Quick Easy Gazpacho Recipes

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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

QUICK CLASSIC GAZPACHO



Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

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

Yield 6

Number Of Ingredients 11

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

  • Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

QUICK & EASY GAZPACHO



Quick & Easy Gazpacho image

I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

2 cups Clamato juice
3 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped seeded cucumber
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh parsley
1 teaspoon minced chives
1 garlic clove, minced
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Salad croutons, optional

Steps:

  • In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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.

SPEEDY SUMMER GAZPACHO



Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Soup/Stew     Summer     Tomato     Cucumber     Bell Pepper     Healthy     Quick and Healthy     Quick & Easy     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 10

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
  • Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

QUICK GAZPACHO



Quick gazpacho image

Packed with vitamin C, low fat and counts as two of your five a day - this should be on the menu every week!

Provided by Good Food team

Categories     Dinner, Lunch, Snack, Soup, Starter, Supper

Time 10m

Number Of Ingredients 6

250g passata
1 red pepper , deseeded and chopped
1 red chilli , deseeded and chopped
1 garlic clove , crushed
1 tsp sherry vinegar
juice ½ lime

Steps:

  • In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth. Season to taste, then serve with ice cubes.

Nutrition Facts : Calories 126 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 5.3 grams protein, Sodium 1.26 milligram of sodium

QUICK AND EASY GAZPACHO



Quick and Easy Gazpacho image

Gazpacho doesn't involve any cooking. How could it get any easier? Plus, it's both tasty and healthy.

Provided by Cluich

Categories     Vegetable

Time 10m

Yield 3 quarts

Number Of Ingredients 11

6 medium tomatoes, peeled, cored, and seeded (about 2 lbs.)
2 medium cucumbers, peeled, seeded, and chopped (about 1 lb.)
1 large green pepper, cored, seeded, and chopped
1 large onion, chopped
1 garlic clove, minced
1 stalk celery, chopped
5 cups tomato juice
1/2 cup red wine vinegar
2 tablespoons hot sauce (such as Tabasco, and more or less according to taste)
1/2 teaspoon cumin
salt and pepper, to taste

Steps:

  • Combine all ingredients. Chill before serving (overnight is best, so that all of the flavors combine well).

Nutrition Facts : Calories 180.9, Fat 1.2, SaturatedFat 0.3, Sodium 1368.8, Carbohydrate 42.7, Fiber 7.5, Sugar 28.1, Protein 7.7

QUICK GAZPACHO



Quick Gazpacho image

Provided by Florence Fabricant

Categories     brunch, dinner, easy, lunch, quick, weekday, soups and stews, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large garlic clove, peeled
12 basil leaves
4 ripe tomatoes, cut in chunks
1 cucumber, peeled and cut in chunks
1 green pepper, seeded and cut in chunks
1 medium onion, peeled and cut in chunks
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and pepper to taste
6 to 8 ice cubes
12 cherry tomatoes, sliced

Steps:

  • With a food processor running, drop the garlic in through the feed tube to mince it. Then drop in the basil leaves to mince them. Turn the machine off, add the tomatoes to the container, then process until the tomatoes are smoothly pureed.
  • Add the cucumber, green pepper and onion pieces and process until the vegetables are very finely chopped. Transfer the soup to a large bowl.
  • Stir in the oil and vinegar and season to taste with salt and pepper. Stir in the ice cubes to cool the soup and float cherry tomato slices on top. Serve at once or refrigerate until ready to use.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 515 milligrams, Sugar 5 grams

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Top Asked Questions

How to make homemade gazpacho?
A quick and easy homemade gazpacho made with fresh tomatoes, cucumber and red pepper. Perfect as an appetizer, a side dish or a cool, refreshing summer beverage. Place chopped tomatoes and garlic in blender and purée until smooth. Add cucumber, onion and red pepper and pulse until chunky. Pour off a 2 cups of chunky mixture and reserve.
What is chef John's gazpacho?
Chef John's gazpacho takes traditional ingredients and amplifies them with green onion, lime juice, and Worcestershire sauce for a mouthwatering result. Photo by MrsFisher0729. A melon-based gazpacho that will win over cold soup skeptics. Bursting with sharp and tangy flavors, this recipe is ready in under an hour.
What to serve with gazpacho soup?
Depending on how you plan to serve the gazpacho soup, there are several ways to garnish the cold Spanish soup – not least, with a little bit of finely diced vegetables. Other options include: Extra diced vegetable: just save a few spoonfuls of the vegetables to one side to top the tomato gazpacho with.
Is gazpacho bread-free?
For a hearty gazpacho soup: I’ve left this gazpacho recipe bread-free. However, if you want to make a heartier meal, you could add some leftover grains like quinoa, farro, or even couscous. Make this gazpacho in-season for the best results: If you’re able to source delicious, ripe, juicy tomatoes out of season, wherever you live, then go for it.

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