Gazpacho The Monday To Friday Way Recipes

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GAZPACHO BLOND



Gazpacho Blond image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 cloves peeled garlic, boiled for 5 minutes
1 pound yellow tomatoes
1 pound yellow bell peppers, peeled with a vegetable peeler and seeded
2 tablespoons olive oil
1 to 2 tablespoons champagne vinegar
Ice water
1 yellow squash
4 slices crustless white sandwich bread
Salt and freshly ground black pepper
8 small oil cured olives, pitted and cut into slivers
1 ripe red tomato, seeded and cut into dice

Steps:

  • In a food processor combine the garlic, yellow tomatoes and bell peppers. Puree and thin with olive oil, vinegar to taste and some water if too thick. Season well to taste with salt and pepper.
  • Seed the squash and cut into 1/4-inch dice. Cut the bread into 1/2-inch dice, drizzle with olive oil, salt and pepper and bake in a 400 degree oven for about 10 minutes or until somewhat crisp and brown.
  • Ladle soup into chilled soup bowls; garnish with squash and croutons and center some red tomatoes and black olives in middle of each portion if you like.

CHEF JOHN'S GAZPACHO



Chef John's Gazpacho image

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

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

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

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