CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
CLASSIC ANDALUSIAN GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
SUMMER FRUIT GAZPACHO
Summer Fruit Gazpacho is so unbelievably refreshing, you'll want to eat it every hot day you come upon. And when you find how easy it is to make, you just...
Provided by Weelicious
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Place cantaloupe chunks into a food processor and puree.
- 2. In a large bowl, mix together the mint, strawberries, peach, and blueberries.3. In a separate small bowl, combine the yogurt and honey.4. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.* If you want to make this dish vegan, replace the yogurt and honey with soy or coconut yogurt and agave.
Nutrition Facts : Calories 150, Fat 1g, Cholesterol 0mg, Sodium 65mg, Carbohydrates 35g, Fiber 4g, Sugar 31g, Protein 4g
GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE
My delicious and easy green gazpacho recipe is the perfect cold soup for summer.
Provided by Lauren Aloise
Categories Soup
Time 10m
Number Of Ingredients 13
Steps:
- Add the vegetables to your blender (except for the avocado and herbs)
- Add the tablespoon of lemon juice
- Pulse and then blend on high speed for a few minutes until completely pureed
- Add the avocado, herbs, salt, and sherry vinegar and blend
- While blending on low speed, slowly add the olive oil
- Add the spinach for a punch of green color (optional)
- Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
- Enjoy!
Nutrition Facts : Calories 332.17 kcal, Carbohydrate 13.49 g, Protein 3.14 g, Fat 31.2 g, SaturatedFat 4.34 g, Sodium 100.38 mg, Fiber 4.52 g, Sugar 7.24 g, ServingSize 1 serving
AUTHENTIC GAZPACHO - SOUTHERN SPAIN
Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like
Provided by mezemills_13118425
Categories Vegetable
Time 10m
Yield 6 8 - 9 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
GREAT GAZPACHO
Provided by Richard Snyder
Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
FANTASTIC GAZPACHO!
Gazpacho just couldn't be better than this, and so easy to make! I make this recipe with half V-8 tomato juice and red ripe tomatoes from my summer's crop, you can also use just plain tomato juice, but the V-8 is much better lol! Also I use chipotle corn salsa. Use as much Tabasco as desired, for my family the more the better. This soup is so good you will want it all year around! Try to prepare this hours in advance to blend the flavors. I make my early in the morning to serve in the evening. You can even make this up to 24 hours in advance. Don't omit the cilantro and the onion is optional. I usually use roasted red bell peppers from the jar in place of fresh, but fresh will do fine! Do not use Clamato juice for this, there is not enough thickness and your soup will be too thin.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste).
- Transfer to a large glass bowl.
- Season with salt, pepper and Tabasco.
- Chill for a minimum of at least 2 hours or up to 24 hours.
- Ladle into bowls.
Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.6, Sodium 1000.6, Carbohydrate 25.1, Fiber 4.5, Sugar 12.3, Protein 4.7
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- Place the bread cubes in a large bowl and cover with water. Let soak for at least 15 minutes, then squeeze out all the water from the bread. Discard the water and place the soaked bread back into the large bowl or in a stand up blender.
- Add the tomatoes, cucumber, garlic, and sherry vinegar to the bread. Using an immersion handheld blender or a stand up blender, process the ingredients until smooth. Slowly pour in the olive oil, while the blender is still on, until mixture is completely smooth and creamy. Add salt and pepper to taste.
- Cover the gazpacho and place in the refrigerator to chill for at least 2 hours for the flavors to meld together. Serve chilled with optional garnishes.
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- In a food processor, pulse the cucumber until coarsely chopped. (Do not over-process – you want some texture from the vegetables in your finished gazpacho.) Pour the chopped cucumber into a very large bowl.
- Repeat this process for each vegetable – separately chopping the peppers until coarse, then the tomatoes, then the onion – and pour each processed vegetable into the same large bowl.
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- In a large bowl combine the cucumber, pepper and tomatoes. Add the onion, garlic, tomato juice, olive oil, vinegar, salt and pepper and mix well. Add the chopped herb mixture and stir to combine.
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- Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
- In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
- In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
10 GAZPACHO RECIPES FOR WARMER WEATHER - ONE GREEN PLANET
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- Chipotle Gazpacho. Jessica DeMarra stays true to the roots with a tomato-based gazpacho recipe. However, she plays around with flavors by adding chipotle spice, citrus juice, and an avocado garnish.
- Cucumber Gazpacho. Pavani Nandula takes the cucumber and brings it into the limelight in this Cucumber Gazpacho. This recipe is cooling and refreshing but also has a creaminess from the vegan sour cream and blended avocado.
- The Ultimate Summer Gazpacho. Another tomato-based gazpacho, but one that is ‘souped-up’ with tamari, cumin, coriander, and avocado. Kelly Fielding‘s recipe for The Ultimate Summer Gazpacho is light, fresh, and tangy.
- Zucchini Gazpacho. This is a stunning soup that is vibrant and inviting. Bright green and garnished with toasted walnuts, Dana Sandonato‘s Zucchini Gazpacho is nourishing, crisp, and cool.
- Watermelon Gazpacho. Few things look more welcoming on a hot day than a big plate of watermelon slices. But, what else can you do with a watermelon? Here, Koko Brill uses watermelon as the base for her Watermelon Gazpacho.
- Beet Gazpacho with Avocado Quenelle. Sweet and juicy beets are a perfect base for this vibrant summer soup. However, Valentina Goltara says that you can enjoy her Beet Gazpacho with Avocado Quenelle any time of the year.
- Creamy Corn Gazpacho. This Creamy Corn Gazpacho recipe by Linda Wagner is perfect for using up the remains of the season’s sweet corn. All you need is a blender!
- Raw White Gazpacho Soup. Now, here is a twist. This Raw White Gazpacho Soup is actually inspired by a traditional Bulgarian cold soup called tarator. Such a soup would usually have a yogurt base, but Nadia Petrova uses almond milk to garner the same creaminess.
- Strawberry Gazpacho. Petra Vogel gets creative with a dessert-style Strawberry Gazpacho. Just six simple ingredients make this refreshing summer sweet treat.
- Authentic Spanish Gazpacho. All these fun and flavorful gazpacho recipes are creative and inspiring, but let’s take a moment to check out an Authentic Spanish Gazpacho recipe to honor the tradition.
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