Janes Gazpacho Recipes

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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.

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

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

CAYENNE GAZPACHO



Cayenne Gazpacho image

Provided by Deborah Serangeli

Yield Serves 4

Number Of Ingredients 13

5 radishes, halved
3 celery stalks, cut into 1-inch pieces
1/2 cucumber, peeled, thickly sliced
4 green onions, sliced
1 carrot, cut into 1-inch pieces
1/2 red or green bell pepper sliced
1 24-ounce can vegetable juice
2 tomatoes, diced
1 tablespoon fresh lemon juice
1/4 teaspoon cayenne pepper
1 avocado, peeled, diced
Sour cream
Chopped fresh cilantro

Steps:

  • Combine first 6 ingredients in processor. Using on/off turns, process until coarsely chopped. Transfer to a large bowl. Mix in vegetable juice, tomatoes, lemon juice and cayenne. Season with salt and pepper. Refrigerate soup 1 to 8 hours.
  • Ladle soup into bowls. Garnish with avocado, sour cream and cilantro.

FRUIT GAZPACHO



Fruit Gazpacho image

Provided by Nancy Harmon Jenkins

Categories     easy, lunch, soups and stews, appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 12

2 cups tomato puree
3 cups freshly squeezed orange juice
2 teaspoons sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half, for garnish 1 or 2 kiwis, peeled and sliced (garnish)

Steps:

  • Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
  • Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
  • Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 129 milligrams, Sugar 33 grams

GAZPACHO FROM JAMIE DEEN



Gazpacho from Jamie Deen image

Saw this recipe on the Jamie Deen Show. We were having a Mexican/Spanish dinner and I thought I would make it. It turned out great. It tasted very similar to the Gazpacho we had in Spain years ago.It was very good and everyone liked it. I am counting chill time as cook time.

Provided by Jane from Ohio

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs tomatoes, roughly chopped
1 English cucumber, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 orange bell pepper, seeded and roughly chopped
1 medium shallot, peeled and roughly chopped
1 pinch kosher salt
1 pinch pepper
1/3 cup extra virgin olive oil
2 tablespoons sherry wine vinegar

Steps:

  • Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
  • toss together with a big pinch of salt and pepper.
  • Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
  • Then drizzle in the olive oil and vinegar with the blender running.
  • Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
  • Ladle soup into bowls and drizzle with olive oil to serve.

Nutrition Facts : Calories 149.5, Fat 12.4, SaturatedFat 1.7, Sodium 34.2, Carbohydrate 9.5, Fiber 2.5, Sugar 5.7, Protein 1.9

CAJUN GAZPACHO



Cajun Gazpacho image

Horseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it's one of the best starters you can have in the heat of the summer.-Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 25

6 medium tomatoes, seeded and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
3 celery ribs, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
6 green onions, cut into pieces
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1 bottle (46 ounces) tomato juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 to 4 tablespoons olive oil
1 pound peeled and deveined cooked medium shrimp, lump crabmeat and/or crawfish

Steps:

  • In a food processor, process the first eight ingredients in batches until finely chopped., In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight., Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

JANE'S GAZPACHO



JANE'S GAZPACHO image

Categories     Soup/Stew     Tomato     Freeze/Chill

Yield 8

Number Of Ingredients 17

Gazpacho 8 servings
3 large, ripe tomatoes, seeded, and chopped
2 green bell pepper, chopped finely(I wouldn't use green, I'd use red,yellow, or orange)
1 cucumber, peeled, seeded and chopped
1 c. chopped celery
1 chopped Vidalia (or other sweet) onion
4 c. tomato juice
5 Tbsp. red wine vinegar
4 Tbsp. olive oil
salt to taste but at least 2 tsp.
1/2 tsp fresh ground black pepper
or dash of hot pepper sauce
2 avocados
2 cloves of garlic minced
1 jalapeno chopped
1 can of corn, drained
handful of chopped cilantro

Steps:

  • Be sure all vegetables are finely chopped. (A food processor chops them too far beyond recognition IMO.) Combine all ingredients in a large non-metallic bowl and chill overnight. Serve soup cold with a dollop of sour cream on top of each serving and Whole Foods croutons. Note: The original recipe calls for adding the avocado at the beginning but I find it turns mushy and not so pleasant when it's aged overnight. Add before transporting. Garnishes: chopped ripe avocado, minced chives, sour cream or Greek yogurt; croutons and/or additional chopped vegetables.

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