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.
SUNNY'S EASY ROASTED GREEN GAZPACHO
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the veggies: Heat the grill to 400 degrees F.
- Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
- Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
- Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
QUICK CLASSIC GAZPACHO
For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
GAZPACHO
Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium
ROASTED VEGETABLE GAZPACHO
For this recipe you will need roasted vegetable broth. I have published one such recipe (recipe#415106). With this broth plus more vegetables that this recipe calls for, you will have a very healthy, very delicious hot weather soup. However you can use regular vegetable broth such as is available in the supermarket if you wish. Gazpachos may be blended smooth as this one is, or chunky with chopped vegetables. You may wish to reserve some of the roasted veggies to add and give texture to the soup. Gazpachos also have a picante taste. You may wish to "doctor" this soup up to meet your expectations. This soup is so tasty because roasting brings out the best in veggies. Enjoy!
Provided by Lorraine of AZ
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
- Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
- Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
- Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
- Refrigerate several hours. Serve garnished with fresh chopped cilantro.
Nutrition Facts : Calories 233.7, Fat 14.6, SaturatedFat 2.1, Sodium 128.2, Carbohydrate 24.4, Fiber 5.8, Sugar 7.8, Protein 4.4
ROASTED GAZPACHO
Make and share this Roasted Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Spanish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
- Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
ROASTED TOMATO AND RED PEPPER GAZPACHO
Categories Soup/Stew Onion Pepper Tomato Appetizer Roast Cucumber Summer Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
- Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
- Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
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ROASTED VEGETABLE GAZPACHO RECIPE - SPANISH SABORES
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5/5 (1)Total Time 20 minsCategory SoupCalories 201 per serving
- Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
ROASTED GARLIC GAZPACHO - ONCE UPON A CHEF
From onceuponachef.com
Cuisine SpanishCategory SoupsServings 6-8Calories 164 per serving
- Place the unpeeled garlic cloves in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then remove skins (they should slip right off) and scrape off any char.
- Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix; the soup should be slightly chunky. Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture. Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary. Cover the bowl with saran wrap and chill until ready to serve. The longer it sits, the better it tastes. Serve cold.
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5/5 (10)Total Time 30 mins
- Place the onion in a small cast iron frying pan ant let it get a nice char on all sides and the onion softens.
- Heat a large cast iron pan and place the tomatoes whole in the pan along with about 6 of the scallions and 6- 7 cloves of garlic.
- Let the tomatoes get softened and the garlic and scallions become fragrant. When this is achieved remove them and let cool.
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#60-minutes-or-less #time-to-make #course #cuisine #preparation #soups-stews #spanish #european
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