20of%20garlic%20(not%20too%20big)%5Cn%C2%BC%20cup%20Extra%20Virgin%20Olive%20Oil%20(again%2C%20quality%20is%20important)%5CnA%20splash%20of%20Sherry%20vinegar%20(Vinagre%20de%20Jerez%2C%20although%20red%20or%20white%20wine%20vinegar%20can%20be%20substituted)%5CnA%20pinch%20(or%20two)%20of%20salt%5CnOptional%20toppings%3A%20Diced%20cucumber%2C%20diced%20green%20apple%2C%20diced%20onion%2C%20diced%20pepper%2C%20croutons%2C%20%26%20hard%20boiled%20eggs%5Cn%22%7D%5D” extra_notes=”” recipe_yield=”4 Persons” suitable_for_diet=”” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_nutrition=”true” social_buttons=””][trg_recipe_method][vc_column_text]Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Cut the onion into a few slices and add it to the blender too.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Blend the vegetables at a high speed until it is completely pureed.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.[/vc_column_text][/trg_recipe_method][/trg_recipe][/vc_column][/vc_row]
