Gazpacho Cooler Food

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GAZPACHO VODKA COOLER



Gazpacho Vodka Cooler image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 6

Two 2-inch pieces English cucumber, peeled
5 red or yellow grape tomatoes
5 fresh basil leaves
2 ounces vodka
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice

Steps:

  • Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
  • Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.

GAZPACHO RECIPE



Gazpacho Recipe image

Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.

Provided by Suzy Karadsheh

Categories     Appetizer     Lunch     Soup

Time 10m

Number Of Ingredients 16

4 to 5 slices stale artisan bread, (crust removed)
Water
5 large ripe tomatoes, (about 2 pounds)
1/2 English cucumber, (peeled, chopped)
1 celery stalk, (chopped)
1 green pepper, (cored, seeded, roughly chopped)
2 green onions, (trimmed, roughly chopped, more for garnish)
2 garlic cloves, (peeled, roughly chopped)
Extra Virgin Olive Oil
2 tbsp sherry vinegar
Salt and pepper
1/2 tsp cumin
1/2 tsp cayenne pepper, (optional if you like spicy)
Pinch sugar
Small handful fresh mint leaves, (torn or chopped)
Small handful fresh cilantro leaves, (torn or chopped)

Steps:

  • Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
  • Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
  • In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
  • Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
  • Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
  • When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

Nutrition Facts : Calories 75.2 kcal, Sugar 4.6 g, Sodium 89.6 mg, Fat 0.9 g, SaturatedFat 0.2 g, TransFat 0.1 g, Carbohydrate 14.8 g, Fiber 2.3 g, Protein 2.9 g, ServingSize 1 serving

BEST GAZPACHO



Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

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.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

SPEEDY SUMMER GAZPACHO



Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Soup/Stew     Summer     Tomato     Cucumber     Bell Pepper     Healthy     Quick and Healthy     Quick & Easy     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 10

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
  • Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

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