Crunchy Garden Gazpacho Food

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

Ingredients

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.

GARDEN GAZPACHO

Garden Gazpacho image

This is so cooling and refreshing in the heat of summer when you just can't bear to eat hot food, and can't stand the idea of heating up the kitchen by turning on more than a blender. I got the recipe from a very nice Spanish man who ran the coffee cart outside one of the buildings at my college. He did a booming business in icy cold cups of gazpacho.

Provided by EmmyDuckie

Categories Vegetable

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium ripe tomatoes
1 small cucumber
2 garlic cloves
1 red bell pepper
1/4-1/2 cup olive oil
red wine vinegar
fresh parsley
salt and pepper

Steps:

Chop tomatoes, cucumber and bell pepper into small chunks, and place in the blender along with garlic and parsley. Puree, adding olive oil in a thin stream. Depending on how much water is in the veggies, you may need more or less.
When it reaches the consistency you like, season with vinegar, salt and pepper to taste, and chill thoroughly. Four hours is best, but mine hardly ever makes it that long.
To serve, you may like to put this in a pretty bowl and garnish with more parsley, dollop of sour cream, or a few lemon wedges. I still drink it out of a paper cup, just like I did when I got it from the nice coffee cart man.

Nutrition Facts : Calories 328.4, Fat 27.9, SaturatedFat 3.9, Sodium 18.7, Carbohydrate 19.6, Fiber 5, Sugar 11.5, Protein 3.9

CHUNKY GARDEN GAZPACHO

Chunky Garden Gazpacho image

Make and share this Chunky Garden Gazpacho recipe from Food.com.

Provided by Julesong

Categories Vegetable

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can tomato sauce, 1 1/2 cup
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 medium tomatoes, cut in 1/2" cubes
1 medium green pepper, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 clove garlic, finely minced
1/2 cucumber, seeded & chopped
1 scallion, chopped
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper

Steps:

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.
Stir in remaining ingredients.
Top each serving with one of the above listed garnishes.
Serve chilled.
VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.

Nutrition Facts : Calories 107, Fat 5.8, SaturatedFat 0.8, Sodium 472.8, Carbohydrate 13.5, Fiber 2.9, Sugar 10, Protein 2.2

CRUNCHY GARDEN GAZPACHO

Crunchy Garden Gazpacho image

This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.

Provided by Chandra M

Categories Vegetable

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 20

Ingredients

64 -96 ounces tomato juice (use high quality)
3 large carrots, shredded (halved)
1 seedless cucumber, shredded (halved)
3 garlic cloves, minced
1/8 cup fresh parsley, chopped (flat leaf)
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons hot sauce
6 medium radishes, shredded
1/2 medium green pepper, diced
2 stalks celery, diced
4 scallions, thinly sliced
1 jalapeno, de-seeded and minced
4 tablespoons lemon juice
1/4 cup fresh cilantro, chopped
1/8 cup fresh basil, chopped
1 (14 ounce) can diced fire-roasted tomatoes, do not drain (I use Muir Glen)
1/2 teaspoon sea salt (to taste)
1 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon chili flakes (to taste)

Steps:

In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
Puree until smooth.
ou may need to add some of the tomato juice depending on the consistency.
Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
Add tomato juice to your desired consistency.
Chill for 30 minutes to combine flavors.
Adjust seasoning to taste.
Can be served at room temperature or cold.

Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 0.8, Sodium 718.6, Carbohydrate 13.4, Fiber 2.2, Sugar 8.9, Protein 2.2

GARDEN GAZPACHO SALAD

Garden Gazpacho Salad image

I'm ready for warm weather! This is a tasty, crunchy salad, not too fussy, with ingredients most people generally have on-hand. I also like it because it's not too "oily". It's absolutely wonderful and refreshing with veggies straight from the garden! Prep time includes letting salad flavors "blend" in the fridge.

Provided by EdsGirlAngie

Categories Peppers

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium tomatoes, seeded and chopped
1/2 medium cucumber, chopped (seeded if you like)
1/2 medium green bell pepper, chopped
1 stalk celery, minced
1/4 cup bermuda onion, minced
2 tablespoons fresh parsley, chopped
1 jalapeno pepper, minced (optional)
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1/2 teaspoon garlic powder
salt and pepper

Steps:

Combine all vegetables.
Whisk together dressing ingredients and pour on vegetables.
Toss to coat thoroughly, and chill at least an hour (more if you have time) for flavors to blend.

Nutrition Facts : Calories 54.3, Fat 3.6, SaturatedFat 0.5, Sodium 26.3, Carbohydrate 5.7, Fiber 1.3, Sugar 2.7, Protein 1

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Creamy Tomato Gazpacho With Crunchy Pecorino image

At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste

Steps:

Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams

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Crunchy Garden Gazpacho Food

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.

GARDEN GAZPACHO

CHUNKY GARDEN GAZPACHO

Make and share this Chunky Garden Gazpacho recipe from Food.com.

CRUNCHY GARDEN GAZPACHO

GARDEN GAZPACHO SALAD

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

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