Duo of gazpachos: Traditional and beetroot recipes

It’s getting warmer and warmer and I dislike that but well, I guess we got to adapt to the weather and some quick, cold and refreshing recipes are needed. Drinking gazpacho in summer it’s kinda like drinking water, and it is also very very easy to make: a couple of summer ingredients, a handmixer or blender and you are good to go. But because not everyone might know how to make some good gazpacho, today I’m bringing you a two: a traditional and a beetroot one! Here my duo of gazpachos recipes

Ingredients

To make these two recipes, you will need:

Traditional gazpacho

  • Tomatoes
  • Cucumber
  • Pepper (green is better)
  • Garlic
  • Olive oil
  • Cold water
  • A splash of vinegar
  • Salt
  • Some people add onion but I don’t like it that much

Beetroot gazpacho

  • Tomatoes
  • Pepper
  • Beetroot
  • Garlic
  • Olive oil
  • Cold water
  • Salt
  • A splash of vinegar

How to make this duo of gazpachos

The process to make the gazpachos is very easy. If you have a blender, life will be much easier for you. I don’t have a blender so I did everything by using a handmixer.

You will cut all the ingredients put them in and just blend them. I accidentally forgot to PEEL the cucumber for my traditional recipe so please do that, otherwise you will find tiny pieces of cucumber skin floating around (Which doesn’t bother me, but it’s better without it).

To make the beetroot gazpacho, you will do the exact same thing. Use the ingredients for that gazpacho, blend them together and it’s all good.

To serve the gazpachos you can either drink them in a glass, like my dad & most people do. Or you can serve them in a bowl with a tiny bit of cut veggies (pepper & cucumber) on top and a bit of olive oil.

Alternatives to these duo of gazpachos

I did a variation of the traditional gazpacho by adding some beetroot to it, some people also do gazpacho with:

  • Watermelon
  • Strawberries
  • Cherries

To make these, you basically follow the beetroot recipe and swap the beetroots with these three fruits but you add a bit more. So if you use 200 g tomatoes, you will use 200 g of strawberries.

Other Spanish Recipes

Well, tofucado has had a lot of spanish inspiration in the past year so might as well recap for you all the recipes

If you want to see any other spanish or spanish inspired recipe, don’t hesitate to mention it in the comments.

As per usual, if you try one of my recipes, don’t forget to tag @tofu_cado and show me the results !

Have a great wednesday and see you next time.

Duo of gazpachos: Traditional and beetroot

Prep Time10 mins
Cook Time5 mins
Total Time15 mins

Equipment

  • Hand mixer or blender

Ingredients

Traditional

  • 3 Tomatoes
  • 1/2 Cucumber peeled
  • 1/4 Pepper green is better
  • 1 Garlic clove
  • A generous amount of olive oil
  • 2 tbsp Cold water
  • 2 tbsp Vinegar Jerez
  • Salt

Beetroot

  • 3 tomatoes
  • 1 Large beetroot or 2 small beetroots You want almost the same amount of beetroots than tomatoes
  • 1/4 Pepper
  • 1 garlic clove
  • A generous amount of olive oil
  • 2 tbsp cold water
  • 2 tbsp vinegar
  • Salt

Decoration on top

  • A tiny bit of cucumber & pepper cut in dices

Instructions

Traditional gazpacho

  • Put all the ingredients in a blender/pot and mix them. Add the olive oil and vinegar gradually as you taste the flavors.
  • Serve in a glass or bowl with a bit of the chopped vegetables. Enjoy !

Beetroot gazpacho

  • Put all the ingredients in a blender/pot and mix them. Add the olive oil and vinegar gradually as you taste the flavors.
  • Serve in a glass or bowl with a bit of the chopped vegetables. Enjoy !

Recette en français – Duo de gazpachos: Traditionnel et betterave

Ingrédients

Traditionnel

  • 3 Tomates
  • 1/2 concombre (épluché)
  • 1/4 poivron (vert c’est mieux)
  • 1 gousse d’ail
  • Une quantité assez genereuse d’huile d’olive
  • 2 cuillères à soupe d’eau et de vinaigre de Jerez
  • Sel

Beetroot

  • Mêmes ingrédients que le gazpacho traditionnel mais nous allons pas ajouter du concombre mais une betterave (grande) ou 2 petites

Étapes

  1. Mettre tous les ingrédients dans un blender ou pot (si vous utilisez un mixeur plongeant). Ajouter l’huile d’olive et le vinaigre progressivement en dégustant.
  2. Servir dans un verre ou bol avec un peu des légumes précoupés (concombre et poivron!)

Liked this recipe? Pin it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating