Best Garden Gazpacho Recipes

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GARDEN GAZPACHO



Garden Gazpacho image

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Provided by Cindy Anschutz Barbieri

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

Time 2h30m

Yield 4

Number Of Ingredients 14

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste

Steps:

  • Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
  • Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
  • Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
  • Chill until flavors combine and deepen, about 2 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g

GARDEN GAZPACHO PASTA SALAD



Garden Gazpacho Pasta Salad image

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese - a distinctive meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 8

1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/2 cup sliced ripe olives
1 1/2 cups salsa
2 tablespoons vegetable oil
1 medium zucchini, sliced (2 cups)
1 large tomato, chopped (1 cup)
1 can (11 ounces) whole kernel corn, drained

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg

GARDEN-FRESH GAZPACHO



Garden-Fresh Gazpacho image

Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day- I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

3 cups chopped seeded peeled fresh tomatoes
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup minced fresh parsley
1 tablespoon minced chives
1 green onion, thinly sliced
1 garlic clove, minced
1 can (46 ounces) tomato juice
1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Seasoned croutons

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

GAZPACHO GARDEN SALAD



Gazpacho Garden Salad image

This is a colorful, refreshing salad that features a nice blend of flavors. It's a great way to enjoy your garden bounty.-Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

4 large tomatoes, cubed
1 large cucumber, chopped
1 cup chopped red onion
1 cup chopped green pepper
1/3 cup minced fresh basil or parsley
DRESSING:
1/3 cup cider vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat. Cover and chill for at least 1 hour.

Nutrition Facts :

CHUNKY GARDEN GAZPACHO



Chunky Garden Gazpacho image

Make and share this Chunky Garden Gazpacho recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 5 serving(s)

Number Of Ingredients 13

1 (15 ounce) can tomato sauce, 1 1/2 cup
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 medium tomatoes, cut in 1/2" cubes
1 medium green pepper, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 clove garlic, finely minced
1/2 cucumber, seeded & chopped
1 scallion, chopped
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper

Steps:

  • GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.
  • Stir in remaining ingredients.
  • Top each serving with one of the above listed garnishes.
  • Serve chilled.
  • VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.

Nutrition Facts : Calories 107, Fat 5.8, SaturatedFat 0.8, Sodium 472.8, Carbohydrate 13.5, Fiber 2.9, Sugar 10, Protein 2.2

SUMMER GARDEN GAZPACHO



Summer Garden Gazpacho image

This recipe can be prepared in 45 minutes or less. Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.

Yield Serves 2; can be doubled

Number Of Ingredients 9

2 1/2 cups 1/2-inch cubes trimmed French bread
1/3 cup chopped fresh basil
3 tablespoons bottled olive oil vinaigrette
2 medium tomatoes, cored, seeded, chopped
1 garlic clove, chopped
3 cups chilled regular or spicy mixed vegetable juice
1 cup drained canned garbanzo beans (chickpeas)
3/4 cup chopped yellow bell pepper
3/4 cup chopped seeded peeled cucumber

Steps:

  • Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside.
  • Place remaining bread in processor. Add tomatoes and garlic and process until coarse purée forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper.
  • Ladle soup into chilled bowls. Top with croutons and serve.

GARDEN GAZPACHO SALAD



Garden Gazpacho Salad image

This is a yummy pasta salad that is perfect on hot summer days!

Provided by Michelle Bairos

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package fusilli (spiral) pasta
2 cups chopped cooked chicken
1 small cucumber, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
¼ cup lemon juice
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 60.1 g, Cholesterol 35 mg, Fat 5.3 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 1.4 g, Sodium 210.2 mg, Sugar 5.8 g

CRUNCHY GARDEN GAZPACHO



Crunchy Garden Gazpacho image

This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.

Provided by Chandra M

Categories     Vegetable

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 20

64 -96 ounces tomato juice (use high quality)
3 large carrots, shredded (halved)
1 seedless cucumber, shredded (halved)
3 garlic cloves, minced
1/8 cup fresh parsley, chopped (flat leaf)
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons hot sauce
6 medium radishes, shredded
1/2 medium green pepper, diced
2 stalks celery, diced
4 scallions, thinly sliced
1 jalapeno, de-seeded and minced
4 tablespoons lemon juice
1/4 cup fresh cilantro, chopped
1/8 cup fresh basil, chopped
1 (14 ounce) can diced fire-roasted tomatoes, do not drain (I use Muir Glen)
1/2 teaspoon sea salt (to taste)
1 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon chili flakes (to taste)

Steps:

  • In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
  • Puree until smooth.
  • ou may need to add some of the tomato juice depending on the consistency.
  • Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
  • Add tomato juice to your desired consistency.
  • Chill for 30 minutes to combine flavors.
  • Adjust seasoning to taste.
  • Can be served at room temperature or cold.

Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 0.8, Sodium 718.6, Carbohydrate 13.4, Fiber 2.2, Sugar 8.9, Protein 2.2

GARDEN-FRESH GAZPACHO WITH AVOCADO CREMA



Garden-Fresh Gazpacho with Avocado Crema image

Clever time-savers like ready-made salsa and vegetable juice cocktail round out the fresh vegetables used in this Garden-Fresh Gazpacho with Avocado Crema.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 9 servings, 1 cup each

Number Of Ingredients 16

AVOCADO CREMA
1 fully ripe avocado
1/2 cup light sour cream
2 Tbsp. fresh lime juice
1/2 tsp. sugar
GAZPACHO
3 large tomatoes (2 lb.), seeded, chopped (4 cups)
1 large cucumber, peeled, seeded and chopped
1 yellow pepper, chopped
1 shallot, finely chopped
4 cloves garlic, minced
1 jar (16 oz.) salsa
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup vegetable juice cocktail
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh basil

Steps:

  • Avocado CREMA:
  • Mash avocado in medium bowl until smooth. Stir in sour cream, lime juice and sugar. Refrigerate while preparing Gazpacho.
  • Gazpacho:
  • Combine all remaining ingredients except basil. Pour half into blender; blend until smooth. Add to remaining tomato mixture with basil; mix well. Refrigerate 2 hours.
  • Serve Gazpacho topped with Avocado Crema.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

GARDEN FRESH GAZPACHO



GARDEN FRESH GAZPACHO image

Categories     Soup/Stew     Pepper     Tomato     Vegetable     Appetizer     No-Cook     Cocktail Party     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Raw

Yield 6-12 bowls

Number Of Ingredients 15

5 cups,tomatoes(about 6 medium,seeded opt)
1(8-9 oz) green or red bell pepper (seeded, coarsely chopped
2 cups, 1 large cucumber coarsely chopped (peeled and seeded Opt)
1 cup chicken broth or vegitable stock
2 teaspoons (3 cloves) chopped peeled garlic
1 teaspoon sea salt
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 cup sherry wine vinegar
1/4 cup extra vigin olive oil
1 cup fresh celery, coarsely chopped
1 small bunch (1/4 cup) fresh celantro
1 cup red or maui onion (1 small-medium size)
2-3 cups bloody mary mix, V-8 or similar tomato based juice to thin to desired consistency
** add tobasco, Worcestershire, lemon or other spices to taste

Steps:

  • In a food processor combine all ingredience (except cucumber, bell pepper, tomatoes and chicken broth), chop to a fine blend. Empty into a 3-4 quart toureen. In a food processor combine all remaining ingredience cucumber, bell pepper, tomatoes and chicken broth, chop to a medium blend. Add to toureen and blend by hand. Cover and refrigerate until cold, about 3 hours. Serve in ice cold bowls, top with sourcream and celantro leaf garnish or float an avacado slice.

OLIVE GARDEN GAZPACHO ITALIANO



Olive Garden Gazpacho Italiano image

This is a copycat recipe of Olive Garden's Gazpacho Italiano. This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. Time does not include chilling time of 4 hours.

Provided by Member 610488

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

28 ounces Italian plum tomatoes
1 garlic clove, minced
1/2 cup mixed Italian herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup red onion, diced
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar (optional)
1/2 cup green bell pepper, chopped fine
1/2 cup cucumber, peeled & chopped fine
1 cup tomatoes, diced
1/2 cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained
1 cup crouton (garnish)
1/2 cup parmesan cheese, grated (garnish)
2 tablespoons fresh parsley, chopped (garnish)

Steps:

  • Using a blender or food processor, blend tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
  • Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Nutrition Facts : Calories 459, Fat 32.9, SaturatedFat 6.5, Cholesterol 11, Sodium 1418.6, Carbohydrate 29.8, Fiber 4.4, Sugar 8.7, Protein 13.7

GARDEN GAZPACHO



GARDEN GAZPACHO image

Number Of Ingredients 14

2 medium tomatoes, ripe
1 cucumber
1 yellow bell pepper
i small red onion
2 ribs celery
1/2 cup roasted red pepper
2 cups low sodium tomato juice
1/4 cup sherry vinegar
1/2 cup olive oil, extra virgin
1/4 cup parley with stems
1 garlic clove
to taste kosher salt
to taste hot sauce
garnish, avocado and parsley (optional)

Steps:

  • Small dice one tomato, yellow bell pepper, 1/2 cucumber, 1/2 red onion and 1 rib celery. Reserve in large bowl. Rough cut remaining tomato, cucumber, onion, celery.Place in blender. Add red bell pepper, tomato juice, vinegar, olive oil, parsley and garlic. Pulse to coarsely puree. Pour pureed vegetables into bowl with diced vegetables and mix. Season with salt and pepper to taste and refrigerate several hours. Serve in bowl or cups. garnish with diced avocado. supplement with grilled shrimp if making as a meal

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