Summer Gazpacho Recipes

SUMMER GAZPACHO

Summer Gazpacho image

Provided by Whitney Chen

Time 2h

Yield 6 servings

Number Of Ingredients 18

Ingredients

10 tomatoes, quartered
1 jalapeno
6 cloves garlic
3 tablespoons olive oil
Salt and freshly ground black pepper
1 link chorizo, casing removed
2 stalks celery, chopped
1/2 onion, chopped
1 carrot, chopped
1/2 cup white wine
1 tablespoon tomato paste
3 cups low-sodium chicken stock
1 (14-ounce) can diced tomatoes
1 bay leaf
5 sprigs fresh thyme
1 tablespoon cumin
1 cup heavy cream
1 pint cherry tomatoes

Steps:

Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint
Preheat oven to 350 degrees F.
Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes.
Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SUMMER GAZPACHO

Summer Gazpacho image

Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 cups.

Number Of Ingredients 20

Ingredients

SOUP BASE:
2-1/2 cups tomato juice
3 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons minced fresh parsley
1/8 teaspoon hot pepper sauce or to taste
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
VEGETABLES GARNISHES:
1 cup finely chopped tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 small cucumber, peeled, seeded, finely chopped
TOPPING:
Chopped avocado
Croutons

Steps:

In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.

Nutrition Facts :

GAZPACHO

Gazpacho image

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

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

GOLDEN SUMMER PEACH GAZPACHO

Golden Summer Peach Gazpacho image

Because peaches and tomatoes are in season at the same time, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge-but they rarely last long enough to get there. -Julie Hession, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3 cups sliced peeled fresh or frozen peaches, thawed
3 medium yellow tomatoes, chopped
1 medium sweet yellow pepper, chopped
1 medium cucumber, peeled and chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/3 cup lime juice
2 tablespoons rice vinegar
1 tablespoon marinade for chicken
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 to 3 teaspoons sugar, optional
Additional chopped peaches, cucumber and tomatoes

Steps:

Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPEEDY SUMMER GAZPACHO

Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories HarperCollins Soup/Stew Summer Tomato Cucumber Bell Pepper Healthy Quick and Healthy Quick & Easy Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

SUMMER GAZPACHO RECIPE

Summer Gazpacho Recipe image

Use your farmers' market tomatoes and cucumber to make our Summer Gazpacho Recipe! You'll love the cool taste of this Healthy Living gazpacho recipe.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 7

Ingredients

2 cups finely chopped peeled tomatoes, divided
1 cup finely chopped onion, divided
1 cup finely chopped peeled cucumber, divided
1 cup finely chopped red pepper, divided
1 can (46 oz.) tomato juice
1/2 cup KRAFT Lite House Italian Dressing
4 slices day-old bread, torn into small pieces

Steps:

Reserve 1/2 cup each of the tomatoes, onion, cucumber and red pepper in separate small serving bowls. Cover and refrigerate until ready to use.
Place tomato juice, dressing and bread in blender or food processor container. Add remaining 1-1/2 cups tomatoes and 1/2 cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover.
Refrigerate at least 1 hour. Serve topped with reserved vegetables as desired.

Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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