Sergios Gazpacho Recipes

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

Ingredients

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

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

Ingredients

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.

SLIGHTLY COOKED GAZPACHO

Slightly Cooked Gazpacho image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 3h25m

Yield about 8 cups; 6 to 8 serving

Number Of Ingredients 15

Ingredients

5 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1/2 cup finely diced carrots (approximately 2 medium carrots)
2 cans (11.5 ounces each) tomato juice, or 3 cups peeled, seeded, and pureed tomatoes
2 tablespoons fresh lemon juice
1 cup (1/2 bulb) finely diced fennel (can substitute celery)
1 cup (1 medium) peeled, seeded, and finely diced cucumber
1/2 cup (1/2 small) finely diced red onion
1/2 cup (1 small) finely diced zucchini
Fine salt
Freshly ground coarse black pepper
1 pint tiny, ripe tomatoes (preferably Sweet 100s), each quartered
2 tablespoons finely chopped fresh Italian parsley leaves
2 tablespoons finely chopped fresh basil leaves
1 tablespoon red wine vinegar

Steps:

In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. When hot, add the garlic and saute until light brown. Add the carrots and continue to saute for 1 minute. Add the tomato juice and bring up to a boil. Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour.
In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 1 tablespoon olive oil. Place the bowl in the refrigerator to chill until cold.
Just before serving, add the tomatoes, parsley, basil, and vinegar. Serve with a drizzle of olive oil over top.

SERGIO'S GAZPACHO

Sergio's Gazpacho image

This is one of our deli's best-selling items in the summer. Two cups may seem like a lot of oil, but the soup really doesn't have the same rich flavor with any less (we've tried). You can, of course, reduce the amount if you like. You can also use any combination of Roma and heirloom tomatoes.

Yield makes about 7 cups

Number Of Ingredients 11

Ingredients

2 cups extra-virgin olive oil, more for drizzling (see Note)
1/4 cup sherry vinegar, more as needed
1 teaspoon Tabasco or other hot pepper sauce
1/2 medium red onion, peeled and cut into large chunks
1/2 medium cucumber, trimmed and cut into large chunks
Leaves from 6 large sprigs flat-leaf parsley
10 to 12 large fresh basil leaves
1 large clove garlic
Kosher salt
4 medium Roma tomatoes, cored and cut into large chunks
3 medium heirloom tomatoes, cored and cut into large chunks

Steps:

Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onion, cucumber, parsley, basil, garlic, and 1 tablespoon salt and blend until smooth. Add the tomatoes a few at a time, blending as you go. When the blender is about three-fourths full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.
If you want a super-smooth texture, pass the soup through a fine-mesh strainer.
Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed. Garnish each serving with a drizzle of extra-virgin olive oil.
You can also substitute up to half of the extra-virgin olive oil with a mild or neutral oil, if you like.

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