5 Star Gazpacho Nyt Recipes

THE BEST GAZPACHO

The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

TOMATO GAZPACHO

Tomato Gazpacho image

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 5m

Number Of Ingredients 6

Ingredients

2 pounds chopped tomatoes
1 peeled and diced cucumber
1/4 cup olive oil
2 slices day-old bread
1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth
Olive oil

Steps:

Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
Garnish: Olive oil

More about "5 star gazpacho nyt recipes"

THE BRASSERIE'S GAZPACHO RECIPE - NYT COOKING

1 cucumber, peeled, seeded and diced; 2 red bell peppers, cored, seeded and diced; 3 ripe beefsteak tomatoes, diced; 1 small red onion, diced; 3 garlic cloves, chopped; 2 jalapenos, …
From cooking.nytimes.com
4/5 (86)
Category Easy, Lunch, Quick, Appetizer
Founded Sep 17, 2014
Calories 280 per serving

See details

THE BEST GAZPACHO RECIPE IS IN FACT THE BEST - THE NEW YORK TIMES

Jun 25, 2024 It’s Called the Best Gazpacho Because It Is the Best Gazpacho. Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s …
From www_nytimes_com.p.workflow.design

See details

THE NEW YORK TIMES ON TWITTER: "THIS APTLY NAMED "BEST …

This aptly named "best gazpacho" recipe has 10,000 5-star reviews. "The gazpacho I learned to make in Seville, Spain — drinkable, creamy and concentrated — is the one that I get the most …
From twitter.com

See details

TWO SPANISH RECIPES SNEAK INTO THE 50 FAVORITE RECIPES OF 'THE NEW …

Sep 19, 2024 The New York Times has compiled those dishes that have become classics and have received five-star ratings, as well as recipes that quickly became popular after being …
From lavanguardia.com

See details

OUR ‘BEST GAZPACHO’ IS A FIVE-STAR READER ... - THE NEW YORK TIMES

Jul 10, 2023 Of all the recipes I’ve contributed to New York Times Cooking, the gazpacho I learned to make in Seville, Spain — drinkable, creamy and concentrated — is the one that I …
From nytimes.com

See details

THIS ROASTED CAULIFLOWER DISH IS POSITIVELY ZINGY - THE NEW YORK …

1 day ago Keep tabs on dining trends, restaurant reviews and recipes. How will we eat in 2025? Food forecasters see a year of offbeat choices , including savory coffees, great convenience …
From nytimes.com

See details

THIS BEST GAZPACHO RECIPE HAS OVER... - THE NEW YORK TIMES

Aug 2, 2023 This Best Gazpacho recipe has over 10,000 5-star reviews and will transport you to the streets of Seville. https://nyti.ms/45l4yX1
From facebook.com

See details

THIS APTLY NAMED "BEST GAZPACHO"... - THE NEW YORK TIMES

This aptly named "best gazpacho" recipe has 10,000 5-star reviews. "The gazpacho I learned to make in Seville, Spain — drinkable, creamy and concentrated... "The gazpacho I learned to …
From facebook.com

See details

THE NEW GAZPACHOS - THE NEW YORK TIMES

Aug 9, 2013 The Recipes for Health columnist Martha Rose Shulman offers five new ways to make it. ... Carrot, celery cucumber and red pepper gazpacho Credit Andrew Scrivani for The New York Times “Gazpacho is a summer …
From archive.nytimes.com

See details

GAZPACHO WITH TOMATO-BASIL OIL RECIPE - NYT COOKING

May 30, 2024 All gazpacho is good, but starting with the sweetest, most flavorful tomatoes you can find will make this one great As you blend and strain the soup, taste it constantly, adjusting the salt and vinegar incrementally Inch …
From cooking.nytimes.com

See details

GAZPACHO RECIPES - NYT COOKING

New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of …
From cooking.nytimes.com

See details

OUR BEST GAZPACHO RECIPE - THE NEW YORK TIMES

Transfer to a large (preferably glass) pitcher and chill until very cold, at least for six hours or overnight. Before serving, adjust the seasonings with salt and vinegar.
From nytimes.com

See details

GAZPACHO - THE NEW YORK TIMES

Jul 28, 2015 Our favorite recipes explained in two minutes or less. Our favorite recipes explained in two minutes or less. 1:01
From nytimes.com

See details

IT’S CALLED ‘BEST GAZPACHO’ FOR A REASON - THE NEW YORK TIMES

Jun 18, 2021 5. Sheet-Pan Gnocchi With Asparagus, Leeks and Peas This delightfully green dinner from Susan Spungen is roasted on two sheet pans: one for all those vegetables, …
From nytimes.com

See details

AUTHENTIC GAZPACHO RECIPE - THE BEST SPANISH …

Aug 17, 2023 Store. Leftovers: Refrigerate leftover gazpacho in a sealed container for up to 4-5 days. Freezing: Gazpacho can be frozen in an airtight container or zip-top freezer bag for up to 6 months. Defrosting: Thaw it …
From spanishsabores.com

See details

5 STAR GAZPACHO NYT RECIPES

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks: 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut …
From tfrecipes.com

See details

FRENCH ONION SOUP RECIPE - THE NEW YORK TIMES

3 days ago Yes, it takes a long time to caramelize the onions, longer than most folks care to admit. But on a chilly winter evening, it’s a pleasure sometimes to stand at the stove stirring …
From nytimes.com

See details

BEST NYT COOKING RECIPES / OUR 50 GREATEST HITS, ACCORDING TO YOU

Sep 17, 2024 In any event, another recipe collection from everyone’s beloved NYT Cooking. Perhaps not surprisingly, several on that list are also in my favorites collection: Samin Nosrat’s …
From hungryonion.org

See details

SHEET-PAN GNOCCHI WITH SAUSAGES AND PEPPERS - NYT COOKING

4 days ago Roasting gnocchi on a sheet pan gives the potato dumplings an irresistible, chewy-crisp texture with lovely browned edges Here, the gnocchi are cooked with sausage and …
From cooking.nytimes.com

See details

THE BEST GAZPACHO RECIPE IS IN FACT THE BEST - THE NEW YORK TIMES

Jun 25, 2024 I’m also making: Dòuhuā (silken tofu with ginger syrup); hot-sauce shrimp; corn salad with tomatoes, basil and cilantro; olive oil granola (with a few tweaks: no brown sugar, …
From nytimes.com

See details