Kristi Rochons Gazpacho Recipes

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GAZPACHO A LA MRS. LANDESMAN



Gazpacho a la Mrs. Landesman image

I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.

Provided by Simone

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 48m

Yield 10

Number Of Ingredients 11

3 cloves garlic, crushed
1 onion, coarsely chopped
1 cucumber, sliced
1 green bell pepper, seeded and chopped
5 tomatoes, peeled and quartered
¼ cup olive oil
¼ cup distilled white vinegar
1 bunch fresh parsley, chopped
salt and pepper to taste
1 teaspoon paprika
1 (12 fluid ounce) can tomato juice

Steps:

  • In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.

Nutrition Facts : Calories 76.1 calories, Carbohydrate 6.4 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 103.9 mg, Sugar 3.6 g

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

KRISTI ROCHON'S GAZPACHO



Kristi Rochon's Gazpacho image

Gazpacho is a favorite among the cold soups. This tomatoey recipe comes from reader Kristi Rochon of Seattle, Washington.

Provided by Martha Stewart

Categories     Soup Recipes

Time 1h10m

Number Of Ingredients 10

4 large tomatoes (about 1 1/2 pounds), chopped
1 each red and yellow bell pepper, ribs and seeds removed, chopped
1 large cucumber, peeled, seeded, and chopped
1/2 small red onion, chopped
2 garlic cloves, minced
1 jalapeno chile, ribs and seeds removed, chopped
1/2 teaspoon ground cumin
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 ounces French bread, cut into 1/2-inch pieces

Steps:

  • In two batches, process all ingredients except bread in a food processor or blender until combined but still chunky. Pour into a large bowl; add bread. Cover; refrigerate 1 hour or up to 1 day. To serve, stir in up to 1 cup water for desired consistency.

Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 4 g, Protein 4 g

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