Radish Gazpacho Recipes

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RADISH GAZPACHO



Radish Gazpacho image

Provided by Mark Bittman

Categories     easy, quick, soups and stews

Time 5m

Number Of Ingredients 9

1 pound chopped tomatoes
1 pound of chopped radishes
1 peeled and diced cucumber
1/4 cup olive oil
1 slice day-old bread
few chopped scallions
2 tablespoons lime juice
1/4 teaspoon Worcestershire sauce and water as needed
Fresh lime juice

Steps:

  • Combine 1 pound chopped tomatoes, 1 pound of chopped radishes with 1 peeled and diced cucumber,1/4 cup olive oil, 1 slice day-old bread, few chopped scallions, 2 tablespoons lime juice, 1/4 teaspoon worcestershire sauce and water in a food processor or blender; process until chunky-smooth
  • Garnish: Fresh lime juice

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.

AUTHENTIC GAZPACHO RECIPE



Authentic Gazpacho Recipe image

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

Provided by Lauren Aloise

Categories     Tapa

Time 15m

Number Of Ingredients 9

6-7 medium tomatoes
1 green Italian pepper (the long type, not a bell pepper)
1 cucumber
½ of a small white onion
1 clove of garlic (not too big)
1/4 cup Extra Virgin Olive Oil ((60 ml) again, quality is important)
A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted)
A pinch (or two of salt)
Optional toppings (For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs)

Steps:

  • Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
  • Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
  • Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
  • Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
  • Cut the onion into a few slices and add it to the blender too.
  • Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
  • Blend the vegetables at a high speed until it is completely pureed.
  • Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
  • Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
  • Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving

MACHO GAZPACHO



Macho Gazpacho image

Football's for woosies - finishing this super-size, super-spicy meal takes the real guts!

Provided by Rachael Ray : Food Network

Time 10m

Yield 2 1/2 quarts

Number Of Ingredients 10

2 (32-ounce) cans diced tomatoes in puree
1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons)
1/2 European seedless cucumber, cut into chunks
1 small red onion, cut into chunks
2 jalapenos or serranos, seeded and coarsely chopped
2 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish

Steps:

  • Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

GAZPACHO



Gazpacho image

An easy Gazpacho recipe

Provided by David Kamen

Categories     Soup/Stew     Blender     Tomato     Freeze/Chill     No-Cook     Vegetarian     Cucumber     Bell Pepper     Summer     Chill     Healthy     Vegan

Yield Makes 8 servings

Number Of Ingredients 13

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

Steps:

  • 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
  • 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
  • 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

SPANISH GAZPACHO



Spanish Gazpacho image

What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!

Provided by Luis Luna

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

Time 20m

Yield 8

Number Of Ingredients 12

2 pounds tomatoes, peeled and halved
1 cucumber, peeled and sliced
1 green bell pepper, sliced
½ onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½ onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped

Steps:

  • Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  • Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g

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