Italian Gazpacho Recipes

GAZPACHO

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

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.

BEST GAZPACHO

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.

GARBANZO GAZPACHO

Steps:

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

GAZPACHO

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.

SAN MARZANO GAZPACHO

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

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

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

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.

GAZPACHO

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.

WHITE GAZPACHO

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.