Soup Nazi Gazpacho Recipes
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
NANCY'S BOILED GAZPACHO
A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!
Provided by NancyM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 9.2 g, Fat 4.7 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 633.1 mg, Sugar 6.2 g
YELLOW TOMATO GAZPACHO
A cold creamy soup made with yellow tomato gazpacho with cucumber, sweet onion and white grape juice. Topped with a garnish of chopped red tomatoes, jalapeno and fresh mint.
Provided by Steve Cylka
Number Of Ingredients 11
Steps:
- Put the yellow tomatoes, cucumber, onion, yellow pepper, garlic, white grape juice and white wine vinegar in a blender and process them until very smooth and creamy. Add salt and pepper to taste.
- Chill in the fridge until ready to serve.
- When serving, garnish with minced grape tomatoes, jalapeno and fresh mint.
AUTHENTIC GAZPACHO RECIPE
The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.
Provided by Lauren Aloise
Categories Tapa
Time 15m
Number Of Ingredients 9
Steps:
- Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving
SOUP NAZI GAZPACHO
This is extremely simple and absolutely delicious recipe. I got it from a magazine years ago that had an article about the show Seinfeld (which I never watched, because I couldn't understand the jokes, being that I was raised in Brazil). If you like tomatoes and avocados, you will love this.
Provided by EURrosa1
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients. Refrigerate until chilled before serving.
Nutrition Facts : Calories 143.6, Fat 7.9, SaturatedFat 1.1, Sodium 511.2, Carbohydrate 18.9, Fiber 6.3, Sugar 8.8, Protein 3.5
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- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
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- Cut, core, and chop the vegetables. Place them in a large blender and blend until smooth. Season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled all the way through.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Stir in the cubed bread and sauté, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
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- Blend. Add the tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry vinegar, fresh basil, and salt into a high-speed blender, and blend until completely smooth. (If you don't have a high-speed blender, you may need to work in batches and strain the soup). If the soup seems watery, drizzle in more olive oil until creamy.
- Season. Taste and adjust the flavor as needed, adding more salt for saltiness, sherry vinegar for acidity, and garlic for pungency.
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- Wash tomatoes, core them and slice them into rough chunks reserving one tomato to finely chop to add back to soup and to top soup.
- Place tomato, cucumber, bell pepper and onion chunks in blender or food processor and blend till desired consistency.
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- In a large bowl, toss the tomatoes with the cucumbers, green bell pepper, onion, garlic, chopped parsley, fresh basil, dried basil, oregano, olive oil, vinegar, Worcestershire sauce, lemon juice and Tabasco.
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