ROASTED VEGETABLE GAZPACHO RECIPE
This delicious roasted vegetable gazpacho recipe is a perfect soup for summer. The smoky vegetables make a gorgeous gazpacho!
Provided by Lauren Aloise
Categories Soup
Time 20m
Number Of Ingredients 16
Steps:
- Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
- Cut the tomatoes into chunks and remove the core if it's too fibrous.
- Cut the bell peppers into chunks and remove the seeds.
- Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
- Cut the onion into chunks.
- Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
- Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
- Blend on high and as blending, slowly add the olive oil.
- Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
- Chill in the fridge until ice cold.
- Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).
Nutrition Facts : Calories 201.15 kcal, Carbohydrate 9.06 g, Protein 1.92 g, Fat 18.5 g, SaturatedFat 2.56 g, Sodium 302.28 mg, Fiber 2.93 g, Sugar 5.01 g, ServingSize 1 serving
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.
SUNNY'S EASY ROASTED GREEN GAZPACHO
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the veggies: Heat the grill to 400 degrees F.
- Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
- Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
- Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
SKINNY FIRE ROASTED TOMATO GAZPACHO
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
- Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g
ROASTED SMOKY GAZPACHO WITH SHRIMP
I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp.
Provided by Melanie B.
Categories Peppers
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. Remove and let cool.
- Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. Pulse until roughly chopped.
- Add vinegar, worcestershire, and seasonings. Pulse for a few more seconds until the mixture is to the thickness of your liking.
- Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. Mix well.
- Chill in a refrigerator for 2-3 hours.
- Serve in shallow bowls with the steamed shrimp. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 110.4, Sodium 457.7, Carbohydrate 9.6, Fiber 2, Sugar 4.4, Protein 13.4
ROASTED TOMATO AND RED PEPPER GAZPACHO
Categories Soup/Stew Onion Pepper Tomato Appetizer Roast Cucumber Summer Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
- Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
- Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
ROASTED GAZPACHO
Make and share this Roasted Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Spanish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
- Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
FIRE ROASTED GAZPACHO WITH TROPICAL TWIST
This cold soup could not be easier to make with the help of fire-roasted tomatoes. The tropical salsa truly makes it shine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
- In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
- Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g
SMOKY TOMATO GAZPACHO
Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve
Provided by Liberty Mendez
Categories Lunch, Starter
Time 15m
Number Of Ingredients 10
Steps:
- Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
- Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
- Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Nutrition Facts : Calories 104 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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- Place the tomatoes, cucumber, bell pepper, onion, and garlic on a small baking sheet and set it on the grill adjacent to the coals of a small fire. Add some strong-flavored wood chips, such as hickory or maple, and cover the grill. Smoke the vegetables for 3 to 5 minutes, just long enough to barely flavor the ingredients.
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