Authentic Gazpacho Food

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AUTHENTIC GAZPACHO RECIPE



Authentic Gazpacho Recipe image

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

Provided by Lauren Aloise

Categories     Tapa

Time 15m

Number Of Ingredients 9

6-7 medium tomatoes
1 green Italian pepper (the long type, not a bell pepper)
1 cucumber
½ of a small white onion
1 clove of garlic (not too big)
1/4 cup Extra Virgin Olive Oil ((60 ml) again, quality is important)
A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted)
A pinch (or two of salt)
Optional toppings (For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs)

Steps:

  • Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
  • Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
  • Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
  • Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
  • Cut the onion into a few slices and add it to the blender too.
  • Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
  • Blend the vegetables at a high speed until it is completely pureed.
  • Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
  • Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
  • Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving

GAZPACHO



Gazpacho image

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

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

AUTHENTIC GAZPACHO



Authentic Gazpacho image

My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.

Provided by Ali

Time 15m

Number Of Ingredients 12

2 pounds ripe Roma tomatoes, halved and cored*
1 small (1/2 lb) cucumber, peeled and seeded*
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin
1 thick slice of white bread, soaked, crusts removed*
optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

Steps:

  • Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
  • Taste and season with extra salt, pepper and/or cumin if needed.
  • Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
  • Serve cold, topped with your desired garnishes.

SPANISH GAZPACHO



Spanish Gazpacho image

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

2 pounds tomatoes, peeled and halved
1 cucumber, peeled and sliced
1 green bell pepper, sliced
½ onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½ onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped

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

CLASSIC ANDALUSIAN GAZPACHO



Classic Andalusian Gazpacho image

Categories     Soup/Stew     Garlic     Pepper     Tomato     No-Cook     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

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.

GAZPACHO



Gazpacho image

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

1 red onion , chopped
2 garlic cloves , finely chopped
1 red pepper , deseeded and chopped
4 ripe tomatoes , chopped
1 slice white bread , crusts removed and torn
500ml passata
300ml / half pint vegetable stock
5 tbsp olive oil , plus extra
4 tbsp wine vinegar
1 tsp Tabasco or harissa
1 tsp sugar
basil leaves , to serve

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

GAZPACHO



Gazpacho image

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

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

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

AUTHENTIC GAZPACHO - SOUTHERN SPAIN



Authentic Gazpacho - Southern Spain image

Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like

Provided by mezemills_13118425

Categories     Vegetable

Time 10m

Yield 6 8 - 9 cups, 4 serving(s)

Number Of Ingredients 9

6 -8 roma tomatoes (may use other ripe varieties but Roma is typical)
1/2 yellow onion (red may be used if you like it spicy)
2 -3 garlic cloves
1/2 large cucumber
1/2 green pepper
1/3 cup extra virgin olive oil (Carbonell is my favorite)
1 1/2 teaspoons wine vinegar (never balsamic)
1 teaspoon salt
8 -9 ounces bread (optional)

Steps:

  • Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.

GAZPACHO



Gazpacho image

This is my gram's recipe for the traditional Spanish "salad soup". Good homegrown tomatoes are a must for this recipe. She also blends it quite fine--not totally puréed, but no large chunks either.

Provided by helowy

Categories     Vegetable

Time 30m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

12 very ripe homegrown tomatoes
4 large green peppers
4 large cucumbers
4 bunches scallions
32 ounces tomato juice
6 -8 tablespoons red wine vinegar
pepper, to taste
Tabasco sauce, to taste

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.

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