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.
10-MINUTE GREEN GAZPACHO AND SMOKY QUESADILLA
This cool summer meal comes together very quickly thanks to clever shortcuts. We add ice water to the soup just before blending, eliminating chilling time, and broil the quesadillas on a baking sheet so they can be cooked simultaneously. They crisp up in just a couple of minutes!
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler with a rack set about 4 inches from the heat source.
- Put 1/4 cup of the sour cream, 1/4 cup iced water mixed with ice cubes, the sliced cucumbers, garlic, scallion whites and a large pinch salt in a blender. Blend until mostly smooth, then add the tomatoes. Blend until smooth, then remove the small cap on the lid of the blender and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
- Place the cannellini beans and a pinch black pepper in a bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet without letting them overlap. Brush one side of the tortillas with some of the remaining olive oil. Flip, so the oiled side is directly on the baking sheet. Divide the mashed cannellini beans between the two tortillas and use a fork or your fingers to spread the mixture evenly on the tortillas, leaving a 1/2-inch border around the edge. Lay 3 pieces of the cheese on top of the beans on each tortilla (it is okay if the cheese overlaps slightly). Top with the remaining 2 tortillas and brush the tops of the tortillas with the remaining oil.
- Place the quesadillas under the broiler and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Use a spatula to flip the quesadillas and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 additional minute. Cut each into 6 wedges.
- To serve, ladle (or pour directly from the blender carafe) the soup in to 4 chilled bowls and drizzle with additional olive oil and several grindings of freshly ground black pepper and some of the sliced green scallions. Serve 3 pieces of quesadilla on the side of each bowl of soup along with a dollop of the remaining sour cream and some pickled jalapenos.
SMOKY TOMATO GAZPACHO
Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve
Provided by Liberty Mendez
Categories Lunch, Starter
Time 15m
Number Of Ingredients 10
Steps:
- Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
- Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
- Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Nutrition Facts : Calories 104 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ROASTED SMOKY GAZPACHO WITH SHRIMP
I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp.
Provided by Melanie B.
Categories Peppers
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. Remove and let cool.
- Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. Pulse until roughly chopped.
- Add vinegar, worcestershire, and seasonings. Pulse for a few more seconds until the mixture is to the thickness of your liking.
- Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. Mix well.
- Chill in a refrigerator for 2-3 hours.
- Serve in shallow bowls with the steamed shrimp. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 110.4, Sodium 457.7, Carbohydrate 9.6, Fiber 2, Sugar 4.4, Protein 13.4
More about "smokey roasted gazpacho recipes"
FIRE ROASTED GAZPACHO - GRILL GIRL
From grillgirl.com
Reviews 1Estimated Reading Time 3 mins
- Preheat your charcoal grill for medium direct heat – about 350 degrees. (You can use gas but you will not get as much smokiness so use charcoal if you can).
- Prepare your veggies to go on the grill: wash everything and slice the cucumbers into thin lengthwise pieces, put the garlic cloves onto skewers so they can go on the grill.
- Grill the tomatoes, cucumbers, peppers, garlic, and poblano pepper until nice char marks form on all sides.
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.
CHUNKY GAZPACHO RECIPE WITH ROASTED RED PEPPERS
From talkingmeals.com
ROASTED BELL PEPPER GAZPACHO | RECIPE | KITCHEN STORIES
From kitchenstories.com
AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
From spanishsabores.com
FIRE-ROASTED GAZPACHO WITH SHRIMP | RECIPE - RACHAEL …
From rachaelrayshow.com
SMOKY GAZPACHO RECIPE ON FOOD52
From food52.com
CREAMY ROASTED TOMATO GAZPACHO RECIPE - LOVE AND …
From loveandlemons.com
ROASTED GAZPACHO - LIVING THE GOURMET
From livingthegourmet.com
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.
SMOKY GAZPACHO RECIPE — SAVORY SPICE
From savoryspiceshop.com
SMOKED GAZPACHO RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
SMOKY SALMOREJO RECIPE - COOK.ME RECIPES
From cook.me
GRILLED CHEESE WITH JALAPENO AND FIRE-ROASTED GAZPACHO RECIPE
From rachaelray.com
SMOKY ROASTED GAZPACHO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WANTED: SALAD DRESSING RECIPES FROM FEHN’S, MOUNT VERNON
From timesfreepress.com
BA'S BEST GAZPACHO RECIPE | BON APPéTIT
From bonappetit.com
12 GAZPACHO RECIPES THAT WILL HELP YOU STAY CHILL DURING …
From brit.co
SMOKY GAZPACHO - SIPPITYSUP
From sippitysup.com
You'll also love