Geoffreys Vegetable Gazpacho Recipes

GAZPACHO

Gazpacho image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 clove garlic, peeled
Kosher salt
1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
8 ounces cucumbers, peeled, seeded and roughly chopped
2 scallions (white and green parts), roughly chopped
1/2 green bell pepper, cored, seeded and roughly chopped
1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh mint
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon sherry vinegar
1 1/2 cups chilled low-sodium tomato juice
4 ice cubes
4 tablespoons cubed cucumber, for garnish, optional

Steps:

On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well.
Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together.
Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers, if using, and serve.

RED AND WHITE GAZPACHO

Red and White Gazpacho image

This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup diced peeled, seeded English cucumbers
3/4 cup verjus blanc or white grape juice
1/2 cup roughly chopped fresh fennel, fronds reserved for garnish
1/2 cup green grapes
1/3 cup blanched sliced almonds
1/3 cup diced, peeled Fuji apple
1 1/2 tablespoons honey
2 tablespoons sherry vinegar
1 teaspoon lime juice
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup julienned watermelon
1/3 cup julienned Fuji apple
1/3 cup thinly sliced green grapes

Steps:

For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.

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