Gazpacho image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Recipe From

Provided by Kara

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

Time 2h20m

Yield 10

Number Of Ingredients: 14

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste
Calories38.7 calories
Carbohydrate9.2 g
Fat0.2 g
Fiber1.6 g
Protein1.6 g
Sodium304.8 mg
Sugar5.8 g


  • 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.


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.

Recipe From

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
Calories131.7 calories
Carbohydrate10.5 g
Fat9.9 g
Fiber2.8 g
Protein2 g
SaturatedFat1.4 g
Sodium410.3 mg
Sugar4.5 g


  • 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.


Gazpacho image

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

Recipe From

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients: 14

4 cups tomato juice
2 cups chopped seeded peeled tomatoes
1 cup diced green pepper
1 cup diced celery
1 cup diced seeded cucumber
2 garlic cloves, minced
1/2 cup diced onion
1/3 cup tarragon vinegar
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper
2 tablespoons olive oil
Calories 96 calories
Fat4g fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium56mg sodium
Carbohydrate13g carbohydrate (0 sugars
Fiber0 fiber)
Protein2g protein. Diabetic Exchanges


  • In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.


Spanish Gazpacho image

What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!

Recipe From

Provided by Luis Luna

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

Time 20m

Yield 8

Number Of Ingredients: 12

2 pounds tomatoes, peeled and halved
1 cucumber, peeled and sliced
1 green bell pepper, sliced
½ onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½ onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped
Calories103.7 calories
Carbohydrate9.3 g
Fat7.3 g
Fiber2.4 g
Protein1.8 g
SaturatedFat1.1 g
Sodium27.8 mg
Sugar5.1 g


  • Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  • Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.


Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Recipe From

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients: 8

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling
UnsaturatedFat9 grams
Carbohydrate6 grams
Fat11 grams
Fiber2 grams
Protein1 gram
SaturatedFat2 grams
Sodium365 milligrams
Sugar4 grams


  • 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 image

An easy Gazpacho recipe

Recipe From

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

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish


  • 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.


So-Easy Gazpacho image

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

Recipe From

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients: 10

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Calories 146 calories
Fat11g fat (2g saturated fat)
Cholesterol0 cholesterol
Sodium387mg sodium
Carbohydrate11g carbohydrate (8g sugars
Fiber2g fiber)
Protein2g protein. Diabetic Exchanges


  • In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.


Real Spanish Gazpacho from Spain image

Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!

Recipe From

Provided by MumofJuan

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients: 10

2 lbs ripe juicy tomatoes
1 garlic clove
1/2 an onion, white type not sweet
1 green sweet pepper
1 cucumber, about 6-7 inches long
1/4 teaspoon ground cumin
3 tablespoons red wine vinegar
1/2 tablespoon salt
1 cup virgin olive oil
1 piece French bread (3-4 inches long piece)



Gazpacho recipes image

Enjoy this classic cold soup as a starter or light lunch served with crusty bread. Full of Mediterranean flavours, it's the perfect taste of summer.

Recipe From

Number Of Ingredients: 1

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