Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 6 to 8 ripe tomatoes
• 1 yellow bell pepper
• 1/2 cucumber
• 1 red onion
• 2 to 3 cloves of fresh garlic
• A pinch of fleur de sel (sea salt)
• A few drops of Tabasco sauce
• 1 goat cheese (type “Chavroux”)
• A few basil leaves
• 20 ml of high-quality olive oil

Instructions

1. Coarsely chop all the vegetables.
2. Peel the onion and garlic, and cut the onion into large chunks.
3. Place all the vegetables in a blender and blend for about 2 minutes at medium speed.
4. Add the salt and Tabasco sauce to the mixture.
5. Pour in the olive oil and blend again for another 2 minutes to emulsify.
6. In serving glasses, add a few ice cubes and pour in the chilled soup. Top with crumbled goat cheese, a few cherry tomatoes, and basil leaves before serving.

Notes

Feel free to adjust the seasoning to your taste or add other ingredients like cucumber or herbs for variation!

Recipe Tips

For a smoother texture, strain the gazpacho before serving. You can also chill the mixture for a couple of hours before serving for enhanced flavor.

Nutritional Information

Approximate values per serving: Calories: 150, Protein: 6g, Fat: 9g, Carbohydrates: 11g.

Frequently Asked Questions (FAQ)

1. Can I make Gazpacho in advance?

Yes, Gazpacho can be made a day in advance. Just store it in the refrigerator and give it a good stir before serving.

2. What can I substitute for goat cheese?

You can use feta cheese or creamy ricotta cheese as substitutes for goat cheese if necessary.

3. How long can Gazpacho be stored?

It’s best consumed within 2 to 3 days when stored in the refrigerator.

4. Can I add other vegetables to my Gazpacho?

Absolutely! Feel free to add vegetables such as zucchini, celery, or even jalapeño for a spicy kick.

5. Is it necessary to peel the tomatoes?

Peeling the tomatoes is not necessary if you use ripe, fresh tomatoes. However, it can create a smoother texture.