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.
GAZPACHO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.
- Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.
- Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.
- Grill or saute the shrimp until opaque. Set aside.
- Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.
Nutrition Facts : Calories 214 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 109 milligrams, Sodium 517 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 15 grams, Sugar 6 grams
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
COLD GAZPACHO
There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.
Provided by Lena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
- Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
- Cover and refrigerate until chilled, at least 1 hour.
- Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 20.6 g, Fat 14.3 g, Fiber 5.1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 18.8 mg, Sugar 11.6 g
More about "william conrads gazpacho recipes"
CHERRY GAZPACHO RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
BAREFOOT CONTESSA | GAZPACHO | RECIPES
From barefootcontessa.com
RECIPE OF THE MONTH – ANNE FRANCIS’ GAZPACHO - SILVER …
From silverscreensuppers.com
GAZPACHO | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 25 minsServings 6
VIRGIN RECIPE: JELLIED GAZPACHO | THE NEW JOY OF JELL-O PROJECT
From newjoyofjello.net
HOW TO MAKE GAZPACHO: TRADITIONAL GAZPACHO RECIPE
From masterclass.com
ISO: GAZPACHO -- WILLIAM SONOMA RECIPE - RECIPELINK.COM
From recipelink.com
GAZPACHO | RICARDO
From ricardocuisine.com
IT’S CALLED ‘BEST GAZPACHO’ FOR A REASON - THE NEW YORK TIMES
From nytimes.com
10 FANTASTICALLY FRESH GAZPACHO RECIPES | ALLRECIPES
From allrecipes.com
GRILLED GAZPACHO | WILLIAMS SONOMA
From williams-sonoma.com
SECRETS TO GREAT GAZPACHO | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
HOW TO MAKE THE BEST GAZPACHO | FEASTING AT HOME
From feastingathome.com
HOW TO MAKE GAZPACHO: STEP-BY-STEP INSTRUCTIONS
From allrecipes.com
THE BEST FRESH COLD GAZPACHO SOUP RECIPE / VIDEO - EAT SIMPLE …
From eatsimplefood.com
EVERYTHING'S GOING GAZPACHO - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love