Chunky Garden Gazpacho Recipes

EASY GAZPACHO RECIPE (SMOOTH OR CHUNKY)

Steps:

• BLEND VEGETABLES: Place all ingredients except oil in a deep pot/bowl if using an immersion blender stick or in a blender. If using a blender, you may need to do two batches. Blend until almost smooth, at least 2 minutes. Scrape down sides as needed.
• STRAIN VEGETABLES (if you want a smooth gazpacho): Place a coarse meshed strainer over a bowl and empty in the blended vegetable mixture. Using a large spoon, scrape the vegetables against the strainer to release as much liquid into the bowl as possible. Also scrape off the underside of strainer into the bowl. Spoon solids/pulp into a small bowl. Add a drizzle of oil, salt and chopped parsley to taste. This will be used as a garnish or add-in for those who like chunkier gazpacho.
• ADD OIL TO EMULSIFY: If using a blender, place the now-strained liquid back into blender. If using a immersion stick, place it in the bowl with the liquid. Turn on machine and slowly add the oil while machine is running. This will emulsify or slightly thicken the liquid to a smooth silky consistency. Add a bit more oil if needed. Liquid will now have more body (and even more once refrigerated). Taste and adjust seasonings as needed (more vinegar, more salt).
• REFRIGERATE AND SERVE: Pour into pitcher or container and put in fridge for 2 hours or more. Serve with reserved solids on the side (for people to add) and one or more garnishes if desired.

CHUNKY GAZPACHO

Steps:

• Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
• Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.

CHUNKY GAZPACHO

Steps:

• Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

CHUNKY GARDEN GAZPACHO

Steps:

• GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.
• Stir in remaining ingredients.
• Top each serving with one of the above listed garnishes.
• Serve chilled.
• VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.