Great Gazpacho Recipes

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GREAT GAZPACHO



Great Gazpacho image

Provided by Richard Snyder

Categories     Soup/Stew     Food Processor     Tomato     Vegetable     Quick & Easy     Cucumber     Bell Pepper     Summer     Chill     Bon Appétit     Santa Monica     California

Yield Serves 8 to 10

Number Of Ingredients 12

4 cups tomato juice
1 pint purchased fresh mild salsa
2 red bell peppers, seeded, chopped
1 cucumber, peeled, seeded, chopped
1 cup onion-and garlic-seasoned croutons
1/2 cup low-salt canned chicken broth
1/3 cup chopped fresh cilantro
4 large garlic cloves
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
Hot pepper sauce (such as Tabasco)

Steps:

  • Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.

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.

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

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

GREAT GAZPACHO



Great Gazpacho image

Gazpacho is great for a hot summers day. This recipe is fairly easy to interchange. V-8 juice or spicy V-8 can be used instead of the tomato juice. Coriander instead of the parsley is one of my favourite variations. And, of course, more Tabasco can be added for that spicy kick.

Provided by Sarah

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 white onion
2 garlic cloves
3 teaspoons olive oil
1 green capsicum (seeded)
1 cucumber (seeded and peeled)
3 large tomatoes
2 cups tomato juice
1/4 cup fresh parsley (chopped)
4 teaspoons lemon juice
1/8 teaspoon Tabasco sauce

Steps:

  • Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth.
  • Stir in lemon juice, parsley, tomato juice and tabasco sauce.
  • Chill for 30 minutes, or more, and serve.

Nutrition Facts : Calories 108.7, Fat 3.9, SaturatedFat 0.6, Sodium 339.6, Carbohydrate 18.6, Fiber 3.6, Sugar 11.2, Protein 3.4

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