Garden Fresh Gazpacho Food

GAZPACHO RECIPE

Steps:

• Combine all of the ingredients.
• For a soup with soome chunks left in it: Remove two cups at a time and blend until you get the consistency you want.
• For a completely pureed soup: Blend all of the ingredients together in blender until smooth.
• Chill soup for at least four hourss.

GARDEN FRESH GAZPACHO

Steps:

• In a large mixing bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeño, onion, basil, garlic, salt, brown sugar, cumin, oregano, Sriracha, and pepper. Toss Tomato Mix 1 thoroughly to combine.
• In a blender jar, combine Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree Mix 2 until smooth.
• Pour Mix 2 into bowl with Mix 1 and stir to combine.
• Using an immersion blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
• OPTIONAL: Traditionally, bread is blended into the soup at this point to thicken it slightly and give it body. For the best results, use a soft baguette or white sandwich bread. Crusty breads will not blend in as well. Soak the slices of bread in the blended mixture for about 5 minutes, and then use the immersion blender to break it up and blend it in a bit.
• Refrigerate 2 hours or overnight to allow flavors to blend.
• Serve cold. Garnish with additional diced veggies, avocado, and/or sour cream.

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:

• 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.

EASY GARDEN FRESH GAZPACHO

Steps:

• Place coarsely chopped veggies in blender or food processor and pulse until very finely chopped or puréed (I prefer it puréed). Depending on the size of your container, you may need to blend everything in a few separate batches. Pour pureed veggies into large bowl.
• Thoroughly blend liquid ingredients and spices and stir into the puréed veggies.
• Cover bowl and refrigerate until cold.
• Meanwhile, finely dice all the remaining veggies, combine them together, and refrigerate in another covered container until until chilled.
• When you are ready to serve, ladle the gazpacho into small cups or bowls and garnish with the diced veggies. You might like to add some diced avocado, a dollop of vegan sour cream, a sprig of cilantro.
• I suggest including a basket of tortilla chips or a freshly sliced baguette on the side.

GARDEN-FRESH GAZPACHO WITH AVOCADO CREMA

Steps:

• Avocado CREMA:
• Mash avocado in medium bowl until smooth. Stir in sour cream, lime juice and sugar. Refrigerate while preparing Gazpacho.
• Gazpacho:
• Combine all remaining ingredients except basil. Pour half into blender; blend until smooth. Add to remaining tomato mixture with basil; mix well. Refrigerate 2 hours.
• Serve Gazpacho topped with Avocado Crema.

GARDEN GAZPACHO

Steps:

• Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
• Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
• Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
• Chill until flavors combine and deepen, about 2 hours.

CHEF JOHN'S GAZPACHO

Steps:

• Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
• Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
• Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
• Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.