Recipes

Oat Gazpacho

Servings: 6 servings
Course: Appetizers, Mains, Sides, Salads and Soups
Prep Time 30 minutes
Ingredients Instructions Video Notes

Ingredients
  

  • 5 ripe tomatoes
  • ¼ cup oats
  • 1 cucumber peeled, seeded and coarsely chopped
  • ½ onion coarsely chopped
  • 2 cloves garlic
  • ½ red bell pepper coarsely chopped
  • 1 tablespoon sherry vinegar or red wine vinegar adjust to taste
  • ¼ cup extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
Optional for garnish
  • 2 tablespoons diced cucumber
  • 2 tbsp diced red bell pepper
  • 2 tbsp diced green apple
  • ¼ cup croutons
  • ¼ cup chopped hard-boiled egg

Instructions
 

  1. Soak the oats for 30 minutes in enough water and drain.
  2. Cut an "X" in the base of the tomatoes. Blanch them for 1 minute in boiling water, transfer them to an ice bath and remove the skin. Cut them in half, remove the seeds and chop the pulp.
  3. Place the tomatoes, oats, cucumber, onion, garlic and pepper in a blender. Blend until smooth (in batches if necessary).
  4. Add the vinegar and mix. Drizzle in the oil while blending to emulsify.
  5. Season with salt, pepper and vinegar to taste. Refrigerate for at least 1 hour before serving.
  6. Serve cold, with garnishes to taste.

Video

Notes

  • If you prefer a smoother consistency, pass the mixture through a sieve.
  • If it is too thick, add a little cold water or tomato juice.
  • You can add a spicy touch with serrano chili or a fresh touch with herbs (basil or coriander).
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