Gazpacho With Roasted Peppers Food

GAZPACHO

Gazpacho image

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

Ingredients

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

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

QUICK CLASSIC GAZPACHO

Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

GAZPACHO SERVED IN BELL PEPPERS

Gazpacho served in Bell Peppers image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 2h35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound tomatoes
2 scallions
1 red bell pepper, seeds removed
1 celery stalk
1 to 2 garlic cloves, minced
2/3 cup lightly packed cilantro, stems discarded before measuring
1 to 2 jalapeno chiles, seeds removed
1/2 cucumber, skinned, seeds removed
2 tablespoons olive oil
1 1/2 tablespoons balsamic or red wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned tomato juice
4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out

Steps:

Core tomatoes, then cut a small "X" at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.
Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.
Serve in hollowed out bell peppers.

GUTSY RED PEPPER GAZPACHO

Gutsy Red Pepper Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 red bell peppers, seeded and coarsely chopped
2 teaspoons sugar
1 jalapeno pepper, seeded and chopped
2 slices white bread, crust removed and chopped
2 cloves garlic, crushed
1 cup tomato sauce
1 (28-ounce) can stewed diced tomatoes
1/2 cup water
2 tablespoons sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
1/2 red onion, finely chopped
Blue corn tortilla chips

Steps:

Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

ROASTED TOMATO AND RED PEPPER GAZPACHO

Roasted Tomato and Red Pepper Gazpacho image

Categories Soup/Stew Onion Pepper Tomato Appetizer Roast Cucumber Summer Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil

Steps:

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

ROASTED YELLOW PEPPER GAZPACHO

Roasted Yellow Pepper Gazpacho image

From mild to fiery, peppers add something special to any dish. This refreshing summer soup made with sweet peppers, is totally delicious and is served cold!!

Provided by Chef mariajane

Categories Peppers

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow peppers
2 tomatoes
1/2 English cucumber, peeled and seeded
1 garlic clove
2 tablespoons red wine, vinegr
1 teaspoon fresh parsley, chopped
1 teaspoon louisiana hot sauce
1 cup chicken broth, 3% less sodium
4 teaspoons flame roasted red pepper tapenade

Steps:

Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool, remove skins and seeds.
Finely chop half the peppers and half the cucumber; set aside. Place the remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley hot sauce and broth; purée until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.
Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.

Nutrition Facts : Calories 84, Fat 0.9, SaturatedFat 0.2, Sodium 230, Carbohydrate 16.2, Fiber 2.6, Sugar 2.5, Protein 3.9

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