Slightly Cooked 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

GRILLED YELLOW GAZPACHO

Grilled Yellow Gazpacho image

Provided by Trisha Yearwood

Categories main-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 1/4 pounds ripe yellow tomatoes
1 large yellow pepper, halved and seeded
1 small clove garlic
1 small shallot, halved
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1 English cucumber, peeled and halved
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup torn fresh basil leaves

Steps:

Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.

NANCY'S BOILED GAZPACHO

Nancy's Boiled Gazpacho image

A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!

Provided by NancyM

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

Time 6h25m

Yield 6

Number Of Ingredients 11

Ingredients

3 cups tomato juice
2 beef bouillon cubes
1 large tomato, chopped
½ cup chopped cucumber
¼ cup chopped green bell pepper
6 tablespoons chopped onion
1 tablespoon chopped celery
¼ cup red wine vinegar
2 tablespoons vegetable oil
1 ½ teaspoons Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®)

Steps:

Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

Nutrition Facts : Calories 79.4 calories, Carbohydrate 9.2 g, Fat 4.7 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 633.1 mg, Sugar 6.2 g

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

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

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

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