GAZPACHO III
A delicious cold soup just in time for Cinco De Mayo and summer! Can be garnished with a dollop of sour cream or a dash of hot pepper sauce.
Provided by Peilin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 45m
Yield 7
Number Of Ingredients 10
Steps:
- Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces.
- In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.
- Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 26.7 g, Fat 10.6 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 724.4 mg, Sugar 16.2 g
AUTHENTIC GAZPACHO
My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
GAZPACHO
On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g
GAZPACHO
Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
- To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.
Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium
GAZPACHO
This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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.
GAZPACHO
An easy Gazpacho recipe
Provided by David Kamen
Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
GAZPACHO
Steps:
- In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.This is a to-die-for summer dinner.
AUTHENTIC GAZPACHO RECIPE
The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.
Provided by Lauren Aloise
Categories Tapa
Time 15m
Number Of Ingredients 9
Steps:
- Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving
GAZPACHO RECIPE
I crave Gazpacho from time to time, especially when you get a hot day and your body needs something cold for lunch that you can make quickly, looks good, refreshes the palate and makes you feel healthy. Gazpacho is a classic Spanish cold soup that originates from Andalucía. It is an ideal dish as a starter or as a healthy and nourishing vegetable smoothie that can be drunk at any time of the day. The main point from this beauty is that the raw vegetables are blended quickly, keeping all the goodness inside. You can also make it well in advance, in fact, it is better to make it the day before, as it makes the soup taste better because the flavours have had time to develop. There are many variations of Gazpacho, some like to use fruits like green apple, watermelon or even cherries. Other Gazpacho variations use seafood, cold fish or even slices of jamon ibérico. Through this blog, I would like to show you a few ways of making gazpacho soups, even as a dessert version! Today we are making the classic version known as Gazpacho Andaluz. It is one of the first recipes I learnt how to make when I was 11 or 12 years old and it was actually my farther that showed me this recipe. Barely ever seen within the household stove or kitchen, my old man did know the recipe from an old time classic restaurant in Madrid called Zalacain, in its day the number one restaurant in Spain and within the top ten restaurants in Europe and still running to this day. I love this recipe, it makes a lovely creamy gazpacho. For me, the key secret for a good gazpacho is to chop the vegetables finely and allow them to stand in a bowl with some salt for a few hours. This softens the vegetables and makes it easier to blend later, providing more flavour to the blend. I also think that making the soup the day before helps the flavours to blend better and provide the soup with more depth and colour. The best accompaniment to a chilled gazpacho is of course, a glass of Fino sherry. The sherry vinegar base of the soup needs a wine with more alcohol strength that can stand above the vinegar and cut through the acidity with certain level creaminess. Fino is the answer. Salud!
Provided by Javier De La Hormaza
Categories Recipes, Spanish Soups & Stews, Spanish Vegetarian Recipes
Yield 6 people
Number Of Ingredients 12
Steps:
- Prepare all the vegetables in advance and allow them to soak with a pinch of salt for at least 2 hours.
- In a food processor or using a stick blender in a large bowl, blend all the vegetables with the cold water until smooth.
- Add the mayonnaise, chopped bread, olive oil, sherry vinegar and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency.
- Season with salt to taste and chill in the refrigerator overnight.
- The next day take the soup out, whisk or blend together and serve in six soup bowls or large glasses with a garnish of finely chopped mixed peppers, cucumber, tomato, toasted croutons and a drizzle of good extra virgin olive oil.
More about "gazpacho iii food"
ULTIMATE GAZPACHO RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (91)Calories 362 per servingCategory Soup
- To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about 1/4 cup of the juicy tomato seeds and place them in your small bowl (we’ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.
- Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1″ chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1″ chunks and divide them between the blender and the serving bowl.
- To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.
- Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.
BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO - DELISH
From delish.com
5/5 (12)Total Time 25 minsOccupation Senior Food EditorCalories 395 per serving
- Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
- Cover and refrigerate until chilled. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan.
GAZPACHO - CULINARY HILL
From culinaryhill.com
Ratings 4Category Appetizer, SoupCuisine SpanishTotal Time 25 mins
- In a food processor fit with the steel blade, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped (do not pulse to mush).
- Combine all vegetables in a very large bowl (at least 4 quarts). Stir in tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and chill well. Garnish with basil before serving.
