Italian Gazpacho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CHILLED GAZPACHO



Chilled Gazpacho image

A cold soup! Garnish with sour cream and croutons.

Provided by Maureen

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

Time 50m

Yield 6

Number Of Ingredients 7

1 cucumber, peeled and diced
½ green bell pepper, minced
½ Spanish onion, minced
1 cup Italian-style salad dressing (such as Wishbone®)
2 tablespoons minced fresh basil
1 (14 ounce) can diced tomatoes
1 cup tomato juice

Steps:

  • Combine cucumber, green bell pepper, and onion in a large bowl; stir in Italian dressing and basil. Add tomatoes and tomato juice and stir well. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 851.9 mg, Sugar 7.3 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

GARBANZO GAZPACHO



Garbanzo Gazpacho image

This chunky chilled soup is terrific in warm weather, but our family loves it so much I often prepare it in winter, too. I made some slight changes to suit our tastes, and the fresh flavorful combination has been a favorite ever since.-Mary Ann Gomez, Lombard, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/4 cups V8 juice
1 cup beef broth
1 cup quartered cherry tomatoes
1/2 cup chopped seeded cucumber
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • In a large bowl, combine all the ingredients; cover and refrigerate until serving.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 933mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.

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

SAN MARZANO GAZPACHO



San Marzano Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 red bell pepper
1 1/2 red chile peppers, seeded and chopped
1/2 seedless cucumber, peeled and chopped
1 slice good quality white bread, crust removed and torn
1 small red onion, chopped
2 cloves garlic, grated into a paste
2 to 3 small ribs celery, from the heart with leafy tops, chopped
Small handful flat-leaf fresh parsley leaves
Few leaves fresh basil, torn
1 (28-ounce) can Italian San Marzano tomatoes
Extra-virgin olive oil, for drizzling
1 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.

ITALIAN GAZPACHO



Italian Gazpacho image

From The Balsamic Vinegar Cookbook. An Italian version of the traditional Spanish dish. This is wonderful with fresh from the garden vegetables.

Provided by ratherbeswimmin

Categories     Peppers

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
1 red bell pepper, cut into 1 inch pieces
1 small red onion, coarsely chopped
2 cloves garlic, minced
1 1/2 cups tomato juice
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh basil, for garnish

Steps:

  • In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
  • Pulse a time or two, or until the vegetables are coarsely chopped.
  • Add in the tomato juice, vinegar, salt, and red pepper flakes.
  • Process until the vegetables are finely chopped.
  • Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
  • Transfer mixture to a large bowl and cover tightly.
  • Place in the refrigerator for at least 4 hours or overnight is better.
  • Add more seasoning, if needed, right before serving.
  • Ladle cold soup into chilled individual bowls.
  • Sprinkle with chopped fresh basil.
  • It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.

GAZPACHO - ITALIAN STYLE



GAZPACHO - ITALIAN STYLE image

Categories     Soup/Stew     Tomato     No-Cook

Yield 8 servings

Number Of Ingredients 14

~ 2 lb. ripe tomatoes
~ 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
~ 3/4 cup water
~ 2 Tbl EVOO
~ 1 (15 oz.) can small white beans, rinsed and drained
~ 1/2 cup finely diced red onion
~ 1/2 cup mixed roasted red/yellow peppers
~ 1/2 cup chopped Kalamata olives
~ 1/2 cup chopped marinated artichoke hearts
~ 2 medium cloves garlic, minced
~ 2 tbl red wine vinegar
~ 1/2 tsp kosher salt
~ 1/4 tsp ground black pepper
~ Fresh basil sprigs

Steps:

  • 1) Cut 1/2 lb of the tomatoes into chunks. 2) In a blender, combine tomato chunks, canned tomatoes, water and EVOO. 3) Blend until smooth and pour into a large bowl. 4) Seed and chop remaining fresh tomatoes and add to bowl along with remaining ingredients. 5)Stir, cover and refrigerate until cold, 4 hours or overnight.

OLIVE GARDEN GAZPACHO ITALIANO



Olive Garden Gazpacho Italiano image

This is a copycat recipe of Olive Garden's Gazpacho Italiano. This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. Time does not include chilling time of 4 hours.

