Tomato Gazpacho Recipe By Tasty
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.
HEALTHY HOMEMADE GAZPACHO RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, onion, cucumber, bread, garlic cloves, oil, sherry vinegar, cold water, cumin, salt, pepper
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients above in a blender and blend until smooth.
- Refrigerate to make the soup as chilly as you like
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams
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.
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE
My delicious and easy green gazpacho recipe is the perfect cold soup for summer.
Provided by Lauren Aloise
Categories Soup
Time 10m
Number Of Ingredients 13
Steps:
- Add the vegetables to your blender (except for the avocado and herbs)
- Add the tablespoon of lemon juice
- Pulse and then blend on high speed for a few minutes until completely pureed
- Add the avocado, herbs, salt, and sherry vinegar and blend
- While blending on low speed, slowly add the olive oil
- Add the spinach for a punch of green color (optional)
- Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
- Enjoy!
Nutrition Facts : Calories 332.17 kcal, Carbohydrate 13.49 g, Protein 3.14 g, Fat 31.2 g, SaturatedFat 4.34 g, Sodium 100.38 mg, Fiber 4.52 g, Sugar 7.24 g, ServingSize 1 serving
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
TOMATO GAZPACHO RECIPE BY TASTY
Here's what you need: medium vine-ripened tomatoes, stale breads, medium english cucumber, red bell pepper, red onion, fresh basil, garlic, lemon, water, red wine vinegar, salt, pepper, extra virgin olive oil, crouton
Provided by Crystal Hatch
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the tomatoes: bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl and set nearby. Carefully place the tomatoes in the boiling water. Boil for 30 seconds, or until the skin begins to split. Carefully transfer the tomatoes with a slotted spoon to the ice bath. Once cool enough to handle, gently peel the skins off and discard. Chop the tomatoes, discarding the seeds.
- Add the soaked bread, tomatoes, cucumber, bell pepper, red onion, basil, garlic, lemon juice, water, red wine vinegar, salt, and pepper to a food processor or blender.
- While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency, adding more water as needed to reach your desired consistency..
- Transfer the soup to a large bowl and refrigerate at least 30 minutes, or overnight, to allow the flavors to deepen.
- Serve the soup chilled with a drizzle of extra-virgin olive oil, and garnish with croutons and fresh basil.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 31 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 8 grams
More about "tomato gazpacho recipe by tasty"
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.
TOMATO GAZPACHO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (4)Total Time 10 minsCategory Tomato RecipesCalories 152 per serving
- Whizz the tomatoes, cucumber, peppers, garlic, bread, sherry, vinegar and oil in a blender or food processor with salt and black pepper until combined. You can stop at this stage, but the soup won’t be completely smooth.
- For a smoother finish, push through a fine mesh sieve into a jug, reserving the pulp (see tip). Cover and chill for at least 4 hours (see Make Ahead).
- Serve the soup in bowls, topped with the basil leaves, sliced cherry tomatoes, capers, diced cucumber and an extra drizzle of oil.
HEIRLOOM TOMATO GAZPACHO SOUP - A TASTE FOR TRAVEL
From atastefortravel.ca
5/5 (19)Total Time 1 hr 15 minsCategory First Course, SoupCalories 124 per serving
- Wash, peel and remove seeds from cucumber. Chop the peeled cucumber, bell pepper, tomato, and shallot into large chunks.
- Peel and crush the garlic. Thinly slice basil and oregano, reserving some basil for garnish if desired.
- In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano ( not the tomatoes!). Process on medium speed for 1-2 minutes until a coarse paste forms.
- Next, add the diced tomatoes (no need to remove the peel), red wine vinegar and fresh-squeezed lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.
EASY ZENB GAZPACHO
From zenb.com
Servings 4Calories 170 per serving
- Add ZENB Sauce, garlic, onion, cucumber, bell pepper, 1/4 cup basil, vinegar, water, salt & pepper to blender jar. Blend 1 minute or until completely smooth.
- Add tomatoes. Pulse just until mixed in. Refrigerate sauce mixture in covered container for 30 minutes or until chilled.
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 | 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.
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.
ROASTED CORN AND HEIRLOOM TOMATO GAZPACHO - GIVE IT SOME THYME
From giveitsomethyme.com
5/5 (3)Total Time 40 minsCategory Appetizer, Main Course, Side Dish, SoupCalories 212 per serving
- Preheat oven to 400 degrees F. Line an extra-large, rimmed baking sheet with parchment paper.
- Spread corn, bell pepper, onion, garlic and shishito peppers on baking sheet. Drizzle about 3 tablespoons of olive oil over the vegetables. Season with freshly ground pepper, to taste. Sprinkle salt over everything except the corn. Salting the corn now will toughen its skin!
- Roast vegetables 20 minutes, stirring halfway through cooking time. Remove from oven. When cool enough to handle, peel garlic, and remove the charred skin and seeds from the shishito peppers.
- Place half of the roasted vegetables and half of the chopped tomatoes and cucumbers in a high-powered blender. Add 1 ½ tablespoons of olive oil and sherry vinegar. Squeeze in the juice of one lime. Puree until smooth, about 45 seconds. Transfer mixture to a large bowl.
GAZPACHO - SKINNYTASTE
From skinnytaste.com
Reviews 21Servings 2Cuisine AmericanCategory Soup
- Place tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender until smooth.
- Pour into two large bowls and top with 1 tsp olive oil in each bowl, chopped red onion, salt and pepper plus toppings (shaved parmesan or avocado if using).
EASY SPANISH GAZPACHO RECIPE – THE TASTY CHILLI
From thetastychilli.com
5/5 (13)Total Time 15 minsCategory Appetizer, Light MealsCalories 165 per serving
- Soak the slice of bread in just enough water to be submerged completely. Let it soak for a few minutes. Core the tomatoes and cut them into 1 inch (2 cm) pieces. You don't have to peel them. Using half a tomato, remove the seeds, finely dice and put in a separate small bowl. This will be used as garnish. Put the rest of the roughly chopped tomatoes into the blender.
- Take the cucumber, leave the peel, cut off one fourth and finely dice this part. Put in a separate small bowl for garnish. Roughly chop the rest of the cucumber and put in the blender. Do the same with the onion and the red bell pepper; use one fourth to cut into small pieces and put into separate small bowls, chop the rest roughly and add to the blender.
- Add the chopped garlic, olive oil, vinegar, salt, pepper, paprika powder and cumin. Take the bread and squeeze out most of the water with your hands and add to the blender.
- Blend all the ingredients until smooth in a table top food processor or with a hand mixer. Just give a few pulses if you like a thicker consistency. Add extra water if the soup is too thick and blend again. Add extra seasoning to taste. Put the soup in the fridge and leave it to chill for at least 2 hours.
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5/5 (1)Total Time 20 hrs 40 minsServings 4
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