Imen Dridi Gazpacho by Alton Brown is a refresher cold soup consisting of tomatoes, cucumbers, bell peppers, and spices and takes 2 hours and 45 minutes to prepare.
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🧡 Why You’ll Love This Gazpacho Recipe:
- Refreshing Twist: A cold, tomato-based soup, ideal for beating the summer heat with its zesty and revitalizing flavor.
- Healthy Indulgence: Packed with nutrient-rich ingredients like tomatoes, cucumbers, and bell peppers, it’s a guilt-free, hydrating treat.
- Easy Prep: Simple steps with Alton’s unique touch make this recipe accessible to all, whether you’re a novice or a seasoned cook.
- Versatile Delight: Enjoy it as a light meal or appetizer, showcasing the versatility of this classic gazpacho recipe.
❓ What Is Alton Brown’s Gazpacho Recipe?
Alton Brown’s Gazpacho is a vibrant blend of tomatoes, cucumber, bell pepper, and spices. Boil, peel, and seed tomatoes. Mix with veggies, olive oil, lime, balsamic, and spices. Blend, chill, and garnish with basil.
🧅 Alton Brown Gazpacho Ingredients
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- Tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon toasted, ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chiffonade
🥘 How To Make Alton Brown Gazpacho
- Boil water in a 6-quart pot by filling it halfway up and placing it over high heat.
- Use a paring knife to make an X on the tomato bottoms. Put the tomatoes in the boiling water for 15 seconds, take them out, and set them in an ice bath to cool until they are manageable, which should take about a minute.
- Rinse and dry thoroughly. Remove the tomato seeds, core, and peel. Put the tomato pulp and seeds in a fine-mesh strainer and set it over a bowl to collect the juice while you seed the tomatoes.
- Get every last drop of juice out of the press, and then top out the measuring cup with bottled tomato juice.
- Toss the tomatoes and juice into a large bowl. Mix in the olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, red onion, jalapeno, garlic clove, and cucumber.
- Blend 1 1/2 cups of the mixture for 15 to 20 seconds on high speed after transferring it to the blender.
- Put the pureed mixture back into the bowl and mix well. Chill for at least 2 hours, preferably overnight, covered. Complement with basil chiffonade.
💭 Recipe Tips
- Fresh Ingredients: Use ripe, quality tomatoes for the best flavor. Adjust spice levels to taste.
- Chill for Intensity: Let the flavors meld by chilling the gazpacho for at least 2 hours, or overnight for optimal taste.
- Garnish Gracefully: Elevate with fresh basil chiffonade for a fragrant finish. Serve in chilled bowls for extra coolness.
- Make It Your Own: Experiment with toppings like croutons, diced avocados, or a drizzle of extra olive oil for added flair.
🍤 What Goes Well With Gazpacho?
Gazpacho combines well with an array of dishes including paella, garlic bread, patatas, churros, grilled asparagus, hog stew, stuffed bell peppers, Spanish omelet, shrimp skewers, and fried calamari.
🎚 How To Store Leftovers Gazpacho?
- In The Fridge: Keep leftover gazpacho in a tightly sealed container for 2 to 3 days.
- In The Freezer: Leftover gazpacho can be frozen for 3 months in freezer-safe bags. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Gazpacho?
- Stove: Gently heat leftover Gazpacho in the pan for 4 minutes over low-medium heat, stirring occasionally until heated through.
- Microwave: Warm leftover Gazpacho in short 30-second intervals, stirring in between until the desired temperature is reached.
FAQs
Do you have to peel tomatoes for gazpacho?
Peeling tomatoes for gazpacho is optional. While some prefer a smoother texture, leaving skins adds fiber; personal preference guides choice.
Why is my gazpacho bitter?
Your gazpacho might turn bitter due to the inclusion of tomato and cucumber seeds. Remove them for a smoother, less bitter taste.
What is used to thicken gazpacho?
Thicken gazpacho with leftover white bread. Soak and blend it for a creamy texture, enhancing the soup’s consistency and flavor.
Why is my gazpacho orange?
The vibrant orange color in gazpacho comes from the mandatory addition of a large quantity of olive oil, enhancing its deliciousness.
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Alton Brown Gazpacho Nutrition Facts
Amount Per Serving
- Calories 243
- Total Fat 17g
- Saturated Fat 2.4g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1599mg
- Potassium 931.1mg
- Total Carbohydrates 20g
- Dietary Fiber 4.4g
- Sugars 13g
- Protein 4.1g
Alton Brown Gazpacho Recipe
Description
Gazpacho by Alton Brown is a refresher cold soup consisting of tomatoes, cucumbers, bell peppers, and spices and takes 2 hours and 45 minutes to prepare.
Ingredients
Instructions
- Boil water in a 6-quart pot by filling it halfway up and placing it over high heat.
- Use a paring knife to make an X on the tomato bottoms. Put the tomatoes in the boiling water for 15 seconds, take them out, and set them in an ice bath to cool until they are manageable, which should take about a minute.
- Rinse and dry thoroughly. Remove the tomato seeds, core, and peel. Put the tomato pulp and seeds in a fine-mesh strainer and set it over a bowl to collect the juice while you seed the tomatoes.
- Get every last drop of juice out of the press, and then top out the measuring cup with bottled tomato juice.
- Toss the tomatoes and juice into a large bowl. Mix in the olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, red onion, jalapeno, garlic clove, and cucumber.
- Blend 1 1/2 cups of the mixture for 15 to 20 seconds on high speed after transferring it to the blender.
- Put the pureed mixture back into the bowl and mix well. Chill for at least 2 hours, preferably overnight, covered. Complement with basil chiffonade.
Notes
- Fresh Ingredients: Use ripe, quality tomatoes for the best flavor. Adjust spice levels to taste.
Chill for Intensity: Let the flavors meld by chilling the gazpacho for at least 2 hours, or overnight for optimal taste.
Garnish Gracefully: Elevate with fresh basil chiffonade for a fragrant finish. Serve in chilled bowls for extra coolness.
Make It Your Own: Experiment with toppings like croutons, diced avocados, or a drizzle of extra olive oil for added flair.
