Best Winter Gazpacho Recipes

Gazpacho image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

Winter Gazpacho image

Provided by dicentra

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups tomato juice
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1/4 teaspoon dried tarragon
1 cup packed spinach
salt and cayenne pepper
1 chopped small onion
1 chopped hard-boiled egg
1 small avocado, cubed
garlic-flavored croutons

Steps:

Combine tomato juice, carrots, celery, bell pepper, Worcestershire sauce, bouillon, and tarragon in slow cooker. Cover and cook on high 4-5 hours, adding spinach during last 15 minutes.
Process soup in processor or blender until smooth.
Season to taste with salt and cayenne pepper. Serve in shallow bowls; sprinkle with chopped onion, egg, avocado and croutons.

Nutrition Facts : Calories 107.5, Fat 5.5, SaturatedFat 1, Cholesterol 31.1, Sodium 589.3, Carbohydrate 13.8, Fiber 3.7, Sugar 8, Protein 3.6