Gazpacho With Herbs And Chiles Recipes
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
EASY GAZPACHO RECIPE
Easy Gazpacho Soup Recipe - delicious chilled tomato soup bursting with fresh herb, tomato and onions flavor that is refreshing and healthy!
Provided by Courtney O'Dell
Categories soups
Time 15m
Number Of Ingredients 16
Steps:
- Place all of the ingredients in the order listed into a blender or food processor.
- Pulse until everything is combined but still slightly chunky.
- If you prefer a smoother consistency, blend on high until you reach the consistency that you desire.
- Plate and serve with chopped fresh basil and croutons, optional.
Nutrition Facts : Calories 106 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize about 1/2 cup, Sodium 421 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GAZPACHO I
This tomato soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 3h25m
Yield 5
Number Of Ingredients 14
Steps:
- Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
- Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
- Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
- To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 15.6 g, Cholesterol 84.8 mg, Fat 13.7 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 2.3 g, Sodium 83.9 mg, Sugar 8.6 g
HERBED GAZPACHO
For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired.
Nutrition Facts : Calories 85 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
GAZPACHO WITH HERBS AND CHILES
Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
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5/5 (4)Total Time 10 minsCategory SoupCalories 184 per serving
- 1. Set up work area with chopped vegetables, blender and a large bowl or pitcher for the final product.
- 2. Add about half of the ingredients (1 tomato, ½ cucumber, ½ bell pepper, ½ of the onion, garlic, ½ cup water, 1 slice sourdough, ¼ cup oil, 1 tablespoon vinegar, ½ teaspoon salt and ¼ teaspoon pepper) to the blender. If using additional flavor boosters add half of them to the blender. Pulse until the mixture liquefies, then run the motor continuously until desired smoothness. Transfer the gazpacho to the bowl or pitcher.
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- Light a grill. Wrap the garlic cloves in a sheet of foil. Grill the tomatoes, cucumber, green and red bell peppers, onion and garlic package over a medium-hot fire, turning occasionally, until the vegetables are charred all over and almost softened, about 8 minutes for the tomatoes, cucumber and bell peppers, 10 minutes for the garlic and 15 minutes for the onion. When the vegetables are cool enough to handle, remove the charred skins as well as any stems and seeds and chop them coarsely.
- Transfer all of the vegetables, including the peeled garlic, to a food processor and puree. With the machine on, gradually add the 1/4 cup of olive oil, then blend in the vinegar. Add the 1/4 cup of the herbs, then transfer the mixture to a bowl. Stir in the water and season with salt and pepper. Refrigerate until chilled. Ladle the gazpacho into bowls, drizzle with olive oil, sprinkle with herbs and serve.
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- Add lemon grass, ginger, lime juice and zest, fish sauce, palm sugar, chile paste and herbs. Puree all ingredients together. Add coconut milk and combine. Taste and adjust accordingly, you may want more spice, a little saltier with more fish sauce, maybe a little sweeter with palm sugar, etc.
- Pour into bowl and chill soup in refrigerator for several hours so flavors will meld together and soup gets very cold.
- Serve topped with shrimp, additional chopped herbs or red pepper flakes, perhaps a swirl of more coconut milk, etc. Whatever you like!
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5/5 (57)Category Appetizer, SoupCuisine Spanish
- Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
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4.8/5 (4)Total Time 2 hrs 20 minsCategory SoupCalories 131 per serving
- Cut a small 'X' in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
- Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.
- Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.
- Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.
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