My Favourite Gazpacho Soup Recipes

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MY FAVOURITE GAZPACHO SOUP



My Favourite Gazpacho Soup image

A wonderful cold raw tomato soup. Once the tomatoes and cucumbers are plentiful and the herbs are up this becomes a summer staple. It's almost a liquid salad. Fresh herbs and veggies are best but canned and dried can be substituted in a pinch.

Provided by alleycatb

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

2 large tomatoes
1 large green bell pepper
1 garlic clove
1/2 cup mixed herbs (i used chives, parsley, dill, basil, thyme, tarragon)
1/2 cup extra virgin olive oil
1 lemon, juice of
3 cups beef stock or 3 cups consomme
1 sweet onions or 1 Spanish onion, chopped
1 cucumber (English-style is best)
1/2-1 teaspoon paprika
additional parsley, as garnish (optional)
croutons or breadcrumbs, as garnish

Steps:

  • Quarter tomatoes and place in a blender or food processor.
  • Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
  • Blend till smooth or a consistency you prefer.
  • Place in a serving bowl.
  • Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
  • Substitute vegetable stock for a vegetarian version.
  • Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
  • Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.
  • Place 2 ice cubes in each bowl and garnish with parsley.
  • Enjoy.
  • I like to serve this with a nice foccacia bread on the side, but it needs nothing else.

Nutrition Facts : Calories 202.3, Fat 18.5, SaturatedFat 2.7, Sodium 397.2, Carbohydrate 8.3, Fiber 1.8, Sugar 4.1, Protein 2.7

AUTHENTIC GAZPACHO



Authentic Gazpacho image

My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.

Provided by Ali

Time 15m

Number Of Ingredients 12

2 pounds ripe Roma tomatoes, halved and cored*
1 small (1/2 lb) cucumber, peeled and seeded*
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin
1 thick slice of white bread, soaked, crusts removed*
optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

Steps:

  • Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
  • Taste and season with extra salt, pepper and/or cumin if needed.
  • Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve cold, topped with your desired garnishes.

SO-EASY GAZPACHO



So-Easy Gazpacho image

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 10

2 cups tomato juice
4 medium tomatoes, peeled and finely chopped
1/2 cup chopped seeded peeled cucumber
1/3 cup finely chopped onion
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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