Fantastic Gazpacho Recipes

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CHEF JOHN'S GAZPACHO



Chef John's Gazpacho image

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

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

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



Classic Andalusian Gazpacho image

Categories     Soup/Stew     Garlic     Pepper     Tomato     No-Cook     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

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



Gazpacho image

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

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

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 image

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

Categories     Big Kids Recipes,Fruits,Toddler Bites,Toddler Recipes,Vegetarian,Desserts,Breakfast,Family Meals,Vegan,Soups

Yield Serves 4

Number Of Ingredients 7

6 cups cantaloupe, peeled & seeded, cut into chunks
1 tablespoon fresh mint, chiffonade
1 cup strawberries, stemmed & quartered
1 peach, seeded & diced
1/2 cup blueberries
1/2 cup yogurt
1 tablespoon honey

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



Green Gazpacho Recipe - Easy Gazpacho Verde image

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

4-6 medium green tomatoes (about 2 lbs., roughly chopped (be sure to use green tomatoes, and not unripe ones))
1 small cucumber (seeded and roughly chopped)
1/2 green bell pepper (roughly chopped)
1/2 small white onion (roughly chopped)
1 small garlic cloves
1/2 medium avocado (make sure it is ripe)
1/2 cup parsley (chopped)
1/4 cup mint (chopped)
Salt to taste (start with a big pinch)
2 teaspoons sherry vinegar (you can adjust at the end if you like more)
1 tablespoon of fresh lemon juice (to prevent browning)
1/2 cup extra virgin olive oil
1/4 cup spinach (optional - but this will enhance the gazpacho's green color)

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



Authentic Gazpacho - Southern Spain image

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

6 -8 roma tomatoes (may use other ripe varieties but Roma is typical)
1/2 yellow onion (red may be used if you like it spicy)
2 -3 garlic cloves
1/2 large cucumber
1/2 green pepper
1/3 cup extra virgin olive oil (Carbonell is my favorite)
1 1/2 teaspoons wine vinegar (never balsamic)
1 teaspoon salt
8 -9 ounces bread (optional)

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



Gazpacho image

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

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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



Great Gazpacho image

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

4 cups tomato juice
1 pint purchased fresh mild salsa
2 red bell peppers, seeded, chopped
1 cucumber, peeled, seeded, chopped
1 cup onion-and garlic-seasoned croutons
1/2 cup low-salt canned chicken broth
1/3 cup chopped fresh cilantro
4 large garlic cloves
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
Hot pepper sauce (such as Tabasco)

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!



Fantastic Gazpacho! image

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

4 cups v 8 vegetable juice
2 cups purchased salsa (mild or spicy)
2 red bell peppers, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1 small onion, chopped (about 1/4 cup, opt)
1 1/4 cups garlic-flavored croutons
1/2 cup chicken broth
1/3 cup fresh cilantro
1 tablespoon chopped fresh garlic (or to taste)
2 tablespoons balsamic vinegar (or use red wine vinegar)
1 tablespoon olive oil
1 teaspoon cumin powder
1/2 teaspoon Worcestershire sauce (or to taste)
Tabasco sauce
salt and black pepper

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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