Best Gazpacho Recipe
The basis of this recipe came from the August issue of Food and Wine magazine, but I have changed it up a bit—less water than they originally call for (who wants to dilute the sweetness of these tomatoes) and more spice by including the seeds from the jalapeño. But a big thank you to Justin Chapple and Food and Wine for providing the inspiration and foundation of this wonderful summer starter dish!
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Yellow Or Orange Cherry Tomatoes, Halved
- 1 clove (Small Clove) Garlic, Peeled And Crushed
- 1 whole Jalapeño, Minced, With Seeds
- 2 Tablespoons Water
- ¼ cups Extra Virgin Olive Oil
- 1 dash Salt And Pepper, Or To Taste
- 1 whole Avocado, Peeled, Pitted, And Diced