CHUNKY GAZPACHO RECIPE
Soup is one of your favorite dishes but is it too hot to eat it? Do you want to make a simple recipe to impress your family or guests? If this is your case, you are in the right place (or article)! Here you will learn how to make the famous gazpacho recipe from Spain, and even some curious facts about its history. I will also tell you about the different changes you can make in the recipe to customize it, and other tips that will be very useful.
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Wash, peel, and chop all the vegetables listed. Make sure to chop the tomatoes in a bowl so you won't lose the tomato juice.
- In a blender or a food processor pour the onion, garlic, parsley, and half of the tomatoes (with their juice) and blend until they reach a puree-like consistency.
- Then add vinegar, olive oil, salt, half the red and green peppers, half the cucumbers, and hot sauce, and continue blending until thick but a little more runny. Transfer to a bowl.
- After that add the remaining chopped tomatoes, cucumber, and bell peppers and mix everything together.
- Refrigerate for at least 2 hours and serve cold.
Nutrition Facts : Calories 59 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHUNKY GAZPACHO
Provided by Kathy Weiss
Categories Soup/Stew Food Processor Tomato No-Cook Vegetarian Cucumber Spring Summer Bon Appétit New York
Yield Serves 4
Number Of Ingredients 11
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.
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.
CHUNKY GAZPACHO
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 14
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 GAZPACHO
from the book, "At Blanchard's Table"...Blanchard's is a fantastic restaurant on the island of Anguilla and it was there that I first had this wonderful gazpacho. It was so good, I purchased their cookbook so I could recreate it at home. So fresh and flavorful! I like to serve it with a dollop of sour cream...yum.
Provided by Epi Curious
Categories Vegetable
Time 10m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
- In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.
Nutrition Facts : Calories 91.8, Fat 7, SaturatedFat 1, Sodium 418, Carbohydrate 7.6, Fiber 1.6, Sugar 4.9, Protein 1.4
CHUNKY GAZPACHO AND BEAN SALAD
Delicious, refreshing gazpacho salad that is best during the summer with fresh vegetables.
Provided by jrwillmer4
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
- Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 36.8 g, Fat 0.9 g, Fiber 10.5 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 439.4 mg, Sugar 4.9 g
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
CHUNKY GAZPACHO
I know there are a lot of different Gazpacho recipes on here. My version varies from most of them because I don't puree it. I dice everything and leave it chunky. It also doesn't have any bread in it as many others do. I hope you like it! Feel free to mix up the veggies and change the quantities. I switch out the peppers when I make it for my mother since she doen't like them. This recipe makes a lot so it's great for a summer bbq.
Provided by CupcakeAngel
Categories < 60 Mins
Time 50m
Yield 18 cups, 18 serving(s)
Number Of Ingredients 10
Steps:
- Dice all vegetables and place them in a large bowl.
- In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
- Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
- Stir in the vegetables and serve cold or at room temperature.
Nutrition Facts : Calories 54.8, Fat 0.4, SaturatedFat 0.1, Sodium 433.9, Carbohydrate 12.7, Fiber 2.2, Sugar 8.4, Protein 1.9
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