IN A NUTSHELL
This super quick and easy to make gazpacho is packed with essential nutrients and is so delicious you’ll probably want to have it often. We love to spice things up, so we added a little chilli to our recipe, turning it into a crazy mixture of hot and cold. But don’t worry, if spicy is not your thing, it will taste just as delicious without the chilli.
Cuisine Type: Vegan, Vegetarian, Gluten-free, Sugar-free
Prep Time: 12’
Finding good tomatoes these days can be an ordeal. A friend of ours goes as far as saying that those ‘redish roundy things’ that you buy in supermarkets nowadays which are sold as tomatoes are actually ‘freshies’. They should have a different name. Real tomatoes are exquisite rarities. Unfortunately, we have to agree. Most of us have even forgotten what a real tomato tastes, smells and feels like by now and the only time we’re remembered of it is when by chance we’re lucky enough to bite into one. Well, we were more than lucky, we were blessed to be able to make this gazpacho with real, organic, sweet and juicy tomatoes picked from the vine at Quinta do Ameal just before we used them. They were so good, we could have them day in, day out! And my, were they beautiful. They were so pretty they’re featured in our home page.
We should always aim for the best possible quality ingredients and organic should be the norm. Not only do organic veggies have much higher amounts of nutrients than their non-organic versions, they also taste much better. When you’re making gazpacho, this is even more important, as since you’re not cooking, the taste is bound to be better if your tomatoes are sweet, flavourful and juicy!
We hope you enjoy this recipe. If you try it at home, please let us know how it turned out. Did you include the chilli? Was it red and hot? We’d love to hear your comments below. You can also post a picture of your fiery creation on Instagram and tag it #diospirorecipes. We’d love to see what you’ve come up with!
• 4 medium sized tomatoes (preferably organic!)
• 1 medium sized red pepper
• ⅓ chilli pepper (optional, please see our note on spiciness below)
• ½ small red onion
• 1 garlic clove
• ⅛ cup olive oil
• 1 Tsp balsamic vinegar
• 1 Tsp apple cider vinegar
• pinch salt
• pinch black pepper
• handful diced cucumber
• Knife & chopping board
• Peel the onion and garlic (and the tomatoes if they’re not organic).
• Chop all the ingredients and place them in your blender jug.
• Blend well, the mixture should be smooth and creamy.
• Serve in a bowl or large glass.
• Sprinkle with diced cucumber if desired.
If spicy is not your cup of tea, you’re allowed to give the chilli pepper in this recipe to your friend who is joining the hot sauce festival ;) but we still encourage you to try it, at least once! Chillies are great for your health. They contain seven times more vitamin C than oranges, fight inflammation, are excellent for the cardiovascular system, help you lose weight, strengthen your immunity, the list goes on and on. Try adding a tiny little piece to your recipe in the beginning and only increase the amount if it feels right for you. But if you’re into hot sauces, by all means increase the amount of chilli in this recipe for a Red Hot Chilli Pepper gazpacho!
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