Tomato basil gazpacho is a refreshing and vibrant cold soup perfect for hot summer days. This dish combines the natural sweetness of ripe tomatoes with the crispness of cucumber and the aromatic touch of fresh basil. It's a simple yet flavorful recipe that requires no cooking, making it an ideal choice for a quick and healthy meal.
While most of the ingredients for this tomato basil gazpacho are commonly found in your kitchen, you might need to pick up a few items at the supermarket. Fresh basil leaves are essential for this recipe, and they add a unique flavor that dried basil cannot replicate. Additionally, red wine vinegar is a key ingredient that provides a tangy depth to the soup. Make sure to get ripe tomatoes for the best flavor.
Ingredients For Tomato Basil Gazpacho Recipe
Tomatoes: The base of the gazpacho, providing a sweet and tangy flavor. Use ripe tomatoes for the best taste.
Cucumber: Adds a refreshing and crisp texture to the soup.
Red bell pepper: Contributes a sweet and slightly fruity flavor.
Garlic: Adds a pungent and aromatic depth to the gazpacho.
Olive oil: Provides a rich and smooth texture, enhancing the overall flavor.
Red wine vinegar: Adds a tangy and acidic note, balancing the sweetness of the tomatoes.
Water: Helps to achieve the desired consistency for the soup.
Salt: Enhances the flavors of the ingredients.
Pepper: Adds a hint of spiciness and depth.
Basil leaves: Fresh basil leaves add a fragrant and aromatic touch, elevating the overall flavor of the gazpacho.
Technique Tip for This Recipe
When blending the tomatoes, cucumber, bell pepper, and garlic, start on a low speed and gradually increase to high. This ensures a smoother texture and prevents any large chunks from remaining. Additionally, for a more intense flavor, let the gazpacho chill overnight to allow the ingredients to meld together.
Suggested Side Dishes
Alternative Ingredients
ripe tomatoes - Substitute with canned tomatoes: Canned tomatoes can provide a similar texture and flavor, especially if fresh tomatoes are out of season.
ripe tomatoes - Substitute with red bell peppers: For a different twist, red bell peppers can add sweetness and color.
cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative.
cucumber - Substitute with celery: Celery adds a refreshing crunch and a slightly different flavor profile.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers offer a similar sweetness and texture.
red bell pepper - Substitute with poblano pepper: For a bit of heat and a different flavor, poblano peppers can be used.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish.
garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of cloves.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.
olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and can be a good alternative for cooking.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor, though it is darker in color.
cold water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor to the gazpacho.
cold water - Substitute with tomato juice: Tomato juice enhances the tomato flavor and adds a bit more body to the soup.
salt - Substitute with soy sauce: Soy sauce can add umami and saltiness, though it will change the flavor profile slightly.
pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spice.
fresh basil leaves - Substitute with fresh cilantro: Cilantro offers a different but equally fresh and vibrant flavor.
fresh basil leaves - Substitute with fresh parsley: Parsley provides a mild, fresh taste that can complement the other ingredients.
Other Alternative Recipes
How to Store / Freeze This Dish
- Store your tomato basil gazpacho in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
- Refrigerate the gazpacho immediately after preparation. It can be kept in the fridge for up to 3-4 days, ensuring you enjoy it at its peak flavor.
- For longer storage, consider freezing the gazpacho. Pour it into freezer-safe containers, leaving some space at the top to allow for expansion.
- Label the containers with the date to keep track of its freshness. Frozen gazpacho can be stored for up to 2-3 months.
- When ready to enjoy, thaw the gazpacho in the refrigerator overnight. Avoid using a microwave to defrost, as it may alter the texture and flavor.
- Before serving, give the gazpacho a good stir to reincorporate any separated liquids and ensure a smooth consistency.
- For an added burst of freshness, garnish with freshly chopped basil leaves or a drizzle of olive oil just before serving.
How to Reheat Leftovers
- If you prefer your gazpacho warm, gently heat it on the stove over low heat. Stir frequently to ensure even warming and to prevent the olive oil from separating.
- For a quick and easy method, microwave the gazpacho in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between, until it reaches your desired temperature.
- To maintain the fresh flavors, consider reheating only the portion you plan to eat, leaving the rest chilled. This way, the basil and other fresh ingredients retain their vibrant taste.
- If you want to add a twist, reheat the gazpacho and then blend in a small amount of warm vegetable broth or chicken broth for added depth of flavor.
- For a gourmet touch, warm the gazpacho and serve it with a dollop of sour cream or Greek yogurt on top, garnished with additional chopped basil and a drizzle of olive oil.
Best Tools for This Recipe
Blender: Used to combine and blend the tomatoes, cucumber, bell pepper, and garlic until smooth.
Cutting board: Provides a safe surface for chopping the tomatoes, cucumber, and bell pepper.
Chef's knife: Essential for chopping the vegetables and mincing the garlic.
Measuring cups: Used to measure the olive oil, red wine vinegar, and cold water accurately.
Measuring spoons: Necessary for measuring the red wine vinegar precisely.
Mixing bowl: Can be used to hold the chopped vegetables before blending.
Refrigerator: Needed to chill the gazpacho for at least 1 hour before serving.
Serving bowls: Used to serve the gazpacho once it is chilled.
Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are well blended.
How to Save Time on This Recipe
Use pre-chopped vegetables: Save time by buying pre-chopped tomatoes, cucumbers, and bell peppers from the store.
Minimize prep work: Use a food processor to quickly chop and blend ingredients instead of doing it manually.
Make in bulk: Prepare a larger batch of gazpacho and store it in the refrigerator for up to a week.
Chill faster: Use ice-cold water or add a few ice cubes to the blender to reduce chilling time.
Ready-to-use garlic: Opt for pre-minced garlic to cut down on prep time.
Tomato Basil Gazpacho
Ingredients
Main Ingredients
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 cup cold water
- to taste salt and pepper
- ¼ cup fresh basil leaves, chopped
Instructions
- 1. Combine tomatoes, cucumber, bell pepper, and garlic in a blender.
- 2. Add olive oil, red wine vinegar, and cold water. Blend until smooth.
- 3. Season with salt and pepper to taste.
- 4. Chill in the refrigerator for at least 1 hour before serving.
- 5. Garnish with fresh basil leaves before serving.
Nutritional Value
Keywords
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