THE VERY BEST GAZPACHO RECIPE // VIDEO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
4.7/5 (15)Calories 61 per servingCategory Appetizer, Lunch, Soup
- In a large bowl, toss together the cucumber, bell pepper, tomato, onion, jalapeño, garlic and cilantro.
- Add the lime juice, zest, apple cider vinegar, Worcestershire sauce and tomato juice to the bowl. Stir to combine.
GAZPACHO : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine EuropeanCategory AppetizerServings 5Total Time 31 mins
THE BEST EASY GAZPACHO RECIPES, FROM TRADITIONAL TO NEW ...
From foodandwine.com
Estimated Reading Time 8 mins
GAZPACHO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Bread, olive oil, vinegar, …Alternative names Andalusian gazpacho, GaspachoRegion or state Andalusia, Alentejo, AlgarveServing temperature Cold
HOW TO MAKE GAZPACHO: TRADITIONAL GAZPACHO RECIPE - …
From masterclass.com
2.9/5 (31)Category EntreeCuisine SpanishTotal Time 13 mins
- 1. Combine tomatoes, cucumber, onion, garlic, bell pepper, bread, vinegar, olive oil, and salt in a blender or a food processor. Purée until the mixture is smooth or has the desired consistency, adding a tablespoon of cold water (as needed) if the mixture appears too thick. Taste, and adjust seasoning as necessary.
- 3. To finish, drizzle with olive oil (or add a few drops of aged balsamic vinegar, or hot sauce) and top with garnishes of your choice.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
AUTHENTIC SPANISH GAZPACHO RECIPE ... - SPAIN ON A FORK
From spainonafork.com
5/5 (3)Servings 4Cuisine SpanishCategory Soup
- Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
GAZPACHO SOUP RECIPE | VEGETARIAN RECIPES | SOUP RECIPES
From cookingnook.com
Cuisine MexicanTotal Time 1 hr 10 minsCategory SoupCalories 107 per serving
- In a large bowl combine the cucumber, pepper and tomatoes. Add the onion, garlic, tomato juice, olive oil, vinegar, salt and pepper and mix well. Add the chopped herb mixture and stir to combine.
GAZPACHO SOUP RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
Servings 4Total Time 50 minsCategory Vegetarian
A MOUTHWATERING HISTORY OF GAZPACHO - AMIGOFOODS
From blog.amigofoods.com
Estimated Reading Time 4 mins
GAZPACHO - FINE DINING LOVERS
From finedininglovers.com
1.7/5 (27)Total Time 30 minsServings 4
GAZPACHO | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
Servings 4Calories 84 per serving
THE BEST CHUNKY GAZPACHO SOUP RECIPE - DELISHABLY
From delishably.com
Author Margaret SchindelEstimated Reading Time 7 mins
GAZPACHO - PREVENTION
From prevention.com
Servings 1Total Time 15 minsEstimated Reading Time 50 secs
GAZPACHO | RICARDO
From ricardocuisine.com
4/5 (46)Total Time 20 minsCategory AppetizersCalories 84 per serving
GAZPACHO RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
From thomassixt.de
5/5 (100)Servings 4Cuisine Mediterranean RecipesTotal Time 50 mins
GAZPACHO IV RECIPE
From crecipe.com
ALL YOU NEED TO KNOW ABOUT GAZPACHO: THIS IS ITS STORY
From foodswinesfromspain.com
GAZPACHO NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
GAZPACHO RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
GAZPACHO · FOOD ORIGINS
From tenochtitlan.omeka.net
GREAT GAZPACHO - CANADIAN LIVING
From canadianliving.com
WORLD BEST EUROPEAN COOKING RECIPES : GAZPACHO III
From worldbesteuropeanrecipes.blogspot.com
GAZPACHO III - GAZPACHO RECIPES
From worldrecipes.org
GAZPACHO III RECIPE
From crecipe.com
LITURGICAL YEAR : RECIPES : GAZPACHO III | CATHOLIC CULTURE
From catholicculture.org
GAZPACHO III SO TASTY - HOMEMADERECIPESZERO.BLOGSPOT.COM
From homemaderecipeszero.blogspot.com
GAZPACHO
From lesliebeck.com
GAZPACHO III RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love