Lynns Famous Gazpacho Recipes

MAGIC BULLET GAZPACHO

Steps:

• First -- Add tomato, garlic, lemon juice, garlic salt, olive oil, and 1/2 of the cucumber and water to the Tall Cup.
• And -- Twist on the Cross Blade and puree the ingredients until you have a smooth soup-like consistency.
• Next -- Open cup and pour into a container.
• Then -- Dice the remainder of the cucumber. Stir the cucumber and yogurt into the container.
• Cover and chill overnight or for at least one hour. To serve, garnish soup with cilantro.

QUICK GAZPACHO

Steps:

• First, you may want to remove any bits of cheese from the salad before blending, or it may lend an extra zip you'll find tasty, so be your own guide.
• Put the leftover salad and additional tomato into a blender and blend until chunky or smooth, depending upon your taste.
• Adjust seasonings.
• Cover and chill thoroughly in the refrigerator.
• Serve in champagne glasses or small bowls.
• Top with croutons and cucumber bits.

REAL SPANISH GAZPACHO

Steps:

• The first thing to do (after washing your hands lol) is to peel and deseed the tomatoes, garlic, pepper and cucumber.
• Wet the bread with some water and put all the ingredients in a food processor. And that's it!
• You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
• Refrigerate and serve cold (you can add ice instead of water).
• This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.

GAZPACHO

Steps:

• Core and quarter tomatoes.
• Peel cucumbers and cut in chunks.
• Seed peppers and cut in chunks.
• Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
• Add tomato juice, vinegar, pepper, and Tabasco sauce.
• Chill well.

GAZPACHO FROM JAMIE DEEN

Steps:

• Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
• toss together with a big pinch of salt and pepper.
• Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
• Then drizzle in the olive oil and vinegar with the blender running.
• Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
• Ladle soup into bowls and drizzle with olive oil to serve.

GAZPACHO

Steps:

• Reserve one tomato, 1/4 of the onion, a small piece of the pepper and 1/4 of the cucumber for garnish.
• Chop finely and mix.
• Put all ingredients in a food processor and blend until smooth.
• Serve chilled, garnished with reserved vegetables, and croutons if desired.