Gazpacho1adopted Recipes

Steps:

• In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

Steps:

• Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
• Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.

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.

Steps:

• Add the tomatoes to a food processor with a pinch of salt and puree until smooth. Combine the onions, bell peppers and cucumbers with the tomato puree in a large bowl. Chill at least 1 hour.
• Drizzle with olive oil, garnish with chopped basil and serve.

Steps:

• In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
• Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.

Steps:

• Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
• The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.
• To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.
• Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1 cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.

Steps:

• Plunge tomatoes into boiling water for 30 seconds to loosen the skins. Remove and immerse in cold water. Remove the loosened skins. Coarsely chop the tomatoes. (You should have 1 1/2 cups of tomato).
• In a mixing bowl combine chopped tomatoes, cucumber, green pepper, onion, olives, and garlic. Stir in cold water, vinegar, oil, sugar, salt, cumin, and pepper. Cover and chill thoroughly. Garnish each serving with croutons or grated egg.

Steps:

• In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
• Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Steps:

• Soak the bread in 1 cup of water for 5 minutes and then squeeze out the excess water.
• *Place the bread in a blender.
• Add the rest of the ingredients and process.
• Pour into a pretty pitcher or soup tureen.
• Refrigerate overnight (the flavors will develop as it sits).
• Serve cold in pretty chilled bowls, tea cups or hollowed out red peppers from the pitcher or soup tureen with the below toppings of your choice.
• *My blender is small so I need to make this in two batches. I like mine pretty smooth so I use the puree setting. It can also be served a bit chunkier by using the blend setting or just hand chopping.
• Toppings:.
• Choose from: Chopped feta or blue cheese, hard-boiled eggs, fresh basil, avocado, tomato, cucumber, bell pepper, onion, lemon or lime wedges, dollops of yogurt or sour cream or grilled whole wheat pita triangles lathered with roasted garlic. Set a bottle of vodka next to it, a small bowl of horseradish and my recipe #341835 (gorgonzola chese ball). Make it your own and enjoy!

Steps:

• Core and quarter tomatoes.
• Peel cucumbers and cut in chunks.
• Seed peppers and cut in chunks.
• Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
• Add tomato juice, vinegar, pepper, and Tabasco sauce.
• Chill well.

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Steps:

• In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
• Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
• Cover and chill overnight or for at least three hours.
• To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

Steps:

• In blender or food processor, combine lemon juice, bell peppers, onion and hot pepper sauce.
• Process until just blended.
• Add tomato juice about 1/2 cup at a time, pulsing once or twice after each addition.
• Stir in black pepper, horseradish and vodka.
• Pour into tall glasses over ice cubes and garnish each with a green onion.

Steps:

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.