Gazpacho with Tofu is a refreshing twist on the classic Spanish cold soup, offering a delightful combination of flavors and textures. The addition of tofu not only enhances its heartiness but also adds a serving of plant-based protein. This vibrant dish is not only perfect for hot summer days but also a nutritious option that will leave you feeling satisfied. Dive into this easy recipe that will impress your family and friends!
Why Make This Gazpacho with Tofu
This Gazpacho with Tofu is an excellent choice for several reasons. Packed with vitamins and minerals from fresh vegetables, it provides a refreshing boost to your diet. The use of apple cider vinegar contributes to gut health, while tofu adds protein, making this recipe a well-rounded meal. Additionally, it’s vegan and gluten-free, catering to various dietary preferences. The colorful ingredients also make it visually appealing, ensuring a delightful dining experience.
Ingredients
- 1 block extra firm tofu (about 400g)
- Salt, to taste
- 5 cups apple cider vinegar (1.2 liters)
- 2 pounds plum tomatoes (about 900g)
- 1 cucumber, peeled and chopped
- Watermelon slices, to taste
- 1 green pepper, chopped
- 1 red onion, thinly sliced
- 2 cloves of garlic, minced
- 1/4 cup olive oil (60ml)
- 2 tbsp sherry vinegar (30ml)
- Black pepper, to taste
- 1 slice white bread, crust removed
- Squeeze lime juice, to taste
- Cilantro, for garnish
Directions
- Tear the tofu into pieces and drop it into a pan with enough water to cover it. Add a pinch of salt and 5 cups of apple cider vinegar, and simmer for 20 minutes.
- Meanwhile, prepare the vegetables: Cut the plum tomatoes in half, then quarters, and remove the seeds. Remove the seeds and skin from the cucumber. Chop the watermelon and green pepper, removing seeds and stem. Peel and slice the red onion and soak it in ice water to reduce its pungency. Prepare the minced garlic.
- In a blender, combine all the vegetables except the onions, along with the olive oil. Blend until smooth.
- Add the soaked onions, sherry vinegar, a pinch of salt, black pepper, and the slice of white bread into the blender. Blend again until all ingredients are well incorporated.
- Strain the gazpacho through a fine mesh sieve into a bowl and refrigerate for a few hours to let the flavors meld.
- After the tofu is cooked, strain it and break it into smaller pieces. Mix with lime juice, a pinch of salt, and a drizzle of olive oil.
- Serve the cold gazpacho in bowls, topped with the marinated tofu and fresh cilantro.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes (including refrigeration)
Servings: 4-6 servings
Nutrition Info (per serving): Approximately 150 calories, 6g protein, 10g fat, 12g carbohydrates.
How to Serve Gazpacho with Tofu
Serve the Gazpacho with Tofu chilled in bowls. Garnish with additional fresh cilantro for a pop of color and flavor. Consider pairing it with crusty bread or a light salad for a complete meal. The soup is visually striking, making it an impressive offering for a summer gathering or a light lunch.
How to Store Gazpacho with Tofu
Store any leftover Gazpacho in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen and enhance as it sits. If you’ve prepped tofu separately, keep it in a separate container to maintain its texture.
Tips to Make Gazpacho with Tofu
- Ensure your vegetables are ripe for the best flavor.
- If you prefer a chunkier soup, blend fewer times or leave some veggies unblended.
- Adjust seasonings to taste; add more lime juice for tang or more olive oil for richness.
- Chill the gazpacho for at least 2 hours before serving to enhance the taste.
Variations
- Add diced avocados or corn for extra texture and flavor.
- Substitute other types of vinegar if desired, like balsamic or red wine vinegar.
- For a spicy kick, include jalapeño or hot sauce.
FAQs
1. Can I make Gazpacho with Tofu ahead of time?
Yes, it’s perfect to make ahead! Prepare it the day before and let it sit in the fridge to enhance the flavors.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free bread, this recipe can be made gluten-free.
3. Can I use other types of tofu?
While extra-firm tofu provides the best texture and protein content, you can experiment with firm tofu if needed, though the result may be slightly different.