GAZPACHO
Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
- To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.
Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY GAZPACHO RECIPE
A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.
Provided by RecipeGirl.com
Categories Soup
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
- Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
- Season with salt and pepper.
- Cover and chill for at least 30 minutes.
- Serve chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 60 kcal, Carbohydrate 13 g, Protein 2 g, Sodium 437 mg, Fiber 2 g, Sugar 9 g
AUTHENTIC GAZPACHO
My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
GAZPACHO
An easy Gazpacho recipe
Provided by David Kamen
Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
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
GREAT 'N EASY GAZPACHO
I find that this recipe is just so easy! Even better with a food processor. Great way to eat loads of veggies. One of my favorites!
Provided by Allyson Ben-Israel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h30m
Yield 10
Number Of Ingredients 12
Steps:
- Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 8 g, Fat 1.6 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 160.4 mg, Sugar 4.4 g
EASY GAZPACHO FROM CANNED TOMATOES
This easy gazpacho recipe uses canned tomatoes and takes just 5 minutes to make. This delicious chilled soup is adaptable and impressive. My neat trick to tame the garlic and onion means you can enjoy all the flavour without overpowering anyone near who gets close!
Provided by Helen Best-Shaw
Categories Soup
Time 10m
Number Of Ingredients 18
Steps:
- Optional - blanch the onions and garlic to keep the flavour, but remove much of the fierceness. Put the chopped onion and garlic in a sieve and pour a kettle of boiling water over them.
- Prepare the red pepper and cucumber, by dicing roughly. Reserve a spoonful of each for the garnish and to add extra texture if desired.
- Place the remaining canned tomatoes, onion, garlic, red pepper and cucumber in a bowl and whizz with an immersion or stick blender (or use a jug blender or food processor).
- Add the lemon juice, vinegar and olive oil and generously season with pepper & salt. Whizz again until all the oil is emulsified. Check the seasoning and add more if needed.
- Quickly whizz in the reserved ingredients for a chunkier soup.
- Chill for several hours before garnishing and serving. Eat within 24 hours.
Nutrition Facts : Calories 214 kcal, Carbohydrate 20 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 268 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
QUICK & EASY GAZPACHO
I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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.
More about "gazpacho recipe easy"
ULTIMATE GAZPACHO RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (91)Calories 362 per servingCategory Soup
- 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.
FAST AND FRESH GAZPACHO - JUST A TASTE
From justataste.com
5/5 (5)Total Time 15 minsCategory SoupCalories 237 per serving
- Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
- While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
- Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).
BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO
From delish.com
5/5 (12)Total Time 25 minsOccupation Senior Food EditorCalories 395 per serving
- Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
- Cover and refrigerate until chilled. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan.
10-MINUTE GAZPACHO RECIPE - HOW TO MAKE GAZPACHO| …
From themediterraneandish.com
5/5 (5)Total Time 10 minsCategory Appetizer, Lunch, SoupCalories 75 per serving
- 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.
17 BEST SUMMER GAZPACHO RECIPES - EASY COLD SUMMER SOUPS ...
From delish.com
Occupation Commerce EditorEstimated Reading Time 3 minsAuthor Sienna Livermore
HOW TO MAKE EASY GAZPACHO | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
EASY GAZPACHO RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (57)Category Appetizer, SoupCuisine Spanish
- Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
THE BEST EASY EASY GAZPACHO RECIPE {GLUTEN-FREE ...
From fivehearthome.com
5/5 (1)Total Time 8 hrs 15 minsCategory SoupCalories 146 per serving
- Halve or quarter any large tomatoes. Place in a blender along with the peeled chopped cucumber and clove of garlic. Sprinkle with salt and gently toss the veggies to coat. If you have time, allow to sit for 30 minutes to an hour.
- Blend at high speed until extremely smooth (at least two minutes), stopping to scrape down the sides of the pitcher as necessary.
- Reduce the speed to medium to medium-high. With the blender running, add the vinegar and then slowly and gradually stream in the olive oil until fully incorporated.
- Transfer the soup to a covered container and refrigerate for at least 8 hours or overnight. Serve, chilled, with a drizzle of olive oil.
