Best Marys Gazpacho Recipes

BLOODY MARIA GAZPACHO

Bloody Maria Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped
1 Fresno chile, seeded and coarsely chopped, some reserved and finely chopped
1 jalapeno or serrano chile, seeded and coarsely chopped, some reserved and finely chopped
1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped
1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped
Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped
Salt
1 cup ice
4 shots (3/4 cup) tequila, such as Patron Silver
2 tablespoons freshly grated horseradish
1 tablespoon hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
1 slice white bread, crust removed
1 clove garlic, crushed
One 32-ounce can San Marzano tomatoes
Fat drizzle EVOO
Juice of 2 limes

Steps:

In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.

GAZPACHO

Gazpacho image

Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day

Provided by Mary Cadogan

Categories Dinner, Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 12

Ingredients

1 red onion , chopped
2 garlic cloves , finely chopped
1 red pepper , deseeded and chopped
4 ripe tomatoes , chopped
1 slice white bread , crusts removed and torn
500ml passata
300ml / half pint vegetable stock
5 tbsp olive oil , plus extra
4 tbsp wine vinegar
1 tsp Tabasco or harissa
1 tsp sugar
basil leaves , to serve

Steps:

Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium

MOM'S GAZPACHO

Mom's Gazpacho image

Provided by Elizabeth Shepard

Categories Soup/Stew Onion Pepper Tomato Vegetable No-Cook Spring Summer

Yield Makes 8 servings

Number Of Ingredients 19

Ingredients

1 egg
2 cups chopped fresh plum tomatoes
1/2 cup chopped green or yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
2/3 cup olive oil
Juice of 1/2 lemon
2 cups beef broth (optional)
1/4 cup red wine vinegar
1/4 cup finely minced parsley
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice
1/2 cup plain bread crumbs
Tabasco, to taste
Garnish (optional): chopped parsley, minced red onion, chopped olives

Steps:

Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
Sprinkle garlic with a pinch of salt, and set in bowl.
When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.