Best V 8 Gazpacho Recipes

AUTHENTIC GAZPACHO RECIPE

Steps:

• Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
• Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
• Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
• Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
• Cut the onion into a few slices and add it to the blender too.
• Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

HOMEMADE V-8 GAZPACHO

Steps:

• Stir all ingredients together. Chill.
• Ladle into bowls & pass the toppings!
• Here are some different ones to choose from:
• Sliced black olives.
• shredded sharp cheddar cheese.
• chopped green onions.
• avocado slices.
• croutons.
• sweet corn kernels.
• toasted pumpkin seeds.

GAZPACHO

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.

V-8 GAZPACHO

Steps:

• Pour V-8 into large bowl.
• Add all remaining ingredients and mix well.
• Cover and chill for 2 hours.

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.

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.)

SHRIMP GAZPACHO

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.