EASY GAZPACHO RECIPE - VEGAN AND GLUTEN-FREE - TWO SPOONS
From twospoons.ca
Servings 6Total Time 2 hrs 15 minsCategory Appetizer, Side Dish, SoupCalories 122 per serving
- In a large mixing bowl combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt and pepper. Mix and let sit for at least 20 minutes for the flavours to meld. (The longer you wait the better). Stir occasionally.
EASY GAZPACHO RECIPE (COLD TOMATO SOUP) - ALPHAFOODIE
From alphafoodie.com
5/5 (3)Calories 118 per servingCategory Appetizer, Main
- If you have a high-speed blender, then you can make this 'instant' gazpacho in just minutes- no need to peel the tomatoes or cucumber!For this version, simply roughly chop all of the vegetables, add all of the ingredients into your blender, and blend it to the required consistency; chunky, slightly chunky, or smooth.For a nice variation, blend half of the ingredients until super smooth, and then add the remaining ingredients and pulse/blend until you reach your desired consistency.
- Prepare the vegetables: Finely dice all the vegetables, making sure to remove the cucumber peel if you want smoother results.
- Taste the gazpacho and adjust the seasonings if necessary.No matter which method you used, it's time to chill the gazpacho soup. That's KEY to the best flavor, as the flavors will meld and marinate. This is particularly important with the raw flavors of onion and garlic.I suggest making this gazpacho at least 3-4 hours in advance and chilling until you're ready to serve.The olive oil can solidify slightly when chilled. For that reason, you may need to remove it from the refrigerator a little while before serving.
- You can serve gazpacho soup in a bowl, mug, or even shot glasses (for appetizer portions). Alternatively, serve in a large glass over ice with a straw!Check the blog post for options on how to garnish this soup!
EASY GAZPACHO RECIPE - FRESH & FAST TO MAKE - BOULDER ...
From boulderlocavore.com
Ratings 24Total Time 1 hr 20 minsCategory SoupCalories 77 per serving
CUCUMBER GAZPACHO RECIPE FROM SPAIN - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
4.5/5 (2)Total Time 20 minsCategory Soup RecipesCalories 60 per serving
- To make this easy cold cucumber soup wash the cucumbers and partially peel them, leave some green to give the gazpacho color. Chop them up and put them in a blender or food processor.
- Blend at full power for two to three minutes or until it reaches liquid texture. If you think it is too thick, then you can add 1 tablespoon of milk until it reaches the desired texture.
- Store it in the fridge to keep it cool. As an optional step serve it with chopped nuts and one slice of serrano ham on top.
EASY SPANISH GAZPACHO RECIPE – THE TASTY CHILLI
From thetastychilli.com
5/5 (13)Total Time 15 minsCategory Appetizer, Light MealsCalories 165 per serving
- Soak the slice of bread in just enough water to be submerged completely. Let it soak for a few minutes. Core the tomatoes and cut them into 1 inch (2 cm) pieces. You don't have to peel them. Using half a tomato, remove the seeds, finely dice and put in a separate small bowl. This will be used as garnish. Put the rest of the roughly chopped tomatoes into the blender.
- Take the cucumber, leave the peel, cut off one fourth and finely dice this part. Put in a separate small bowl for garnish. Roughly chop the rest of the cucumber and put in the blender. Do the same with the onion and the red bell pepper; use one fourth to cut into small pieces and put into separate small bowls, chop the rest roughly and add to the blender.
- Add the chopped garlic, olive oil, vinegar, salt, pepper, paprika powder and cumin. Take the bread and squeeze out most of the water with your hands and add to the blender.
- Blend all the ingredients until smooth in a table top food processor or with a hand mixer. Just give a few pulses if you like a thicker consistency. Add extra water if the soup is too thick and blend again. Add extra seasoning to taste. Put the soup in the fridge and leave it to chill for at least 2 hours.
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Servings 4Total Time 50 minsCategory Vegetarian
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4.8/5 (6)Total Time 2 hrs 20 minsServings 4
THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM
From foodiecrush.com
4.9/5 (14)Total Time 1 hr 10 minsCategory Appetizer, Main CourseCalories 139 per serving
GAZPACHO | RICARDO
From ricardocuisine.com
4/5 (46)Total Time 20 minsCategory AppetizersCalories 84 per serving
EASY GAZPACHO RECIPE FOR THE BEST GAZPACHO RECIPE USING ...
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