CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
THE BEST GAZPACHO
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
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.
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.
FANTASTIC GAZPACHO!
Gazpacho just couldn't be better than this, and so easy to make! I make this recipe with half V-8 tomato juice and red ripe tomatoes from my summer's crop, you can also use just plain tomato juice, but the V-8 is much better lol! Also I use chipotle corn salsa. Use as much Tabasco as desired, for my family the more the better. This soup is so good you will want it all year around! Try to prepare this hours in advance to blend the flavors. I make my early in the morning to serve in the evening. You can even make this up to 24 hours in advance. Don't omit the cilantro and the onion is optional. I usually use roasted red bell peppers from the jar in place of fresh, but fresh will do fine! Do not use Clamato juice for this, there is not enough thickness and your soup will be too thin.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste).
- Transfer to a large glass bowl.
- Season with salt, pepper and Tabasco.
- Chill for a minimum of at least 2 hours or up to 24 hours.
- Ladle into bowls.
Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.6, Sodium 1000.6, Carbohydrate 25.1, Fiber 4.5, Sugar 12.3, Protein 4.7
GREAT GAZPACHO
Provided by Richard Snyder
Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
CLASSIC ANDALUSIAN GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
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
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