Mom's Gazpacho

Dairy Free
Health score
21%
Mom's Gazpacho
45 min.
8
149kcal

Suggestions

This gazpacho recipe is a family heirloom, passed down from my mother, who learned it from her mother, who learned it from her mother, and so on. It's a classic Spanish soup, perfect for hot summer days when you don't feel like cooking over a hot stove. The key to this recipe is using fresh, ripe tomatoes and letting the soup chill for at least four hours to allow the flavors to meld. The result is a refreshing, flavorful soup that's perfect as a starter or light meal. It's also dairy-free, making it a great option for those with dairy allergies or intolerances.

What sets this gazpacho apart from others is the unique combination of ingredients. The garlic and egg mixture adds a depth of flavor and body to the soup, while the breadcrumbs help to thicken it. The lemon juice and red wine vinegar add a tangy sharpness, while the Tabasco sauce gives it a kick. You can adjust the seasoning to your taste, making it milder or spicier as you prefer. It's a versatile recipe that can be tailored to your liking.

This gazpacho is not only delicious but also nutritious. It's packed with vitamins and minerals, including vitamin C, vitamin A, and potassium. The fresh vegetables provide a good source of fiber, and the olive oil adds healthy fats. This soup is a great way to get your daily dose of vegetables in a tasty and refreshing way.

Ingredients

  • cups beef broth 
  • 0.5 cup breadcrumbs plain
  • cup cucumber seeds removed chopped
  •  eggs 
  • cloves garlic finely chopped
  • 0.5  juice of lemon 
  • 0.7 cup olive oil 
  • teaspoon oregano dried
  • 0.3 cup parsley finely minced
  • servings pepper 
  • cups plum tomatoes fresh chopped
  • 0.5 cup onion red finely chopped
  • 0.3 cup red wine vinegar 
  • servings salt 
  • servings all the tabasco sauce you handle to taste
  • 46 ounce canned tomatoes canned
  • tablespoons worcestershire sauce 
  • 0.5 cup bell pepper green yellow chopped

Equipment

  • bowl
  • pot

Directions

  1. Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
  2. In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
  3. Sprinkle garlic with a pinch of salt, and set in bowl.
  4. When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
  5. Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture.
  6. Add bread crumbs and stir so that they dissolve into liquid.
  7. Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve.
  8. Garnish with chopped parsley, minced red onion, and chopped olives if desired.
  9. Β· My recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with ageβ€”you can store it in the refrigerator and eat it for about a week.Β· Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.Β· Use kosher salt to bring out the flavors of the vegetables.Β· Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.Β· If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeΓ±o peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.

Nutrition Facts

Calories149kcal
Protein14.7%
Fat29.55%
Carbs55.75%

Properties

Glycemic Index
28.38
Glycemic Load
4.32
Inflammation Score
-8
Nutrition Score
16.091304328131%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.43mg
Apigenin
4.06mg
Luteolin
0.48mg
Isorhamnetin
0.5mg
Kaempferol
0.15mg
Myricetin
0.37mg
Quercetin
2.6mg

Nutrients percent of daily need

Calories:149.04kcal
7.45%
Fat:5.28g
8.12%
Saturated Fat:0.92g
5.74%
Carbohydrates:22.4g
7.47%
Net Carbohydrates:17.63g
6.41%
Sugar:10.55g
11.72%
Cholesterol:20.46mg
6.82%
Sodium:753.19mg
32.75%
Alcohol:0g
100%
Protein:5.91g
11.81%
Vitamin K:50.39Β΅g
47.99%
Vitamin C:35.98mg
43.62%
Manganese:0.52mg
25.83%
Potassium:781.46mg
22.33%
Vitamin A:1085.94IU
21.72%
Vitamin E:3.05mg
20.32%
Copper:0.39mg
19.7%
Fiber:4.77g
19.08%
Iron:3.41mg
18.92%
Vitamin B6:0.37mg
18.58%
Vitamin B3:3.4mg
17%
Vitamin B1:0.23mg
15.67%
Magnesium:50.74mg
12.69%
Folate:50.43Β΅g
12.61%
Phosphorus:110.51mg
11.05%
Vitamin B2:0.18mg
10.61%
Calcium:99.58mg
9.96%
Vitamin B5:0.72mg
7.19%
Selenium:5Β΅g
7.15%
Zinc:0.82mg
5.44%
Vitamin B12:0.11Β΅g
1.91%
Source:Epicurious