Gazpacho

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Gazpacho to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Gazpacho, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 tomatoes, quartered
• 1/2 sm. onion, sliced
• 1/2 green pepper, seeded, sliced
• 1/2 cucumber, sliced
• 4 sprigs parsley
• 1 clove garlic
• 1 tsp. instant beef bouillon
• 1 tsp. salt (opt.)
• 1/4 tsp. pepper
• 2 tbsp. canola (Puritan) oil
• 2 tbsp. vinegar
• 3/4 c. cold water
• 2 ice cubes

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Put all ingredients in blender

Step 2: Technique & Execution

Blend 15 seconds or until all ingredients pass through blades

Step 3: Technique & Execution

Do not over blend

Step 4: Technique & Execution

Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped

Step 5: Technique & Execution

Makes six servings