Best Fantastic Gazpacho Recipes
GAZPACHO
This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CLASSIC GAZPACHO
Provided by Food Network
Yield 6 Servings.
Number Of Ingredients 9
Steps:
- In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours.
- Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes.
FANTASTIC GAZPACHO!
Gazpacho just couldn't be better than this, and so easy to make! I make this recipe with half V-8 tomato juice and red ripe tomatoes from my summer's crop, you can also use just plain tomato juice, but the V-8 is much better lol! Also I use chipotle corn salsa. Use as much Tabasco as desired, for my family the more the better. This soup is so good you will want it all year around! Try to prepare this hours in advance to blend the flavors. I make my early in the morning to serve in the evening. You can even make this up to 24 hours in advance. Don't omit the cilantro and the onion is optional. I usually use roasted red bell peppers from the jar in place of fresh, but fresh will do fine! Do not use Clamato juice for this, there is not enough thickness and your soup will be too thin.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste).
- Transfer to a large glass bowl.
- Season with salt, pepper and Tabasco.
- Chill for a minimum of at least 2 hours or up to 24 hours.
- Ladle into bowls.
Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.6, Sodium 1000.6, Carbohydrate 25.1, Fiber 4.5, Sugar 12.3, Protein 4.7
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.
GREAT GAZPACHO
Provided by Richard Snyder
Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
GREAT GAZPACHO
Gazpacho is great for a hot summers day. This recipe is fairly easy to interchange. V-8 juice or spicy V-8 can be used instead of the tomato juice. Coriander instead of the parsley is one of my favourite variations. And, of course, more Tabasco can be added for that spicy kick.
Provided by Sarah
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth.
- Stir in lemon juice, parsley, tomato juice and tabasco sauce.
- Chill for 30 minutes, or more, and serve.
Nutrition Facts : Calories 108.7, Fat 3.9, SaturatedFat 0.6, Sodium 339.6, Carbohydrate 18.6, Fiber 3.6, Sugar 11.2, Protein 3.4
CLASSIC ANDALUSIAN 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, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
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