Gazpacho Sans Bread Recipes

GAZPACHO SANS BREAD

Steps:

• Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
• Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
• Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
• Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.

REAL SPANISH GAZPACHO FROM SPAIN

Steps:

• Rinse well the tomatoes,take off the stems.
• Peel the garlic clove.
• Peel the onion, chop in 3-4 pieces.
• Rinse the pepper, get rid of any single seed, chop coarsely.
• Peel well the cucumber, no green left.
• Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
• In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
• Notes:.
• Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
• For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
• Keeps well in fridge for a week, guess it won't last you a day, so good it is!

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

GAZPACHO

Steps:

• For the soup:
• Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
• Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
• Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
• Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
• How refreshing!

GASPACHO SANS BREAD

Steps:

• Directions: 1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces. 2. Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. 3. Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper. 4. Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve. Yield: Serves 4 Advance preparation: This will keep for a day in the refrigerator. Nutritional information per serving: 119 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 25 milligrams sodium (does not include salt to taste); 3 grams protein

GAZPACHO SANDWICH

Steps:

• For the feta spread: Combine the feta, olive oil, vinegar, mustard, pepper, salt and shallot in the bowl of a food processor. Process until smooth.
• For the sandwich: Preheat a grill pan over medium-high heat. Grill the bread until golden brown on both sides, 2 to 3 minutes per side.
• Spread each slice of bread with some of the feta spread. Fan the tomatoes over half of the bread slices and sprinkle with half of the kosher salt. Next, fan the cucumber slices over the tomatoes. Scatter the peppers over the cucumbers; top with arugula, basil and cilantro. Sprinkle with the pepper and the remaining salt. Cover with another slice of bread. Cut each sandwich in half and serve.

WHITE GAZPACHO

Steps:

• Make croutons: Preheat oven to 350°F.
• In a bowl toss bread cubes with oil and salt to taste and spread on a small baking sheet. Bake cubes in middle of oven until golden and crisp, 8 to 10 minutes.
• Make gazpacho: Drain soaked bread and squeeze out water. In a blender blend bread with remaining ingredients until smooth. Season gazpacho with salt and pepper and transfer to a metal bowl set in a larger bowl of ice and cold water. Stir gazpacho occasionally until chilled, about 10 minutes. Serve gazpacho topped with croutons.