Zesty Gazpacho Recipes
SPICY GAZPACHO
Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 7
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients.
- Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.
Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g
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.
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
ZESTY GAZPACHO SALAD
This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. -Teresa Fischer, Munster, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HEALTHY GAZPACHO
Healthy vegetables are the basis of this cold, tasty soup. For a spicier version, use spicy V8 juice.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein.
SPICY GAZPACHO
Categories Soup/Stew Blender Tomato Vegetarian Quick & Easy Low Cal Cucumber Bell Pepper Summer Chill Vegan Jalapeño Gourmet
Yield Makes 6 1/2 cups
Number Of Ingredients 12
Steps:
- In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
- Thin soup with ice water and serve topped with croutons and finely diced vegetables.
SPICY GAZPACHO
Steps:
- Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
- Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
More about "zesty gazpacho recipes"
EASY 15-MINUTE SPICY GAZPACHO RECIPE ⋆ EASY VEGAN TOMATO ...
From forkintheroad.co
5/5 (1)Total Time 15 minsCategory Soups + StewsCalories 105 per serving
- For Cucumber Salad Garnish: Combine ½ cup of cut cucumber, tomato, ¼ cup of red onion, ¼ cup of parsley, 1/8 cup of fresh thyme, ½ of lemon juice, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper in a medium bowl. Mix to combine and set aside.
- For Simple Spicy Gazpacho: In a large soup pot, add strained tomatoes, balsamic vinegar, bell pepper, and crushed red pepper flakes with remaining cucumber, tomato, red onion, parsley, lemon juice, salt, and pepper. Blend with an immersion blender or, alternatively, blend all ingredients in a traditional blender until smooth. Adjust spices to taste and chill for minimum 2 hours.
SPICY GAZPACHO | BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 173 per servingTotal Time 1 hr 20 mins
- Quarter and seed tomatoes. Halve cucumber and sweet peppers lengthwise; scoop out seeds. Chop coarsely.
- Working in batches, in a food processor or blender process tomatoes, cucumber, sweet peppers, the water, and onion. Remove each batch of puree to a large bowl, reserving 2 cups to process the next batch.
- Whisk in oil, vinegar, and salt. Cover and chill 1 hour. Top servings with serrano peppers and, if desired, watercress.
THE VERY BEST GAZPACHO RECIPE // VIDEO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
4.7/5 (15)Calories 61 per servingCategory Appetizer, Lunch, Soup
- Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
ZESTY GAZPACHO (LOW-CARB, GLUTEN-FREE) | LIVING CHIRPY
From livingchirpy.com
5/5 (1)Total Time 10 minsCategory SoupCalories 128 per serving
ZESTY GAZPACHO SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (18)Servings 4Cuisine European, Spanish, AndalusianTotal Time 1 hr 30 mins
THE BEST EASY GAZPACHO RECIPES, FROM TRADITIONAL TO NEW ...
From foodandwine.com
Estimated Reading Time 7 mins
SPICY GAZPACHO | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 15 mins
SPICY MEXICAN GAZPACHO RECIPE – WE ARE NOT FOODIES
From wearenotfoodies.com
Estimated Reading Time 2 mins
ZESTY HEIRLOOM GAZPACHO RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 25 minsAuthor EleightCalories 145 per serving
- Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.
- Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.
MAKE THIS ZESTY SUMMER GAZPACHO RECIPE WITH RIPE GARDEN ...
From organicauthority.com
Servings 4-6Total Time 2 hrs 15 mins
- Add cucumber, bell pepper, tomatoes, red onion, garlic cloves, jalapeno, and hemp seeds to a large food processor.
- Place vegetable mixture into a large bowl and stir in tomato juice, red wine vinegar, olive oil, and salt and pepper.
10-MINUTE SPICY TOMATO GAZPACHO RECIPE - SIMPLY QUINOA
From simplyquinoa.com
4.6/5 (7)Calories 196 per servingCategory Soup
- Quarter the tomatoes, peel and slice the cucumber, de-seed and quarter the pepper and cut the onion in half. Reserve 1 tomato, 2 slices of cucumber and 1/4 of the pepper.
- Add the veggies that you have not set aside into a blender. Add the remaining ingredients, using just 3 tablespoons of the oil, and blend on high until smooth and creamy. Place in the fridge to chill.
- Finely chop the rest of the ingredients and add them to a bowl. Toss in a few extra herbs (if you have them), the remaining 1 tablespoon of oil and a pinch of salt. Stir to combine.
- When ready to serve, pour the soup into bowls. Top with the "chopped" salad, a crack of fresh pepper and enjoy!
THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM
From foodiecrush.com
4.9/5 (10)Total Time 1 hr 10 minsCategory Appetizer, Main CourseCalories 139 per serving
ZESTY GAZPACHO SALAD RECIPE
From crecipe.com
ZESTY GAZPACHO RECIPES
From tfrecipes.com
10 FANTASTICALLY FRESH GAZPACHO RECIPES | ALLRECIPES
From allrecipes.com
ZESTY GAZPACHO RECIPE
From crecipe.com
SPICY GAZPACHO RECIPE - GREAT BRITISH CHEFS
From productiongreatbritishchefscom.azurewebsites.net
ZESTY-GAZPACHO | RECIPE | WHOLE FOOD RECIPES, GAZPACHO ...
From pinterest.com
ZESTY GAZPACHO RECIPE | MYRECIPES
From myrecipes.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