Deceptively Simple Gazpacho Recipes

Steps:

• Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
• Add the vegetables, then the seasonings.
• I start w/ a little add more after I've mixed it all up.
• Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
• Taste and then add more salt, pepper, oil or basil to your preference.
• I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.

Steps:

• Toast bread lightly under hot broiler on both sides. Let cool.
• Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.
• Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.
• Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

Steps:

• Wash and coarsely chop the tomatoes, saving the juice.
• Core, seed and coarsely chop the peppers.
• Peel, seed and coarsely chop the cucumbers.
• Dice the celery.
• Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
• Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
• Stir in cayenne and dill and salt and pepper to taste.
• Cover and chill for at least 4 hours.

Steps:

• In a large bowl, combine all ingredients. Cover and chill for 2-3 hours before serving. Serve cold.

Steps:

• 1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
• 2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
• 3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
• 4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.