BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
GAZPACHO VODKA COOLER
Steps:
- Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
- Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.
THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
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.
GAZPACHO COOLER
Great with BBQ on a hot summer afternoon. Liquid salad, packed with vitamins. (we have been known to add a little vodka zing! Nummmmy!!) from Canadian Living mag.
Provided by Derf2440
Categories Smoothies
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In food processor or blender, process tomatoes, cucumber, green pepper, onion and garlic until smooth.
- Stir in tomato juice, vinegar, dillweed,hot pepper sauce, and pepper to taste.
- Refrigerate at least 1 hour or until chilled.
- Pour into glasses, garnish with alfalfa sprouts.
Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 222.2, Carbohydrate 6.2, Fiber 1, Sugar 4.4, Protein 1.2
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ULTIMATE GAZPACHO RECIPE - COOKIE AND KATE
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4.9/5 (99)Calories 362 per servingCategory Soup
- To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about 1/4 cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.
- Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1″ chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide them between the blender and the serving bowl.
- To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
- Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.
AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
From spanishsabores.com
4.9/5 (41)Total Time 15 minsCategory TapaCalories 178 per serving
- 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.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
10 FANTASTICALLY FRESH GAZPACHO RECIPES
From allrecipes.com
- Easy Summer Gazpacho. A simple, vibrant gazpacho recipe that uses a basil pasta sauce as a shortcut. Loaded with fresh vegetables and herbs, this makes the perfect cold soup for summer.
- Chef John's White Gazpacho. This silky soup uses leeks rather than tomatoes to create a flavor base. Blanched almonds, grapes, and creme fraiche combine for a smooth, elegant white gazpacho option.
- Gazpacho Verde with Burrata Cheese. A generous amount of basil creates a bright, intensely flavorful experience that will leave you wanting more.
- Quick and Fresh Gazpacho. "Fresh and light," says home cook cowgirl. "I used lemon juice instead of the vinegar as suggested and topped ours with some diced cucumber for crunch and a tablespoon of nonfat Greek yogurt to give it some zip."
- Dill Gazpacho. This top-rated recipe has all of the elements of a great gazpacho: a tasty blend of garden-fresh vegetables, a big splash of vinegar, and fragrant herbs to balance the flavor.
- Shrimp Gazpacho. Add some succulent protein to your gazpacho with this hearty recipe. Avocados, cucumbers , and tomato-clam cocktail come together for an invigorating and tasty meal.
- Julia's Watermelon Gazpacho. A sweet and spicy spin on traditional gazpacho. Watermelon, jalapeños, and and mint make for a refreshing dish that shines as a first course.
- Cucumber Gazpacho. "This summer-ready gazpacho tastes cucumber forward with an underlying sweetness from the honeydew melon and honey, and the sherry vinegar sharpens those flavors," says recipe creator Elizabeth Mervosh.
- Chef John's Gazpacho. Chef John's gazpacho takes traditional ingredients and amplifies them with green onion, lime juice, and Worcestershire sauce for a mouthwatering result.
- Green Gazpacho. A melon-based gazpacho that will win over cold soup skeptics. Bursting with sharp and tangy flavors, this recipe is ready in under an hour.
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