GARDEN GAZPACHO
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
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
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
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
"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
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
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
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
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
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
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.
CRUNCHY GARDEN GAZPACHO
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
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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- In a large bowl, combine the bell peppers, zucchini, cucumbers and tomato. Cut the kernels off the corn cob and add to the vegetable mixture. Stir in the white onion and garlic and add the vinegar, lime juice, olive oil and tomato juice. Stir to combine, cover and chill at least 4 hours or overnight.
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Reviews 31Category SoupServings 12Total Time 3 hrs
- In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
- In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
- Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
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