Provided by Member 610488

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

28 ounces Italian plum tomatoes
1 garlic clove, minced
1/2 cup mixed Italian herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup red onion, diced
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar (optional)
1/2 cup green bell pepper, chopped fine
1/2 cup cucumber, peeled & chopped fine
1 cup tomatoes, diced
1/2 cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained
1 cup crouton (garnish)
1/2 cup parmesan cheese, grated (garnish)
2 tablespoons fresh parsley, chopped (garnish)

Steps:

  • Using a blender or food processor, blend tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
  • Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Nutrition Facts : Calories 459, Fat 32.9, SaturatedFat 6.5, Cholesterol 11, Sodium 1418.6, Carbohydrate 29.8, Fiber 4.4, Sugar 8.7, Protein 13.7

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

WHITE GAZPACHO



White Gazpacho image

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 cup blanched almonds
2 cloves garlic, peeled and halved
3 slices French or Italian bread, crusts removed
1/4 cup water
4 cups cold chicken or vegetable stock, or water
1/4 cup fruity olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes, halved
1/2 cup lightly toasted croutons

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a cookie sheet, and bake until lightly toasted, about 15 minutes. Cool.
  • In a food processor or blender, blend almonds and garlic into a uniformly fine, gritty paste.
  • In a small bowl, moisten the bread in 1/4 cup water and squeeze dry. Add to the almond-garlic mix, and blend. Add 4 cups stock or water, olive oil, vinegar and salt. Blend until smooth. If a fine texture is desired, strain through a medium-fine sieve. Cover and chill 4 hours or overnight.
  • To serve, taste for salt and stir in grapes. Ladle into bowls and scatter croutons on top.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 20 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 8 grams, TransFat 0 grams

More about "italian gazpacho recipes"

ITALIAN STYLE GAZPACHO | ITALIAN FOOD FOREVER
italian-style-gazpacho-italian-food-forever image
2020-09-13 Instructions. Place all of the vegetables, herbs, oil, vinegar, and bread cubes in a blender and blend until smooth. Taste and season well with …
From italianfoodforever.com
Servings 4
Total Time 20 mins
Category Soups
Calories 363 per serving
  • Place all of the vegetables, herbs, oil, vinegar, and bread cubes in a blender and blend until smooth.
See details


GAZPACHO RECIPE WITH VEGAN CREAM - GREAT ITALIAN CHEFS
gazpacho-recipe-with-vegan-cream-great-italian-chefs image
Pour into a syphon and charge with 2 N20 charges. 8. To serve, place a spoonful of diced carrot and celery on each plate. Add a scoop of sorbet and place a shot of the almond foam on top. 100g of celery, diced. 100g of carrots, diced. 9. …
From greatitalianchefs.com
See details


AUTHENTIC GAZPACHO RECIPE - GIMME SOME OVEN
authentic-gazpacho-recipe-gimme-some-oven image
2020-06-15 blend up the gazpacho, then poke the slice of bread into the center of the soup and let it sit there for 10 minutes to soften before blending it into the soup, or …. just run it under the faucet and soak completely with water, ring it …
From gimmesomeoven.com
See details


HEALTHY FERMENTED VEGETABLES GAZPACHO RECIPE
healthy-fermented-vegetables-gazpacho image
print recipe. 1. Place the grated vegetables into a bowl along with the herbs, salt, sugar and umeboshi. Transfer the mixture into a vegetable mill and push down to compress the vegetables. Leave to ferment in the fridge for at least two days, …
From greatitalianchefs.com
See details


BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO
best-ever-gazpacho-recipe-how-to-make-gazpacho image
2022-04-13 Directions. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with ...
From delish.com
See details


10-MINUTE GAZPACHO RECIPE - THE MEDITERRANEAN DISH
10-minute-gazpacho-recipe-the-mediterranean-dish image
2021-06-07 Pour ½ cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend. Test the gazpacho and if it's too thick, …
From themediterraneandish.com
See details


ULTIMATE GAZPACHO RECIPE - COOKIE AND KATE
ultimate-gazpacho-recipe-cookie-and-kate image
2017-06-30 Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion …
From cookieandkate.com
See details


GAZPACHO, ITALIAN STYLE — THREE MANY COOKS
gazpacho-italian-style-three-many-cooks image
2012-07-11 Instructions. Puree ½ cup of the tomatoes along with ½ cup water and olive oil in a blender. Transfer to a medium bowl along with remaining ingredients including salt and pepper to taste; cover and refrigerate until ready …
From threemanycooks.com
See details


THE BEST GAZPACHO RECIPES - FOOD & WINE
the-best-gazpacho-recipes-food-wine image
2017-06-30 Add a good splash of red wine vinegar or sherry vinegar and a bigger splash of extra-virgin olive oil and season with salt and freshly ground pepper, then puree until chunky or smooth. If you want ...
From foodandwine.com
See details


GAZPACHO IS A SOUPS BY MY ITALIAN RECIPES
2011-06-24 Put the vegetables into a suitable container. View the step by step. Blend the vegetables with an electric hand blender, adding oil and seasoning with salt, pepper and …
From myitalian.recipes
Servings 2
Category Soups
  • Wash and clean all the vegetables, cut them into small pieces and place them in a tall, narrow container.
See details


