MARTHA ROSE SHULMAN'S GAZPACHO
Here's something to do with that last bit of baguette that's too hard to eat, and the last of this summer's tomato crop. The bread gives gazpacho, which has its origins in Andalusia long before the tomato arrived in Europe (it was made simply with stale bread, water, vinegar, garlic and olive oil), its wonderful texture. Keep a pitcher on hand in the refrigerator for refreshing snacks and quick, healthy lunches.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water.
- Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
- Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses or bowls and pass the tray of garnishes.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 4 grams, TransFat 0 grams
GAZPACHO
On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
- Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.
Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g
BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams
KRISTI ROCHON'S GAZPACHO
Gazpacho is a favorite among the cold soups. This tomatoey recipe comes from reader Kristi Rochon of Seattle, Washington.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- In two batches, process all ingredients except bread in a food processor or blender until combined but still chunky. Pour into a large bowl; add bread. Cover; refrigerate 1 hour or up to 1 day. To serve, stir in up to 1 cup water for desired consistency.
Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 4 g, Protein 4 g
BEET AND TOMATO GAZPACHO
By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.
Provided by zeldaz51
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3
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