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
WHITE GAZPACHO
Steps:
- 1. Lightly toast 5 slices of bread. Remove the crusts then set the bread aside to soften in 1 cup of water. Lightly toast the almonds in a small skillet over medium-low heat until golden, about 7 minutes. Transfer the almonds to a food processor add the garlic and pulse until the almonds are finely ground. Squeeze the bread as dry as possible and add it, and about one-third of the grapes to the almonds. Process until the mixture is smooth.
- 2. Transfer the bread mixture to a bowl and gradually beat in first the vinegar, then 1/2 cup of the oil. Beat in the remaining two cups of water then strain the gazpacho through a fine sieve, forcing as much of the bread mixture through as possible. Season the gazpacho with salt and a pinch of cayenne and refrigerate until the soup is well chilled, at least one hour.
- 3. Before serving cut the remaining 3 slices of bread into 1-inch cubes. Fry the croutons over medium heat in the remaining 1/4 cup of oil until crisp and golden. Drain on paper towels. Cut the remaining grapes in halves or quarters. Serve the gazpacho in chilled bowls topped with the grapes, cucumbers, and croutons.
CAULIFLOWER WHITE GAZPACHO
A VERY non-traditional white gazpacho recipe from Food & Wine. I've doubled the recipe as it called for strange amounts (like 1/2 a cauliflower). Cooking time is chilling time recommended, however I would chill overnight for best results.
Provided by Raquel Grinnell
Categories Cauliflower
Time 1h25m
Yield 12 bowls, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8-10 minutes. Drain, rinse under cold water until cool and drain well.
- In a blender, combine 1 1/2 cups of ice-cold water with half of all the ingredients except the last three; blend until smooth. Add 1/3 cup olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Pour into a container suitable for chilling and repeat with the second half of ingredients. Season the soup to taste with salt and refrigerate until chilled, about 1 hour (or overnight).
- Preheat the oven to 350°. Spread the remaining 1/2 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
Nutrition Facts : Calories 364.9, Fat 32.2, SaturatedFat 3.2, Sodium 64.5, Carbohydrate 15, Fiber 4.5, Sugar 3.4, Protein 9.2
WHITE GAZPACHO
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
- Divide the gazpacho among bowls and drizzle with the yogurt and basil.
THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL
Categories Soup/Stew Onion Sauté Low Carb Quick & Easy Cauliflower Winter Bon Appétit
Yield Serves 6 as a first-course
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
- Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
- Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
CHEF JOHN'S WHITE GAZPACHO
This is similar to a classic gazpacho, but with no tomato and peppers.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
- Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
- Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 437.9 mg, Sugar 2.6 g
BROCCOLI AND CAULIFLOWER GAZPACHO WITH CHEESY CROUTONS
Frozen vegetables get a bad rap sometimes, but they're not only handy to keep in the freezer, they retain a lot of their nutrients because they're flash-frozen after harvest. Cauliflower and broccoli make for a fun twist on gazpacho, especially when served together in the same bowl!
Provided by Carla Hall
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the gazpacho: Place the cashews in a small bowl and cover with the boiling water. Let soak for 15 minutes. Drain and allow to cool slightly; reserve the soaking water.
- Combine the cauliflower, half the zucchini (about 1/2 cup), half of the torn bread, half the red onion, 1 clove of garlic, 1 tablespoon of the vinegar and 1 tablespoon of olive oil in a blender. Add half the soaked cashews and blend on high, adding the reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the cauliflower soup into a container and chill for at least 30 minutes.
- Using the same blender (you don't need to wash it out), combine the broccoli with the remaining zucchini, bread, red onion, 1 clove garlic, 1 tablespoon vinegar, and 1 tablespoon oil. Add the remaining soaked cashews and blend on high, again adding reserved soaking water 1 or 2 tablespoons at a time to help the mixture blend until smooth and creamy but not too thin. Pour the broccoli soup into a container and chill for at least 30 minutes.
- Meanwhile, for the toasted cheese croutons: Preheat the broiler. Spread a thin layer of Dijon mustard on one side of each baguette slice, then sprinkle each with 2 tablespoons of the cheese and drizzle with oil. Place on a small sheet pan and broil until the cheese is just melted and bubbling and the edges of the bread are just starting to crisp. Allow to cool slightly before serving with the soup.
- When ready to serve, stir a 1/2 cup of the chilled sparkling water and a 1/2 teaspoon of lemon zest into each soup and season each to taste with salt and pepper. Divide the cauliflower soup evenly between each of 4 soup bowls, pouring on the left side of the bowl. Then divide the broccoli evenly between the same bowls, now pouring on the right side to create two distinct soups side-by-side in the same bowl. Garnish each bowl with a toasted cheese crouton and serve immediately.
WHITE GAZPACHO (GAZPACHO BLANCO)
There are 7 posted "white gazpacho" recipes on Recipezaar, but all are modifications of the "traditional" recipe ... so here is at least one version of the traditional recipe -- this is how gazpacho blanco is made around Granada (the Andalusian region). This recipe uses almonds to form almond milk -- clearly the recipe comes from the Moorish period of Spanish history. The ingredients are all traditional: olive oil, almonds, garlic and bread. As the other zaar recipes have done, "cooking time" is actually chilling time. Beware of the garlic in this recipe -- it packs a definite punch! My source recommends making a gazpacho blanco and a red gazpacho and serving them in small glasses so everyone gets one of each for the different flavors ... From "The Food of Spain and Portugal" by Elizabeth Luard. Submitted for Zaar World Tour 5 (2009).
Provided by Gandalf The White
Categories Smoothies
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly.
- Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk.
- Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.).
- Chill for at least 1 hour.
- Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed.
- Remember to warn your guests about the "strong garlic surprise".
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