GAZPACHO - MAMA LOVES FOOD
2018-07-26 Gazpacho Ingredients. Tomatoes – fresh vine ripened or sweet cherry tomatoes are my favorite; Bell pepper – red, yellow, orange, or green will work fine. The more ripe the pepper, the sweeter the flavor will be. Red is the ripest. Cucumber – I’m not usually big on peeling, but in this instance, you’ll want to peel the cucumbers.; Celery – just a little bit goes a long way to …
From mamalovesfood.com
See details


THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM
Pulse all of ingredients until well blended. Add the rest of the tomato juice and pulse to mix. Add the celery, cucumber, zucchini, and the diced tomatoes and pulse once or twice. Season with kosher salt and freshly ground black pepper and adjust the hot sauce to taste. Chill the soup for at least 1 hour before serving.
From foodiecrush.com
See details


ITALIAN-INSPIRED GAZPACHO - WHOLE 30 LUNCH RECIPE
2016-07-15 Pour juice into blender. Add two quartered tomatoes, pepper, 1 quartered cucumber, and sweet onion. Process for 10 seconds. Add remaining ingredients to blender in order listed; process 10-15 seconds. Remove from blender and stir in remaining cucumber and tomatoes.
From everydaywelcome.com
See details


ITALIAN GAZPACHO RECIPE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
1. 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. 2.
From keeprecipes.com
See details


GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
2022-05-17 When the water boils, turn off heat, and submerge the tomatoes in the water, about 1 minute. With a slotted spoon, transfer the tomatoes to the ice bath. Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins. Cut tomatoes in half and squeeze seeds into a small bowl.
From thespruceeats.com
See details


ANDALUSIAN GAZPACHO - CLASSIC SPANISH RECIPE - EATING EUROPEAN
2018-07-24 Instructions. In a blender combine tomatoes, cucumbers, peppers, onions, garlic and salt. Process on high speed for approximately 2 minutes; While the blender is running add vinegar and gradually start adding olive oil until the mixture is …
From eatingeuropean.com
See details


ANDALUSIAN GAZPACHO RECIPE - SERIOUS EATS
2022-06-30 Directions. Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread.
From seriouseats.com
See details


AUTHENTIC SPANISH GAZPACHO - BAKING A MOMENT
2019-07-24 Peel and de-seed the cucumber, and add it to the blender. Remove the seeds and membrane from the bell pepper, and add it to the blender, along with the bread, olive oil, sherry vinegar, sugar, salt, and garlic powder. Blend the mixture until smooth, then pour it through a fine-mesh sieve to strain it.
From bakingamoment.com
See details


ITALIAN GAZPACHO - SICILIAN GIRL
2 cups ricotta. Chopped tomatoes, bell peppers, cucumbers and or green onions for garnish. Using a Vitamix blender: Place 1/3 of the vegetables, bread, water, vinegar, oil and ice into the Vitamix container, secure lid. Pulse the mixture, slowly increasing the speed, (using the tamper when necessary) blend until smooth.
From siciliangirl.com
See details


GAZPACHO SOUP RECIPE | GORDON RAMSAY RECIPES
Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
From gordonramsay.com
See details


AUTHENTIC SPANISH GAZPACHO RECIPE ¨GAZPACHO ANDALUZ¨
2020-07-01 Begin by washing & patting dry the tomatoes, bell pepper and cucumber. Cut each tomato into 8 evenly sized pieces and add into a blender. Cut the green bell pepper into large chunks and add to the blender with the tomatoes. Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients.
From spainonafork.com
See details


GAZPACHO | RICARDO
Ingredients. 2 cups (500 ml) tomato juice; 2 tomatoes, cubed; 1 English cucumber, peeled and cubed; 1 green bell pepper, seeded and cubed; 1 cup (50 g) stale bread, cubed
From ricardocuisine.com
See details


GAZPACHO RECIPE (SMOOTH OR CHUNKY CHILLED TOMATO SOUP)
FULL PRINTABLE RECIPE BELOW. Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor. Place the chopped veggies in a bowl, with the minced garlic, then add the tomato juice, vinegar, olive oil, salt, tabasco, and black pepper to taste. Stir well, cover and refrigerate for about an hour to chill.
From christinascucina.com
See details


AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
2021-07-10 Steps 10-13: Now we season the gazpacho — add some salt and vinegar first. Then, while the blender is running, slowly incorporate the olive oil so that it blends right in. Finally, check the taste and texture and add some ice-cold water if you want. Step 14: Your gazpacho is …
From spanishsabores.com
See details


