Speedy Summer Gazpacho Recipes

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SPEEDY GAZPACHO



Speedy Gazpacho image

Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 English hothouse cucumber (about 12 ounces), peeled, cut into large chunks
1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks
2 cups (or more) bottled tomato juice
1 14 1/2-ounce can diced tomatoes in juice
1 12 1/2-ounce container refrigerated fire-roasted tomato salsa
1 cup roasted red peppers from jar
1/2 cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar

Steps:

  • Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.

SPEEDY SUMMER GAZPACHO



Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Soup/Stew     Summer     Tomato     Cucumber     Bell Pepper     Healthy     Quick and Healthy     Quick & Easy     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 10

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
  • Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

SUMMER GAZPACHO



Summer Gazpacho image

Provided by Whitney Chen

Time 2h

Yield 6 servings

Number Of Ingredients 18

10 tomatoes, quartered
1 jalapeno
6 cloves garlic
3 tablespoons olive oil
Salt and freshly ground black pepper
1 link chorizo, casing removed
2 stalks celery, chopped
1/2 onion, chopped
1 carrot, chopped
1/2 cup white wine
1 tablespoon tomato paste
3 cups low-sodium chicken stock
1 (14-ounce) can diced tomatoes
1 bay leaf
5 sprigs fresh thyme
1 tablespoon cumin
1 cup heavy cream
1 pint cherry tomatoes

Steps:

  • Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint
  • Preheat oven to 350 degrees F.
  • Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes.
  • Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

QUICK CLASSIC GAZPACHO



Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

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

Yield 6

Number Of Ingredients 11

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

  • Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

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Top Asked Questions

What makes a good gazpacho?
This top-rated recipe has all of the elements of a great gazpacho: a tasty blend of garden-fresh vegetables, a big splash of vinegar, and fragrant herbs to balance the flavor. Add some succulent protein to your gazpacho with this hearty recipe.
How far in advance can you make gazpacho?
Do Ahead: Gazpacho can be made 1 day ahead; cover and chill. Editor’s note: This recipe was originally published on August 8, 2016. As somebody from Andalusia, Spain, I drinked it every year since I was born.
How do you store gazpacho?
If you aren’t making the soup the same day you buy your tomatoes, be sure to store them on the counter (rinse them first to prevent fruit flies) to preserve their flavor. The best gazpacho is served ice-cold, so after blending, chill your soup for at least an hour. When you’re ready to eat, feel free to play around with the garnishes.
What is white gazpacho made of?
Chef John's White Gazpacho. Photo by Chef John This silky soup uses leeks rather than tomatoes to create a flavor base. Blanched almonds, grapes, and creme fraiche combine for a smooth, elegant white gazpacho option. A generous amount of basil creates a bright, intensely flavorful experience that will leave you wanting more.

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