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.
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
CLASSIC ANDALUSIAN GAZPACHO
Steps:
- Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
- Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar 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!
Nutrition Facts : Calories 282 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 426 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 8 grams, Sugar 16 grams
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
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
GAZPACHO SALAD WITH CROUTONS
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
- Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
- Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.
AVOCADO GAZPACHO WITH SPICED CROUTONS
Provided by Food Network
Time 47m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make spiced croutons up to 2 days ahead. Store in an airtight container.
- In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
- To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
- Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.
ICED GAZPACHO WITH HOMEMADE GARLIC CROUTONS
Make and share this Iced Gazpacho With Homemade Garlic Croutons recipe from Food.com.
Provided by Midwest Maven
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the bell peppers, cucumber, tomatoes, olive oil and vinegar in a food processor, and process until smooth.
- Season with salt and pepper to taste, transfer to a bowl, cover and chill for at least 4 hours.
- Meanwhile, for the garlic croutons, heat the oil in a skillet over med/high heat.
- Add the garlic and fry for 2 minutes, stirring to flavor the oil.(can use more garlic if you like).
- Discard the garlic, add the bread cubes, and fry until golden on all sides.
- Drain well on paper towels, sprinkle with the sea salt and store in an airtight container if not using immediately.
- To serve, place ice cubes in soup bowls, ladle the soup on top and then top with your garnishes and croutons, or let your guests add their own.
Nutrition Facts : Calories 261.1, Fat 21.1, SaturatedFat 3, Sodium 73.3, Carbohydrate 16.8, Fiber 3.1, Sugar 6.9, Protein 3
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.
QUICK & EASY GAZPACHO
I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GAZPACHO WITH CROUTONS AND SAUSAGE
Categories Soup/Stew Tomato Sausage Bell Pepper Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl. Finely chop tomatoes, bell pepper and cucumber and add to bowl. Add 2 cups cold water, vinegar and 2 tablespoons oil. Stir in chopped cilantro. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add bread; sauté until golden, about 12 minutes. Season croutons with salt. Cool. Serve soup with croutons and sausage.
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- 1. In a large blender, working in batches if necessary, puree the tomatoes and their juices, vinegar and olive oil. Add in the onion, coarsely chopped bell pepper and coarsely chopped cucumber.
- 2. Add the thyme, oregano, a dash of Tabasco, and salt and black pepper to taste and puree until smooth. Taste and adjust the seasonings, if necessary. It should be tangy. If needed, add more vinegar or olive oil. Refrigerate the mixture until fully chilled.
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- Cut, core, and chop the vegetables. Place them in a large blender and blend until smooth. Season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled all the way through.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Stir in the cubed bread and sauté, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
- When ready to serve, divide soup among bowls. Top with homemade croutons, fresh parsley, and freshly ground pepper.
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