GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
COLD GAZPACHO
There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.
Provided by Lena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
- Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
- Cover and refrigerate until chilled, at least 1 hour.
- Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 20.6 g, Fat 14.3 g, Fiber 5.1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 18.8 mg, Sugar 11.6 g
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
COLD GAZPACHO SOUP
Dinner ready in 15 minutes! Enjoy this easy gazpacho soup made with vegetables - a perfect meatless meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
- Pour into bowls; top with cilantro.
Nutrition Facts : Calories 75, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg
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- Mark an "X" in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
- Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices.
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