Best Summer Gazpacho Recipes

GOLDEN SUMMER PEACH GAZPACHO

Steps:

• Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

EASY SUMMER GAZPACHO

Steps:

• Combine tomato and basil sauce, water, lemon juice, sugar, hot sauce, and olive oil in a large bowl. Stir in the tomato, red and yellow bell pepper, red onion, and cucumber. Add the basil, salt, and pepper.
• Cover and refrigerate 2 to 3 hours to blend flavors.
• Stir before serving. Top with fresh chopped parsley.

SPEEDY SUMMER GAZPACHO

Steps:

• Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
• Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

SPICY HERBED SUMMER GAZPACHO

Steps:

• ONE DAY AHEAD:.
• Place olive oil in a 5-quart saucepan over medium heat.
• When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
• Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
• Season with salt and pepper to taste.
• Raise heat to high and bring mixture to boil.
• Immediately remove from heat and add tomatoes and cucumber.
• Stir to combine.
• Transfer soup to a covered container and refrigerate overnight to marry flavors.
• TO SERVE:.
• Transfer soup to individual bowls.
• Serve soup cold with sides of bread, cheese, croutons, or crackers.
• NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

SUMMER GAZPACHO

Steps:

• In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.

EASY SUMMER GAZPACHO

Steps:

• Combine tomato and basil sauce, water, lemon juice, sugar, hot sauce, and olive oil in a large bowl. Stir in the tomato, red and yellow bell pepper, red onion, and cucumber. Add the basil, salt, and pepper.
• Cover and refrigerate 2 to 3 hours to blend flavors.
• Stir before serving. Top with fresh chopped parsley.

SUMMER GARDEN GAZPACHO

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.

SUMMER GAZPACHO WITH GARLIC CUMIN SAUCE

Steps:

• In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
• In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
• Note:.
• Remove the veins and seeds in the serrano chile for a milder flavor.

SUMMER GAZPACHO SOUP

Steps:

• .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
• Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
• Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
• Refrigerate for at least 2 hour before serving.
• If desired, soup can be thinned with canned tomato juice.

SWEET CORN SUMMER GAZPACHO

Steps:

• Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
• Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
• When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
• Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.

SUMMER GAZPACHO RECIPE

Steps:

• Reserve 1/2 cup each of the tomatoes, onion, cucumber and red pepper in separate small serving bowls. Cover and refrigerate until ready to use.
• Place tomato juice, dressing and bread in blender or food processor container. Add remaining 1-1/2 cups tomatoes and 1/2 cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover.
• Refrigerate at least 1 hour. Serve topped with reserved vegetables as desired.

SUMMER GAZPACHO

Steps:

• Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint
• Preheat oven to 350 degrees F.
• Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes.
• Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

LATE SUMMER GAZPACHO WITH HATCH CHILES

Steps:

• In the bowl of a food processor or in a blender, combine the shallots with the onion and pulse until finely chopped; do NOT puree! Turn into a large bowl. Place the cucumber, fennel and hot pepper in the food processor and do the same, then add them to the onion mixture. Then add half of the tomatoes with half of the bread chunks, pulse and turn them into the bowl as well. Finally, pulse the rest of the tomatoes with the remaining bread, add them to the lot and stir to mix.
• Scoop 1 cup of the vegetable mixture back into the food processor, then add the tomato juice, olive oil and vinegar and season with salt and pepper. Puree the mixture, then add it to the bowl along with the diced zucchini and bell pepper; stir to mix. Check the seasonings.
• Chill the soup for at least 3 hours and up to 2 days (the longer you let it sit in the fridge, the more the flavors meld) and serve quite cold. Stir well before serving, adjust the seasonings as needed and pass the diced avocado and lime wedges on the side if desired. You may also want to give the portions a final drizzle of extra-virgin olive oil.