Tomato Gazpacho Recipes

FRESH TOMATO GAZPACHO

Steps:

• Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.
• Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

SMOKY TOMATO GAZPACHO

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.

TOMATO GAZPACHO

Steps:

• Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
• Garnish: Olive oil

TOMATO GAZPACHO RECIPE BY TASTY

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!

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

SMOOTH TOMATO GAZPACHO

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.

QUICK CLASSIC GAZPACHO

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.)

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

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.

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Steps:

• Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
• To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

HEIRLOOM TOMATO GAZPACHO

Steps:

• In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.