Easy Peasy Gazpacho Food

SO-EASY GAZPACHO

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

SUNNY'S EASY ROASTED GREEN GAZPACHO

Steps:

• For the veggies: Heat the grill to 400 degrees F.
• Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
• Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
• Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

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.

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:

• On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
• Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well.
• Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together.
• Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers, if using, and serve.

EASY-PEASY GAZPACHO

Steps:

• Place tomato chunks into the bowl of a food processor. Pulse until finely chopped. (There will be some slightly larger chunks left while some of it will liquefy.) Pour into a large mixing bowl.
• Repeat process with cucumber and bell pepper.
• Place onion and garlic in food processor. Pulse until liquefied. Add to other ingredients in mixing bowl.
• Mix together all ingredients, adding salt and pepper to taste.
• Chill thoroughly before serving.

EASY HEALTHY GAZPACHO SOUP

Steps:

• Chop vegetables into bite-sized pieces.
• In a large bowl mix chopped canned tomatoes, tomato juice, 1-2 tablespoons cilantro, olive oil, and vinegar.
• Add all chopped vegetables and mix well.
• Refrigerate overnight or at least 2 hours.
• Serve with or without optional parsley or cilantro garnishes.

EASY GAZPACHO

Steps:

• In medium size bowl, combine chopped tomatoes, crumbs, olive oil, tomato juice, garlic, vinegar and salt.
• Cover and refrigerate.
• When ready to serve, ladle tomato mixture in individual bowls.
• Place chopped vegetables in separate serving plates and set on table for guests to garnish soup according to taste.
• Enjoy!

QUICK AND EASY GAZPACHO

Steps:

• Combine all ingredients. Chill before serving (overnight is best, so that all of the flavors combine well).