William Conrads Gazpacho Recipes

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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

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.

GAZPACHO



Gazpacho image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

2 cloves garlic
1/2 red onion
5 Roma tomatoes
2 stalks celery
1 large cucumber
1 zucchini
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
Several dashes hot sauce
Dash salt
Dash black pepper
4 cups good-quality tomato juice
1 pound shrimp, peeled and deveined
Avocado slices, for serving
2 hard-boiled eggs, finely minced
Fresh cilantro leaves, for serving
Crusty bread, for serving

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



Authentic Gazpacho Recipe image

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

6-7 medium tomatoes
1 green Italian pepper (the long type, not a bell pepper)
1 cucumber
½ of a small white onion
1 clove of garlic (not too big)
1/4 cup Extra Virgin Olive Oil ((60 ml) again, quality is important)
A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted)
A pinch (or two of salt)
Optional toppings (For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs)

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



Cold Gazpacho image

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

6 large ripe beefsteak tomatoes, chopped
1 large cucumber, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 small jalapeno pepper, seeded and diced, or to taste
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
salt and freshly ground black pepper to taste

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

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