Gazpacho Soup From The Kitchen Of Bad Dad Food

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

GAZPACHO SOUP RECIPE

Steps:

• Process all the ingredients except for the tomato juice in a food processor. Don't over process the ingredients.
• Then combine that with the tomato juice in a large bowl, cover with plastic wrap and chill for at least 2 hours.
• If you don't have a food processor you can try processing the ingredients in a blender with a little tomato juice. You may have to prepare it in batches.
• I like to serve this with a fresh baguette that I also purchase at our Farmer's Market.

GAZPACHO

Steps:

• In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
• Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.

GAZPACHO

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.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

GAZPACHO

Steps:

• For the soup:
• Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
• Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
• Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
• Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
• How refreshing!

GAZPACHO SOUP (FROM THE KITCHEN OF "BAD DAD")

Steps:

• Combine all ingredients in a large bowl. For best results, chill over night. Makes about 10 cups. "Bad Dad's" Note: Time-saving tip is to chop ingredients using a Sonoma Williams or other hand food chopper that does little squares. Also good served over chilled shrimp. Makes a 'cool' summer for my 'cool' family and friends!

LUCKY'S GAZPACHO

Steps:

• Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.

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.

THE BEST COLD GAZPACHO SOUP

Steps:

• Mark an "X" in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
• Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices. Toss the seeds out.
• Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir.
• Add garlic and 1 cup of mixture to a blender and blend it up!
• Transfer back to the bowl with the raw chunky ingredients and stir.
• Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
• Add salt to taste and garnish with basil. Happy Eating! Beckie

GAZPACHO

Steps:

• In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.

GAZPACHO RECIPE

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.