Cold Gazpacho Food

THE BEST COLD GAZPACHO SOUP

Steps:

• Mark an "X" in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
• Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices. Toss the seeds out.
• Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir.
• Add garlic and 1 cup of mixture to a blender and blend it up!
• Transfer back to the bowl with the raw chunky ingredients and stir.
• Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
• Add salt to taste and garnish with basil. Happy Eating! Beckie

GAZPACHO

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

GAZPACHO

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.

GAZPACHO

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.

COLD GAZPACHO

Steps:

• Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
• Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
• Cover and refrigerate until chilled, at least 1 hour.
• Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

GAZPACHO

Steps:

• In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
• Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

ITALIAN GAZPACHO

Steps:

• In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
• Pulse a time or two, or until the vegetables are coarsely chopped.
• Add in the tomato juice, vinegar, salt, and red pepper flakes.
• Process until the vegetables are finely chopped.
• Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
• Transfer mixture to a large bowl and cover tightly.
• Place in the refrigerator for at least 4 hours or overnight is better.
• Add more seasoning, if needed, right before serving.
• Ladle cold soup into chilled individual bowls.
• Sprinkle with chopped fresh basil.
• It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.

OUR FAVORITE GAZPACHO

Steps:

• Early in the day, combine all but the crouton ingredients in glass bowl and stir to mix. Cover and chill thoroughly several hours (or overnight).
• To prepare Homemade Croutons, melt butter in small skillet; add minced garlic and saute very briefly. Add bread cubes, cut from day-old bread, tossing to coat. Saute until crisp and golden. You may want to double the crouton recipe.
• To serve, ladle into chilled soup bowls. Pass Homemade Croutons separately for diner to spoon atop their gazpacho.

BEST GAZPACHO

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.