BEST GAZPACHO RECIPE FOR AN AUTHENTIC ANDALUSIAN STYLE GAZPACHO
Roughly chop the red/green capsicum, red onion, and garlic cloves, drop those in the blender or food processor. Add the tomatoes and cucumbers, sherry vinegar, Spanish extra virgin olive oil, salt and pepper and blend for a minute. Taste, and add more salt or pepper to your taste, then blend for 2-3 minutes until smooth.
From grantourismotravels.com
See details


IT’S CALLED ‘BEST GAZPACHO’ FOR A REASON - THE NEW YORK TIMES
2021-06-18 Prop Stylist: Paige Hicks. 1. Best Gazpacho. “Best” is a bold claim in a recipe title, but this gazpacho actually deserves it. Julia Moskin learned to …
From nytimes.com
See details


ITALIAN GAZPACHO - CENTO FINE FOODS
In a blender or food processor, add first seven ingredients. Blend about 2 minutes until the consistency is smooth without chunks. Add the artichokes and pulse for a chunky blend. Drizzle olive oil and blend slowly. Pour into a large bowl, cover and refrigerate until cold, 4 hours or overnight if necessary. Serve cold, garnished with pesto and ...
From cento.com
See details


HOW TO MAKE THE BEST GAZPACHO | FEASTING AT HOME
2021-08-26 With the blender motor running, slowly pour in the oil and blend until smooth, creamy, glossy and emulsified. Add the vinegar, salt , black pepper, spices. If your gazpacho lacks sweetness, add tomato paste. Adjust salt and vinegar and spice level to taste.
From feastingathome.com
See details


CLASSIC ANDALUSIAN GAZPACHO RECIPE - VISIT SOUTHERN SPAIN
2021-05-28 Cut the bread into pieces too. Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread. Taste in case it needs more seasoning.
From visitsouthernspain.com
See details


ITALIAN BEET GAZPACHO - VEGAN RECIPES
2021-02-05 Ingredients. ¾ lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter) ¼ cup red or sweet onion, finely diced, divided. 1–2 …
From recipeforvegans.com
See details


GAZPACHO RECIPE - SPANISH TOMATO SOUP | THE SPANISH CUISINE
Instructions. Wash and peel tomatoes (a tip to peel off tomatoes easier is to immerse them in boiling water for 15 - 20 seconds). Take off stems. Chunk tomatoes and place in a blender or food processor. Peel and chop 1/4 cucumber and 1/2 scallion (spring or green onion) and add them to the blender. Wash 1/4 green pepper and take off stems and ...
From thespanishcuisine.com
See details


REAL SPANISH-STYLE GAZPACHO - WHOLESOMELICIOUS
2020-07-21 French bread. Give the vegetables a rough chop, and place inside a high powered blender with the bread, red wine vinegar, salt, and cumin. Power up the blender, and pour the oil in while blending. Blend until completely smooth!! Pour into a large bowl or container, and refrigerate for at least an hour before serving.
From wholesomelicious.com
See details


GAZPACHO RECIPES | ALLRECIPES
Here at Allrecipes, we know a thing or two about BBQ chicken. Our community members have submitted hundreds of delicious BBQ chicken recipes for the grill, oven, slow cooker, and more. We've narrowed our huge collection down to 15 top-rated recipes that reviewers say are the best of the best — so you know you're about to cook up something ...
From allrecipes.com
See details


AUTHENTIC GAZPACHO RECIPE – HAPPY MEDITERRANEAN LIFE
2020-08-10 It’s a simple way to curb your appetite, especially when you’re hot, tired, and don’t want to cook. All you need to do is cut up tomatoes, peppers, cucumbers, and bread. Throw in a little olive oil, sherry vinegar, salt, and pepper to taste. Blend it all up and pour it …
From happymediterraneanlife.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #healthy     #appetizers     #soups-stews     #vegetables     #european     #refrigerator     #low-fat     #summer     #vegetarian     #italian     #food-processor-blender     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #peppers     #tomatoes     #brunch     #equipment     #small-appliance     #presentation     #served-cold

Top Asked Questions

How do you make gazpacho?
Add in the tomato juice, vinegar, salt, and red pepper flakes. Process until the vegetables are finely chopped. Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches. Transfer mixture to a large bowl and cover tightly. Place in the refrigerator for at least 4 hours or overnight is better.
What is the best gazpacho for hot weather?
Cool soups for hot weather, browse 50+ trusted gazpacho recipes, including traditional Spanish tomato gazpacho, green gazpacho, and even fruit versions. Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup. This is my variation on a recipe I found in a magazine.
What does gazpacho taste like?
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes. A simple garden vegetable soup that needs no cooking and is served cold.
What to serve with gazpacho?
A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled. This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp.

Related Search