Chunky Garden Gazpacho Recipes

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.

Steps:

• Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

Steps:

• Dice all vegetables and place them in a large bowl.
• In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
• Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
• Stir in the vegetables and serve cold or at room temperature.

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.

Steps:

• Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
• Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.

Steps:

• Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
• In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.

Steps:

• Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
• Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
• Add tomatoes, their juice, and tomato-vegetable juice.
• Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
• Refrigerate for 2 hours or until thoroughly chilled, serve.

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.

Steps:

• Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
• (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
• Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.