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$1.85 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 90% 
Sweet Pepper and Heirloom Tomato Gazpacho requires roughly approximately 45 minutes from start to finish. This recipe serves 4 and costs $1.85 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 168 calories, 2g of protein, and 14g of fat per serving. It works well as a reasonably priced soup. 1 person has tried and liked this recipe. It is perfect for Summer. A mixture of garlic, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Overall, this recipe earns an amazing spoonacular score of 90%. Heirloom Tomato Gazpacho, Lazy Heirloom Tomato Gazpacho, and Heirloom Tomato Gazpacho with Lobster are very similar to this recipe.
Albarino, Manzanilla Sherry, and Verdejo are my top picks for Gazpacho. Though gazpacho is said to be a tricky pairing, all these Spanish wines can work. One wine you could try is Torres Pazo das Bruxas Albarino. It has 4.4 out of 5 stars and a bottle costs about 19 dollars.
Brilliant yellow with a greenish edge. Intensely aromatic with white floral, citrus and white peach notes. Accessible, sweet and hedonistic upon entry. Notable for its clean acidity, which carries through on the midpalate. Long and persistent on the finish.
An excellent aperitif. Good with raw, cooked or grilled seafood. Pairs perfectly with mild, white fish. Its lively palate strikes a perfect balance with soft goat cheeses.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
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