MALAGA ALMOND GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste and almonds in a food processor until nuts are as smooth as possible. Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer soup to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
QUICK CLASSIC GAZPACHO
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
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
AVOCADO AND HEIRLOOM TOMATO GAZPACHO
Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
- In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
- Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.
SMOOTH TOMATO GAZPACHO
A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Puree tomatoes, cucumber, onion, garlic, almonds, water, vinegar, oil, and 2 1/4 teaspoons salt in a blender until smooth; season with pepper. Refrigerate for at least 45 minutes. Drizzle with oil, and season with salt and pepper just before serving.
GAZPACHO AND ALMOND SOUP (SPAIN)
Gazpacho is a classic cold tomato and vegetable soup of Spain, with different variations depending on their towns. This is thickened with almonds although it can be substituted with dried breadcrumbs. Reserve some of the diced vegetables to garnish. From the Mediterranean Collection. note: cooking time here is actually refrigeration time.
Provided by Pneuma
Categories < 4 Hours
Time 1h15m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the first 8 ingredients together (until the capers) in a food processor or blender and puree until smooth. Thicken the soup by blending in the almonds.
- Transfer the soup to a bowl and stir in the vinegar, sugar, cold stock, tomato juice and olive oil. Cover and chill in the refrigerator for at least 1 hour, then stir in the herbs. Season with salt and pepper to taste and serve garnished with some extra diced vegetables and toasted flaked almonds.
Nutrition Facts : Calories 137.4, Fat 7.2, SaturatedFat 0.7, Sodium 109, Carbohydrate 17.1, Fiber 4.6, Sugar 10, Protein 4.7
TOMATO AND TOMATILLO GAZPACHO
Provided by Andrea Albin
Categories Onion Tomato Appetizer Dinner Lunch Summer Healthy Tomatillo Cilantro Chile Pepper Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) servings
Number Of Ingredients 9
Steps:
- Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
- Force through a medium-mesh sieve into a bowl, discarding solids.
- Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.
TOMATO GAZPACHO RECIPE BY TASTY
Here's what you need: medium vine-ripened tomatoes, stale breads, medium english cucumber, red bell pepper, red onion, fresh basil, garlic, lemon, water, red wine vinegar, salt, pepper, extra virgin olive oil, crouton
Provided by Crystal Hatch
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the tomatoes: bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl and set nearby. Carefully place the tomatoes in the boiling water. Boil for 30 seconds, or until the skin begins to split. Carefully transfer the tomatoes with a slotted spoon to the ice bath. Once cool enough to handle, gently peel the skins off and discard. Chop the tomatoes, discarding the seeds.
- Add the soaked bread, tomatoes, cucumber, bell pepper, red onion, basil, garlic, lemon juice, water, red wine vinegar, salt, and pepper to a food processor or blender.
- While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency, adding more water as needed to reach your desired consistency..
- Transfer the soup to a large bowl and refrigerate at least 30 minutes, or overnight, to allow the flavors to deepen.
- Serve the soup chilled with a drizzle of extra-virgin olive oil, and garnish with croutons and fresh basil.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 31 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 8 grams
GRAPE AND ALMOND GAZPACHO
From Food and Wine June 2003: "There are zillions of choices beyond the obvious tomato-and-bell-pepper combination. This grape-almond gazpacho from Cindy Pawlcyn at Mustards Grill in Napa Valley is fruity, savory and complex. I doubt cream cheese is classic, but it does give the soup quite a bit of body; toasting the almonds enhances their flavor." I have currently not tried this but wanted to keep it somewhere in case I might want to.
Provided by Sugarmagnolia_fl
Categories Fruit
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, combine grapes, cucumber, almonds, scallions, rice vinegar, yogurt, cream cheese, buttermilk and olive oil. Blend until almost smooth. Stir in dill and cayenne, season with salt and white pepper and regrigerate.
- Serve the gazpacho in well-chilled shallow bowls, garnished with the cucumber slices and chives.
Nutrition Facts : Calories 259.1, Fat 14.1, SaturatedFat 4.6, Cholesterol 18.7, Sodium 67.1, Carbohydrate 32.6, Fiber 2.4, Sugar 26.1, Protein 5
TOMATO-MELON GAZPACHO
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 18 grams
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