Glorious Gazpacho Recipes
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.
CHEF JOHN'S WHITE GAZPACHO
This is similar to a classic gazpacho, but with no tomato and peppers.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
- Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
- Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g
GLORIOUS GAZPACHO
The perfect summer soup. This receipe is adapted from "James McNair's favorites" (more garlic, the addition of sugar and lemon)... and is very very nice. I was attempting to make enough for a couple of meals but we found this so delicious, we ate all of the would-be left-over's as well. Enjoy!!
Provided by IngridNL
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the tomatoes, onion, pepper and cucumber.
- Stir in the shallot, garlic, vinegar, sugar, lemon juice, and olive oil.
- Use a blender or food processor to puree.
- I like this better if it is a bit chunky but puree according to taste.
- Pour this mixture into a bowl.
- Season with salt and pepper according to taste.
- Let this mixture sit in the refrigerator for any thing from a couple of hours to a day (better).
- When you want to serve it, let it sit out til it reaches room temperature (about half an hour).
- Scoop into bowls and sprinkle with toppings.
- I like to serve this with cheesy garlic bread.
- It is soooo good.
Nutrition Facts : Calories 186.6, Fat 7.5, SaturatedFat 1.1, Sodium 185.3, Carbohydrate 29.4, Fiber 4.6, Sugar 14.9, Protein 4.9
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