REFRESHING GAZPACHO
When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. -Amy Gurganus, Plymouth, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados.
Nutrition Facts : Calories 111 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
GAZPACHO
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
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.
FRESH TOMATO GAZPACHO
Categories Soup/Stew Tomato No-Cook Cucumber Bell Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.
- Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.
CHEF JOHN'S GAZPACHO
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
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
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
REFRESHING GAZPACHO
Spicy flavors of Spanish gazpacho combine with a hint of honeydew sweetness for a refreshing cold soup!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Reserve 1 cup melon. Blend half the remaining melon with half of each of the remaining ingredients in blender until smooth; pour into large bowl. Repeat with all remaining ingredients except reserved melon.
- Refrigerate 1 hour. Meanwhile, finely chop reserved melon; refrigerate until ready to use.
- Pour gazpacho into 8 serving bowls; top with chopped melon.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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Author Kelly BryantPublished 2018-07-31Estimated Reading Time 6 mins
- Ultimate Gazpacho Recipe. If you're looking for a classic gazpacho recipe, look no further. This simple recipe features ripe tomatoes, cucumber, red bell peppers, and fresh basil leaves for a wonderfully flavorful and refreshing summer dish.
- Golden Gazpacho. This golden gazpacho swaps yellow tomatoes for red to infuse a milder and less acidic flavor, while turmeric and curry powder lend a spicy twist and an even sunnier hue.
- Creamy Roasted Tomato Gazpacho. Creamy and thick may not be a word that immediately comes to mind when you think "gazpacho," but this super smooth roasted tomato gazpacho makes a compelling case.
- White Gazpacho. Unlike other gazpacho recipes, this dish combines white beans, which are high in fiber and plant-based protein, with yellow tomatoes and cucumber to give it thick, creamy texture and hearty flavor.
- Green Gazpacho. Apparently, gazpacho does come in just about every color under the sun, and we are not mad at it. This green gazpacho combines ripe green tomatoes, green peppers, and cucumber for a crisp and refreshing take of the classic.
- Roasted Garlic Gazpacho. If you love the taste of garlic, this gazpacho dish was made for you. Roasting garlic in a pan enhances its robust flavor and lends a spicy burst to the mild-tasting soup.
- Spicy Gazpacho. Looking for a dish that's halfway between soup and a bloody mary? This is it. This spicier take on gazpacho includes cumin, horseradish, and hot sauce for a totally new take on the classic cold tomato soup.
- Gazpacho Salad. While it's not actually a chilled soup at all, this take on gazpacho still deserves a spot on your table. A gazpacho salad is perfect for when you don't have several hours to let a gazpacho soup chill.
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- Cold Yogurt Cucumber Soup. If you're looking for a take on cold soup you've probably never seen before, try cold yogurt cucumber soup. The flavors of this Bulgarian dish, tarator, are reminiscent of a delicious tzatziki but a bit lighter.
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