GAZPACHO SANS BREAD
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor is the same - ripe tomato blended with vinegar, onion, garlic, and olive oil. Keep it in a pitcher in the refrigerator and enjoy a few days of soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
- Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
- Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 7 grams
SO-EASY GAZPACHO
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
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
GAZPACHO
Steps:
- For the soup:
- Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
- Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
- Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
- Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
- How refreshing!
Nutrition Facts : Calories 282 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 426 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 8 grams, Sugar 16 grams
GAZPACHO WITHOUT THE TOMATOES
Provided by Food Network
Categories appetizer
Time 20m
Yield about 4 servings
Number Of Ingredients 12
Steps:
- Soak the slices of bread in cold water. When tender, squeeze the bread to express the water. In a food processor puree until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper. Chill, covered, until serving time; garnish with cucumber, chives and bell pepper.
JOSE ANDRES GAZPACHO (NO BREAD) RECIPE
Provided by pegsheer
Number Of Ingredients 7
Steps:
- DIRECTIONS 1. Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Place in the blender. 2. Peel the cucumber and cut into chunks. Add to the tomatoes in the blender. Cut the pepper in half, and remove the core along with the seeds. Again, chop into large pieces and place in the blender. 3. Add the garlic and sherry vinegar to the vegetables and blend until the mixture becomes a thick liquid. At this point the red tomatoes will turn a wonderful pink color. Taste for acidity. This will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil and season with salt to taste. Re-blend, then pour the gazpacho through a strainer into a pitcher. Place in the fridge to cool for at least half an hour.
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