EASY GAZPACHO RECIPE WITH ROASTED RED PEPPER SALSA
This cold soup recipe is originally from Spain and made from fresh vegetables with a rich tomato flavor. In this recipe, we are reinterpreting the traditional chilled Spanish summer soup to include Roasted Red Pepper Salsa, fresh vegetables, and for garnish we used a high-quality Greek Olive Oil by Navarino Icons Eleon, and small cubes of ricotta Salata cheese. This gazpacho recipe is so easy to make that it only takes 10 minutes.
Provided by Carlos Leo
Categories lunch
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- In a food processor, add Roasted Red Pepper Salsa, tomato juice, roma tomatoes, cucumber, lime juice, olive oil and salt.
- Blend until you reach the consistency that you prefer: slightly chunky or smooth.
- Chill a least for an hour or overnight.
- Serve in a bowl, cup or a glass.
- Garnish with ricotta Salata and small pieces of tomato.
Nutrition Facts : ServingSize 6, Calories 113 calories, Sugar 9.3 g, Sodium 775.5 mg, Fat 4.8 g, SaturatedFat 1.6 g, Carbohydrate 15.5 g, Fiber 3.5 g, Protein 4.7 g, Cholesterol 7.2 mg
GAZPACHO SALSA
Provided by Jill Silverman Hough
Categories Tomato Appetizer Picnic Super Bowl Vegetarian Low Cal Backyard BBQ Cucumber Summer Poker/Game Night Healthy Low Cholesterol Vegan Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.
GUTSY RED PEPPER GAZPACHO
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
- Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.
GAZPACHO SALSA
Love roasted red peppers and salsa so this will be a big hit. Canned whole tomatoes can be substituted if fresh ripe tomatoes aren't available. Also white wine or red wine vinegar can be substituted for the sherry vinegar. Found on MyRecipes.com and originated from Cottage Livings magazine.
Provided by lauralie41
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine all the ingredients.
- Cover mixture and refrigerate until chilled.
Nutrition Facts : Calories 55.5, Fat 3.6, SaturatedFat 0.5, Sodium 396.9, Carbohydrate 5.9, Fiber 1.3, Sugar 2.7, Protein 1.2
ROASTED PEPPER BLENDER SALSA
Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
GAZPACHO SALSA
Provided by Food Network
Yield about 3 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste.
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.
RED PEPPER & TOMATO SALSA
This fresh and tasty salsa is perfect as a summery dip
Provided by Mary Cadogan
Categories Canapes, Side dish, Snack
Time 10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.
Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
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