Tomato Gazpacho Recipes
AUTHENTIC GAZPACHO
My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
TOMATO GAZPACHO
Steps:
- Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
- Garnish: Olive oil
FRESH TOMATO GAZPACHO
Categories Soup/Stew Tomato No-Cook Cucumber Bell Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.
- Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
HEIRLOOM TOMATO GAZPACHO
Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
- Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
- With a slotted spoon, transfer the tomatoes to the ice bath.
- Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
- Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
- Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
- Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
- Add the vinegar and pulse until it is completely incorporated.
- Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
- Drizzle the oil into the blender with the motor running until completely incorporated.
- Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
- Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
More about "tomato gazpacho recipes"
EASY TOMATO GAZPACHO RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 2 hrs 25 minsCategory Healthy Vegan Vegetable SoupCalories 181 per serving
- Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
- Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
- Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.
10-MINUTE GAZPACHO RECIPE - HOW TO MAKE GAZPACHO| …
From themediterraneandish.com
5/5 (5)Total Time 10 minsCategory Appetizer, Lunch, SoupCalories 75 per serving
- 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.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
ROASTED TOMATO GAZPACHO — THE MOM 100
From themom100.com
Cuisine SpanishCategory SoupServings 8Total Time 2 hrs 55 mins
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the sheet.
- Cut the tomatoes in half lengthwise, and place them cut side up on the prepared baking sheet. Drizzle them evenly with the olive oil and the vinegar, then sprinkle them with the sugar and salt. Roast them for about 45 to 50 minutes, until they are lightly caramelize and starting to collapse.
- Add half of the tomatoes, cucumbers, peppers, onion and scallion into the food processor. Pulse to chop the vegetables as finely as you would like them in the finished soup. Turn the chopped vegetables into a bowl, and repeat with the remaining vegetables. Remove half of this batch of chopped vegetables to the bowl, and then let the food processor run for about 20 seconds until the remaining couple of cups of vegetables are pureed. Add those to the bowl.
- Add the tomato juice and vinegar, as well as hot sauce to taste. Stir and adjust the salt and pepper as desired. Refrigerate the soup for at least 2 hours, and up to 2 days. Serve chilled.
MOLECULAR TOMATO GAZPACHO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Starter
TOMATO GAZPACHO | GAZPACHO RECIPE | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
EASY TOMATO GAZPACHO SOUP - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.5/5 (102)Total Time 2 hrs 15 minsCategory SoupsCalories 134 per serving
- Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.
- Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
EASY TOMATO GAZPACHO RECIPE - CHOWHOUND
From chowhound.com
Cuisine SpanishTotal Time 25 minsCategory Soup, Appetizer, Make AheadCalories 91 per serving
- Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender and blend into a smooth purée. (If you need to get the mixture moving, add a little of the tomato juice while the blender is running.) Transfer to a large serving bowl, add the tomato juice, measured oil, vinegar, measured salt, and pepper to taste and stir to combine.
EASY TOMATO GAZPACHO RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (7)Total Time 20 minsCategory Appetizer, SoupCalories 108 per serving
- Place the tomatoes, garlic cloves, and red onion, in a food processor fitted with the blade attachment. Purée until it's smooth.
- Mix in the diced avocado, tomatoes, red onion and extra virgin olive oil. Alternately, you can drizzle the oil on top and "decorate" the soup with the mix-ins.
TOMATO GAZPACHO RECIPE | ALTON BROWN
From altonbrown.com
5/5 (2)Category Soups & SandwichesServings 4Total Time 2 hrs 45 mins
- Meanwhile, make an "X" with a paring knife on the bottom of each tomato. Drop the tomatoes in the boiling water for 15 seconds, remove, and transfer to an ice bath until cool enough to handle, about 1 minute. Remove and pat dry. Peel and halve the tomatoes. Seed the tomatoes, putting the seeds and pulp in a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Chop the tomato flesh.
- Combine the tomatoes and juice in a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, salt, cumin, and pepper and stir to combine.
- Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for at least 2 hours or up to overnight. Serve with thinly sliced basil.
EASY GAZPACHO RECIPE (COLD TOMATO SOUP) - ALPHAFOODIE
From alphafoodie.com
5/5 (3)Calories 118 per servingCategory Appetizer, Main
- If you have a high-speed blender, then you can make this 'instant' gazpacho in just minutes- no need to peel the tomatoes or cucumber!For this version, simply roughly chop all of the vegetables, add all of the ingredients into your blender, and blend it to the required consistency; chunky, slightly chunky, or smooth.For a nice variation, blend half of the ingredients until super smooth, and then add the remaining ingredients and pulse/blend until you reach your desired consistency.
- Prepare the vegetables: Finely dice all the vegetables, making sure to remove the cucumber peel if you want smoother results.
- Taste the gazpacho and adjust the seasonings if necessary.No matter which method you used, it's time to chill the gazpacho soup. That's KEY to the best flavor, as the flavors will meld and marinate. This is particularly important with the raw flavors of onion and garlic.I suggest making this gazpacho at least 3-4 hours in advance and chilling until you're ready to serve.The olive oil can solidify slightly when chilled. For that reason, you may need to remove it from the refrigerator a little while before serving.
- You can serve gazpacho soup in a bowl, mug, or even shot glasses (for appetizer portions). Alternatively, serve in a large glass over ice with a straw!Check the blog post for options on how to garnish this soup!
TOMATO GAZPACHO RECIPE - VEGAN ON BOARD
From veganonboard.com
Ratings 3Category SoupCuisine SpanishTotal Time 10 mins
EASY TOMATO GAZPACHO RECIPE - LIVE EAT LEARN
From liveeatlearn.com
5/5 (2)Total Time 15 minsCategory Main Dishes, Side Dishes, SoupsCalories 251 per serving
- Blend: Add all ingredients to a blender and blitz until smooth (or leave it a bit chunky if you prefer that). Taste and add more salt, pepper and hot sauce (optional) as needed.
- Serve: Serve cold, topped with your favorite toppings. Homemade croutons and crunchy veggies (like bell pepper and onion) are my favorites.
EASY GAZPACHO RECIPE - VEGAN AND GLUTEN-FREE - TWO SPOONS
From twospoons.ca
Servings 6Total Time 2 hrs 15 minsCategory Appetizer, Side Dish, SoupCalories 122 per serving
- In a large mixing bowl combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt and pepper. Mix and let sit for at least 20 minutes for the flavours to meld. (The longer you wait the better). Stir occasionally.
GRILLED TOMATO GAZPACHO RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hr 35 minsCategory Healthy Vegan Vegetable SoupCalories 84 per serving
- Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
- Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, Piment d'Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
- Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.
GAZPACHO - RICARDO CUISINE
From ricardocuisine.com
4/5 (46)Total Time 20 minsCategory AppetizersCalories 84 per serving
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From saltandwind.com
Cuisine American, SpanishCategory Appetizer, Dinner, Lunch, Main, Side, SoupServings 6Total Time 1 hr 15 mins
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