SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
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
CLASSIC ANDALUSIAN GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
REAL SPANISH GAZPACHO FROM SPAIN
Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!
Provided by MumofJuan
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 378.5, Fat 36.5, SaturatedFat 5.1, Sodium 619.8, Carbohydrate 12.7, Fiber 2.7, Sugar 5.8, Protein 2.6
REAL SPANISH GAZPACHO
The gazpacho is a recipe specially cooked in Andalusia, the south of Spain,and that's where I come from! Reviewing recipes in this page I have found gazpacho recipes that have nothing to do with what is made in Spain, so I've decided to share with all of you the real recipe of this delicious cold vegetable summer soup, which can be served as a beverage, as a side dish or even as a main one. I hope you all enjoy it!.
Provided by Rosethorn
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- The first thing to do (after washing your hands lol) is to peel and deseed the tomatoes, garlic, pepper and cucumber.
- Wet the bread with some water and put all the ingredients in a food processor. And that's it!
- You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
- Refrigerate and serve cold (you can add ice instead of water).
- This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.
Nutrition Facts : Calories 651.2, Fat 19.7, SaturatedFat 3.2, Sodium 1152.8, Carbohydrate 104.1, Fiber 7.8, Sugar 15.4, Protein 16.8
TRADITIONAL SPANISH GAZPACHO
Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy
Yield 4-6 bowls
Number Of Ingredients 12
Steps:
- In a bowl, soak the bread in 1/2 - 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread. In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp). Refrigerate at least 2 hours and re-taste for salt. Serve chilled with garnish of chopped tomato, cucumber, red pepper; top with croutons or serve with crostini.
More about "real spanish gazpacho recipes"
REAL SPANISH-STYLE GAZPACHO - WHOLESOMELICIOUS
From wholesomelicious.com
4.5/5 (18)Total Time 10 minsCategory Main Course, SoupCalories 280 per serving
- Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.
- Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).
- Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above.
- Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.
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- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
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