Gazpachodip Recipes

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:

• 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:

• 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:

• 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:

• Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
• To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

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:

• Combine all ingredients in a bowl & cover.
• Chill in refrigerator at least 1 hour before serving.

Steps:

• Rinse well the tomatoes,take off the stems.
• Peel the garlic clove.
• Peel the onion, chop in 3-4 pieces.
• Rinse the pepper, get rid of any single seed, chop coarsely.
• Peel well the cucumber, no green left.
• Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
• In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
• Notes:.
• Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
• For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
• Keeps well in fridge for a week, guess it won't last you a day, so good it is!

Steps:

• Blend oil and vinegar.
• Add salt, garlic salt and pepper.
• Stir.
• Mix with olives and liquid, green chiles and liquid, tomatoes and onions.
• Chill several hours for flavors to mix.
• Serve cold with tortilla chips.
• Variation: Add 3 or 4 peeled, pitted and diced ripe avocados at serving time.

Steps:

• Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan. Peel the onion and cut in half, then cut into large chunks. Peel the cucumber. Cut in half, then into large pieces. Halve the bell peppers, then remove the seeds and white membranes. Chop the bell peppers, then aside along with the cucumber and onion. Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, or using a food processor. Strain the gazpacho through a fine-mesh strainer. Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy. Season with salt and pepper. Chill in the fridge before serving (at least 2 hours). Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil.

Steps:

• In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and purée until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and parika and purée until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.
• In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.

Steps:

• For the soup:
• Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
• Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
• Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
• Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
• How refreshing!

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

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 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.