JOSé ANDRéS FAVORITE GAZPACHO RECIPE IS A SUMMERTIME CLASSIC WE'LL BE MAKING ALL SEASON
Spanish chef José Andrés shares this classic, no-cook gazpacho recipe from his wife Patricia (Tichi), who also hails from Spain-with the editors of 'The Immigrant Cookbook.'
Provided by Parade
Categories Lunch, Snack, Soup/Stew, Appetizer
Time 15m
Yield 6-8
Number Of Ingredients 10
Steps:
- Peel, seed and chop 1 cucumber. Place cucumber, bell pepper, plum tomatoes, garlic, vinegar, sherry, ¾ cup olive oil and salt in a blender or food processor (you may need to do this in batches. Puree until well blended into a thick orange liquid. If needed, add ½ to 1 cup water to adjust to your preferred consistency and pulse to combine. Pour gazpacho through a medium strainer and refrigerate at least 30 minutes. Preheat oven to 400°F. Cut bread into 1-inch cubes. Toss with 2 Tbsp olive oil. Spread on a baking sheet; bake on middle rack 7 minutes or until golden brown. Set aside to cool. Dice remaining ½ cucumber. To serve, remove gazpacho from refrigerator and stir. Place a few croutons, cherry tomato halves and diced cucumbers in each of 6-8 bowls. Top evenly with gazpacho. Drizzle with remaining 2 Tbsp olive oil and sprinkle with salt.
Nutrition Facts :
DECONSTRUCTED ARRABBIATA
Three make-ahead sauces, combined with starchy cooking water, hot spaghetti and cheese at the table adds up to a mind-blowingly different pasta all'Arrabbiata.
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the tomato sauce: Put the tomatoes and their juice in the bowl of a food processor. Grate 3 to 4 tablespoons of the onion directly into the food processor so the juice falls into the tomatoes. Add the sugar, basil, garlic and a liberal drizzle of EVOO (about 1 tablespoon), and season with sea salt and pepper. Whizz the mixture up until it's pureed, then transfer it to a small pot. Bring to a simmer over medium-low heat and cook 20 to 30 minutes. (If you're not serving the sauce immediately, cool and then refrigerate it. Any leftovers are delicious on spaghetti with butter and cheese for a more simple supper another night. It also freezes well if you want to make a double or triple batch.) Rinse out the food processor and return the bowl to the base. For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harissa in a small container. Cover and store in the refrigerator. For the pesto: Lightly toast the pine nuts in a small skillet. Let cool completely. Combine the pine nuts, basil, parsley, EVOO, cheese and garlic in the food processor. Season with salt, pepper and a few grates of nutmeg. Pulse until the mixture is well blended, then transfer to a small container. Cover and store in the refrigerator. (The pesto freezes well, so double or triple the batch if you like.) To serve, bring the sauces to room temperature. Reserve one-third of the chile for other uses. Bring a pot of salted water to a boil, then cook the spaghetti until al dente. Reserve 1 cup cooking liquid, then drain the pasta. Meanwhile, reheat the tomato sauce in a small pot over medium-low heat. Put the pasta in a serving bowl, douse with the reserved cooking water and stir in all of the tomato sauce and half of the pesto. Drizzle with EVOO and add 1 tablespoon of the chile sauce at a time, adjusting it to your preferred level of heat. Toss vigorously to combine. Serve with lots of cheese and the remaining chile paste and pesto sauce for stirring in to each person's taste. Finish with another drizzle of EVOO.
SAN MARZANO GAZPACHO
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.
GAZPACHO
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
- Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
Nutrition Facts : Calories 108 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Protein 3 grams, Sugar 9 grams
DECONSTRUCTED GAZPACHO & BLACK EYED BEAN SALAD
Making a Black Eyed Bean Salad to go with a BBQ, I realised that the extra salad ingredients were essentially a deconstructed Gazpacho salad - a refreshing salad.
Provided by BonusMeals
Categories Low Cholesterol
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
- Mix the onion, cucumber, tomatoes & mint in a serving dish.
- Place the dressing ingredients into a bowl and mix well.
- Mix dressing into the salad.
- Cover with cling film and cool in the fridge for an hour.
- Keeps well for 2-3 days.
Nutrition Facts : Calories 153.1, Fat 3.9, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 23, Fiber 4.2, Sugar 4.3, Protein 8.1
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- To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about 1/4 cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.
- Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1″ chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide them between the blender and the serving bowl.
- To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
- Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.
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- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
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