Gazpacho Recipes

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GAZPACHO



Gazpacho image

For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Steps:

  • Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
  • Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
  • Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

GAZPACHO



Gazpacho image

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

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

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

GAZPACHO



Gazpacho image

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving

Steps:

  • In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
  • Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g

BEST GAZPACHO



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.

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
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

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.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

GAZPACHO



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

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

Steps:

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

Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GAZPACHO



Gazpacho image

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

1 red onion , chopped
2 garlic cloves , finely chopped
1 red pepper , deseeded and chopped
4 ripe tomatoes , chopped
1 slice white bread , crusts removed and torn
500ml passata
300ml / half pint vegetable stock
5 tbsp olive oil , plus extra
4 tbsp wine vinegar
1 tsp Tabasco or harissa
1 tsp sugar
basil leaves , to serve

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

GAZPACHO



Gazpacho image

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

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

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.

REAL SPANISH GAZPACHO FROM SPAIN



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!

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)

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!

Nutrition Facts : Calories 378.5, Fat 36.5, SaturatedFat 5.1, Sodium 619.8, Carbohydrate 12.7, Fiber 2.7, Sugar 5.8, Protein 2.6

GAZPACHO



Gazpacho image

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

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

SO-EASY GAZPACHO



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

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

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

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EASY 10-MINUTE GAZPACHO RECIPE - DEL'S COOKING TWIST
2021-07-16 Add all the ingredients (except for the bread) in a blender or food processor and puree for 1 minute. Add the bread, and mix again until the soup reaches your desired consistency. If it’s too thick, add a little water and blend again until you reach the desired texture. Season, then taste and adjust seasoning as needed.
From delscookingtwist.com
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GAZPACHO RECIPES | BBC GOOD FOOD
Green gazpacho. 9 ratings. Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice …
From bbcgoodfood.com
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Top Asked Questions

How to make gazpacho with tomatoes?
Instructions Place the bread slices in a bowl with 1/2 cup of water. Remove the tomato tops. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
What are the ingredients of gazpacho?
Traditional recipes call for tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread, which thickens the soup. This recipe isn’t entirely authentic, but it has a lot in common with Spanish gazpacho.
How much garlic do you put in gazpacho?
Garlic: I use two small garlic cloves, or one large clove. Olive oil: Many traditional gazpacho recipes are loaded with lots of olive oil. But nowadays in Spain, they often cut down the amount of oil to make the soup a bit healthier.
Is gazpacho a soup?
It’s a chilled tomato and vegetable soup, perfect for sweltering summer days. Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper.

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