White Spanish Gazpacho Recipes

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SPANISH GAZPACHO



Spanish Gazpacho image

What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!

Provided by Luis Luna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 12

2 pounds tomatoes, peeled and halved
1 cucumber, peeled and sliced
1 green bell pepper, sliced
½ onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½ onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped

Steps:

  • Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  • Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g

WHITE GAZPACHO (GAZPACHO BLANCO)



White Gazpacho (Gazpacho Blanco) image

There are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).

Provided by Gandalf The White

Categories     Smoothies

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 cups water, for blending
1 slice day-old white bread, crusts removed, torn into pieces
2 ounces blanched almonds (should be about 1/2 cup volume)
2 garlic cloves, fresh, skinned, roughly chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
2 1/2 cups water, for diluting
1 bunch white grapes, small (for garnish)

Steps:

  • Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
  • Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
  • Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
  • Chill for at least 1 hour.
  • Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
  • Remember to warn your guests about the "strong garlic surprise".

REAL SPANISH GAZPACHO FROM SPAIN



Real Spanish Gazpacho from Spain image

Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!

Provided by MumofJuan

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs ripe juicy tomatoes
1 garlic clove
1/2 an onion, white type not sweet
1 green sweet pepper
1 cucumber, about 6-7 inches long
1/4 teaspoon ground cumin
3 tablespoons red wine vinegar
1/2 tablespoon salt
1 cup virgin olive oil
1 piece French bread (3-4 inches long piece)

Steps:

  • Rinse well the tomatoes,take off the stems.
  • Peel the garlic clove.
  • Peel the onion, chop in 3-4 pieces.
  • Rinse the pepper, get rid of any single seed, chop coarsely.
  • Peel well the cucumber, no green left.
  • Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
  • In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
  • Notes:.
  • Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
  • For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
  • Keeps well in fridge for a week, guess it won't last you a day, so good it is!

Nutrition Facts : Calories 378.5, Fat 36.5, SaturatedFat 5.1, Sodium 619.8, Carbohydrate 12.7, Fiber 2.7, Sugar 5.8, Protein 2.6

RED AND WHITE GAZPACHO



Red and White Gazpacho image

This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

1 cup diced peeled, seeded English cucumbers
3/4 cup verjus blanc or white grape juice
1/2 cup roughly chopped fresh fennel, fronds reserved for garnish
1/2 cup green grapes
1/3 cup blanched sliced almonds
1/3 cup diced, peeled Fuji apple
1 1/2 tablespoons honey
2 tablespoons sherry vinegar
1 teaspoon lime juice
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup julienned watermelon
1/3 cup julienned Fuji apple
1/3 cup thinly sliced green grapes

Steps:

  • For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
  • Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.

WHITE GAZPACHO



White Gazpacho image

Categories     Soup/Stew     Food Processor     Fruit     Garlic     Nut     Vegetable     Vegetarian     Dinner     Lunch     Almond     Cucumber     Spring     Summer     Chill     Vegan     Grape

Yield Serves 4

Number Of Ingredients 9

8 slices country bread
3 cups ice water
3 tablespoons sliced almonds
1 clove garlic
3/4 pound seedless green grapes
3 tablespoons white wine vinegar
3/4 cup extra virgin olive oil
Salt and cayenne pepper
1/2 cucumber, peeled, seeded and diced

Steps:

  • 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
  • 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
  • 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.

CHEF JOHN'S WHITE GAZPACHO



Chef John's White Gazpacho image

This is similar to a classic gazpacho, but with no tomato and peppers.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 cup leeks, white and light-green parts only, thinly sliced crosswise
2 English cucumbers - peeled, quartered and chopped
8 green grapes
¼ cup slivered blanched almonds
1 tablespoon olive oil
⅓ cup creme fraiche
1 cup French bread cubes
2 tablespoons sherry vinegar
1 ½ cups cold water, or more as needed
salt, plus more to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
  • Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
  • Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g

WHITE GAZPACHO



White Gazpacho image

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 cup blanched almonds
2 cloves garlic, peeled and halved
3 slices French or Italian bread, crusts removed
1/4 cup water
4 cups cold chicken or vegetable stock, or water
1/4 cup fruity olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes, halved
1/2 cup lightly toasted croutons

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
  • In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
  • In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
  • To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams

WHITE GAZPACHO



White Gazpacho image

Categories     Bread     Soup/Stew     Quick & Easy     Lunch     Mayonnaise     Cucumber     Bell Pepper     Summer     Chill     Tarragon     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 14

For Croutons
1 slice firm white sandwich bread, cut into 1/2-inch cubes
1 teaspoon olive oil
For Gazpacho
1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
1/2 medium cucumber, peeled and chopped (about 1 cup)
1/2 medium green bell pepper, chopped (about 3/4 cup)
white part of 1 scallion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon white-wine vinegar (preferably tarragon-flavored)
1/8 teaspoon dried tarragon, crumbled
3/4 cup ice water

Steps:

  • Make croutons: Preheat oven to 350°F.
  • In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
  • Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.

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