Garden Gazpacho Recipes

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GARDEN GAZPACHO



Garden Gazpacho image

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 14

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste

Steps:

  • Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
  • Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
  • Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
  • Chill until flavors combine and deepen, about 2 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g

GARDEN-FRESH GAZPACHO



Garden-Fresh Gazpacho image

Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day- I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

3 cups chopped seeded peeled fresh tomatoes
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup minced fresh parsley
1 tablespoon minced chives
1 green onion, thinly sliced
1 garlic clove, minced
1 can (46 ounces) tomato juice
1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Seasoned croutons

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

GARDEN GAZPACHO MARY



Garden Gazpacho Mary image

"We've picked some of our favorite garden flavors and created a summery twist on the classic Bloody Mary. Packed with fresh vegetables like cucumber, red bell pepper and plum tomatoes, this drink is the perfect refreshing addition to your next backyard brunch party. When making your mix, don't be afraid to pick whatever is in season for your garden, the more variety the better! For a spicy kick swap out the vodka for Jalapeño and Cilantro Tequila," says Trisha Antonsen, chief cocktail officer at Drizly.This recipe is courtesy of Drizly.

Provided by Hannah Hoskins

Yield 4

Number Of Ingredients 15

1 1/2 pound plum tomatoes
3/4 cup tomato juice
1 english cucumber
1/2 cup red bell pepper, seeded
1/4 cup chives
1 jalapeño, seeded
1/2 cup cilantro
1 garlic clove
2 tablespoon olive oil
1 lime
1 1/2 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounce vodka
4 lemon wedges, to garnish.

Steps:

  • Seed, skin, and crush the tomatoes. Pass the pulp through a fine mesh strainer until you have ¾ cup juice.
  • Place all the ingredients except the vodka in a blender. Pulse until the vegetables look roughly chopped and combined. Pour the mixture into a pitcher and refrigerate overnight.
  • Place half a scoop of ice into the bottom of 4 pint glasses. Pour 1 ½ ounces vodka into each glass. Fill the remainder of the glass with the gazpacho and stir to combine. Serve with a lemon wedge to garnish.

Nutrition Facts : ServingSize 1 serving, Calories 227 calories, Sugar 9 g, Fat 7 g, Carbohydrate 16 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 600 mg

GAZPACHO RECIPE



Gazpacho Recipe image

This easy Gazpacho recipe is perfect! It is the exact right balance of flavors. If you are growing vegetables in your garden, this is exactly what you should make with them!

Provided by Lisa Longley

Categories     Soup

Time 4h15m

Number Of Ingredients 19

4 cups tomato juice
1 small white onion (diced)
2 cups vine ripened tomatoes ((about three large tomatoes))
1 medium cucumber (seeded and diced)
1 bell pepper (diced (you can use either red or green - I use green))
2 scallions (diced into one inch of the green)
1/4 cup fresh parsley (chopped)
2 tablespoons lemon juice ((or the juice of one lemon))
2 tablespoons lime juice ((or the juice of one lime))
1 clove garlic (minced)
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried tarragon
1/4 teaspoon dried cumin
1/2 teaspoon tabasco sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Combine all of the ingredients.
  • For a soup with soome chunks left in it: Remove two cups at a time and blend until you get the consistency you want.
  • For a completely pureed soup: Blend all of the ingredients together in blender until smooth.
  • Chill soup for at least four hourss.

Nutrition Facts : Calories 137 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 847 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

GARDEN GAZPACHO SALAD



Garden Gazpacho Salad image

This is a yummy pasta salad that is perfect on hot summer days!

Provided by Michelle Bairos

Categories     Salad     Pasta Salad     Tomato Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package fusilli (spiral) pasta
2 cups chopped cooked chicken
1 small cucumber, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
¼ cup lemon juice
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 60.1 g, Cholesterol 35 mg, Fat 5.3 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 1.4 g, Sodium 210.2 mg, Sugar 5.8 g

GAZPACHO



Gazpacho image

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

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

CRUNCHY GARDEN GAZPACHO



Crunchy Garden Gazpacho image

This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.

Provided by Chandra M

Categories     Vegetable

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 20

64 -96 ounces tomato juice (use high quality)
3 large carrots, shredded (halved)
1 seedless cucumber, shredded (halved)
3 garlic cloves, minced
1/8 cup fresh parsley, chopped (flat leaf)
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons hot sauce
6 medium radishes, shredded
1/2 medium green pepper, diced
2 stalks celery, diced
4 scallions, thinly sliced
1 jalapeno, de-seeded and minced
4 tablespoons lemon juice
1/4 cup fresh cilantro, chopped
1/8 cup fresh basil, chopped
1 (14 ounce) can diced fire-roasted tomatoes, do not drain (I use Muir Glen)
1/2 teaspoon sea salt (to taste)
1 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon chili flakes (to taste)

Steps:

  • In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
  • Puree until smooth.
  • ou may need to add some of the tomato juice depending on the consistency.
  • Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
  • Add tomato juice to your desired consistency.
  • Chill for 30 minutes to combine flavors.
  • Adjust seasoning to taste.
  • Can be served at room temperature or cold.

Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 0.8, Sodium 718.6, Carbohydrate 13.4, Fiber 2.2, Sugar 8.9, Protein 2.2

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