South Beach Gazpacho Recipes

AUTHENTIC GAZPACHO - SOUTHERN SPAIN

Authentic Gazpacho - Southern Spain image

Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like

Provided by mezemills_13118425

Categories Vegetable

Time 10m

Yield 6 8 - 9 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 roma tomatoes (may use other ripe varieties but Roma is typical)
1/2 yellow onion (red may be used if you like it spicy)
2 -3 garlic cloves
1/2 large cucumber
1/2 green pepper
1/3 cup extra virgin olive oil (Carbonell is my favorite)
1 1/2 teaspoons wine vinegar (never balsamic)
1 teaspoon salt
8 -9 ounces bread (optional)

Steps:

Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.

GAZPACHO

Gazpacho image

An easy Gazpacho recipe

Provided by David Kamen

Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

Steps:

1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

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