Gazpacho Dip Recipes

GOLDEN GAZPACHO DIP

Steps:

• Core tomatoes and cut a shallow X in bottom of each with a knife. Fill a bowl with ice and cold water. Blanch tomatoes in a large pot of boiling water for 10 seconds. Remove with a slotted spoon and immediately transfer to ice water. Peel tomatoes, then halve horizontally. Squeeze tomatoes over a bowl to remove seeds.
• Pulse pepper, squash, vinegar, olive oil, and salt in food processor 2 or 3 times, until very coarse. Cut tomatoes into large chunks, add to food processor along with dill, and pulse several times until combined but still slightly chunky. Serve immediately or chill until ready to serve.

GAZPACHO DIP

Steps:

• Combine all ingredients in a bowl & cover.
• Chill in refrigerator at least 1 hour before serving.

GAZPACHO DIP

Steps:

• Blend oil and vinegar.
• Add salt, garlic salt and pepper.
• Stir.
• Mix with olives and liquid, green chiles and liquid, tomatoes and onions.
• Chill several hours for flavors to mix.
• Serve cold with tortilla chips.
• Variation: Add 3 or 4 peeled, pitted and diced ripe avocados at serving time.

GAZPACHO DIP RECIPE - (4.6/5)

Steps:

• Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. Whisk together olive oil and remaining 4 ingredients; drizzle over vegetables and toss well. Cover and chill.

GAZPACHO DIP

Steps:

• Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. Combine remaining ingredients except tortilla chips; drizzle over tomato mixture and toss gently. Cover and chill. Serve with tortilla chips.

GAZPACHO DIP

Steps:

• Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. Combine remaining ingredients except tortilla chips; drizzle over tomato mixture and toss gently. Cover and chill. Serve with tortilla chips.