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
THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
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.
GUTSY RED PEPPER GAZPACHO
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 13
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
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
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
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
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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- In a large food processor combine chopped peppers, tomatoes, cucumber, green onions, the 1/4 cup basil, the 1/4 cup parsley, and the garlic. Cover and pulse with several on/off turns until chopped. With processor running, add oil and lemon juice through feed tube. Transfer tomato mixture to a large bowl. Stir in the water, salt, and black pepper. Cover and chill for at least 1 hour before serving. Garnish with additional fresh basil and/or parsley.
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