SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
Time 15m
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
- To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
SEARED MAHI-MAHI WITH GREEN GAZPACHO SAUCE
Provided by Bon Appétit Test Kitchen
Categories Food Processor Fish Tomato Quick & Easy Low Cal High Fiber Dinner Summer Healthy Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
- Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.
- Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.
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.
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
GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE
My delicious and easy green gazpacho recipe is the perfect cold soup for summer.
Provided by Lauren Aloise
Categories Soup
Time 10m
Number Of Ingredients 13
Steps:
- Add the vegetables to your blender (except for the avocado and herbs)
- Add the tablespoon of lemon juice
- Pulse and then blend on high speed for a few minutes until completely pureed
- Add the avocado, herbs, salt, and sherry vinegar and blend
- While blending on low speed, slowly add the olive oil
- Add the spinach for a punch of green color (optional)
- Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
- Enjoy!
Nutrition Facts : Calories 332.17 kcal, Carbohydrate 13.49 g, Protein 3.14 g, Fat 31.2 g, SaturatedFat 4.34 g, Sodium 100.38 mg, Fiber 4.52 g, Sugar 7.24 g, ServingSize 1 serving
GREEN GAZPACHO (SPAIN)
This variation of traditional gazpacho is said to have origins in Andalucia, & the recipe itself was found on the internet & posted here for the Zaar World Tour 5.
Provided by Sydney Mike
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
- Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
- Serve in chilled bowls with a dollop of sour cream in the middle of each.
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.
GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
- Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
- With a slotted spoon, transfer the tomatoes to the ice bath.
- Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
- Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
- Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
- Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
- Add the vinegar and pulse until it is completely incorporated.
- Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
- Drizzle the oil into the blender with the motor running until completely incorporated.
- Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
- Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
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Servings 6Estimated Reading Time 2 minsCategory Side Dish, Soup
- Combine all ingredients in a high-speed blender and blend for approximately 1-2 minutes or until smooth.
- Season with salt to taste and garnish with cucumber slices, micro greens and a drizzle of olive oil if desired just before serving. This will last in the fridge covered for up to 3 days.
GREEN GAZPACHO WITH SHRIMP RECIPE - FOOD AND WINE
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5/5 Servings 4
- In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
- In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
- Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
- Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
GAZPACHO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Bread, olive oil, vinegar, …Alternative names Andalusian gazpacho, GaspachoRegion or state Andalusia, Alentejo, AlgarveServing temperature Cold
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SUMMER GREEN GAZPACHO - LEAN GREEN NUTRITION FIEND
From leangreennutritionfiend.com
Servings 6Estimated Reading Time 2 mins
- Once chilled, spoon the soup into serving bowls and drizzle with olive oil, greek yogurt, and top with basil leaves or slices of cucumber or jalapeños.
GREEN GAZPACHO - A COZY KITCHEN
From acozykitchen.com
5/5 (1)Total Time 25 minsEstimated Reading Time 4 mins
- To a large bowl, thoroughly whisk together the champagne vinegar, lime juice, creme fraiche and olive oil and salt. Add the cubed bread, Persian cucumbers, green bell pepper, tomatillos, scallions, garlic clove, Italian parsley and cilantro. Toss together until all of the ingredients are coated in the dressing. Cover with plastic wrap and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
- 2. Note: Depending on the size of your blender, you may need to do this in batches. Pour in 1 cup of water to the blender and then add all of the gazpacho ingredients. Blend on low for about a minute, tapping the ingredients down as needed. You want to make sure all of the ingredients are mostly blended. The soup may look broken but don’t worry, it’ll come together. Next, turn the machine to high and blend for 1 minute. Remove the lid, give it a taste and adjust the salt to your liking. Pulse once more. Transfer the soup to a serving bowl and mix in 1/4 to 1/2 cup of water. The consistency should resemble heavy cream. Divide the soup amongst bowls and top with a bit more of crème fraîche and if you’re feeling super fancy (I was), you can add little edible flower petals like chive flowers, radish flowers or arugula flowers.
GREEN GRAPE AND MARCONA ALMOND GAZPACHO - FOOD AND …
From foodandwine.com
4/5 (1)Total Time 30 minsServings 4
- In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.
- To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.
VEGAN GREEN GAZPACHO SOUP – VEGANGELA
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5/5 (1)Category SoupCuisine SpanishTotal Time 15 mins
- Cut a 2″ piece of cucumber and reserve for the garnish. Peel the rest and chop into large chunks; place in a blender or food processor. Chop the remaining vegetables into chunks and add to the blender along with remaining soup ingredients. Process the mixture until smooth. Pass soup through a sieve, pressing with the back of a spoon to release as much liquid as possible. Discard the solids. Refrigerate the soup for 2 or 3 hours to allow all the flavours to mingle.
- To prepare the garnish, finely chop the reserved cucumber piece and dice the tomatoes. Place each of the garnishes in its own bowl for guests to help themselves. To serve, pour the chilled soup into small cups and set on a tray filled with ice, with the garnish bowls on the side.
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5/5 (2)Total Time 20 minsCategory SoupCalories 328 per serving
- In a small mixing bowl, whisk together white wine vinegar, lime juice, lime zest, plain Greek yogurt, Kosher salt and olive oil. Set aside.
- In a large mixing bowl, toss combine diced bread, cucumber, bell pepper, tomatillos, scallions, jalapenos and garlic. Pour yogurt mixture over and stir to coat.
- Working in batches, transfer all items to food processor or heavy duty blender. Blend until smooth, repeat with remaining mix. Stir well to combine batches Refrigerate until ready to serve.
- Before serving, stir well and taste. Green Gazpacho may need additional salt to brighten flavor profile.
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5/5 (1)Total Time 30 minsCategory SaladsCalories 249 per serving
- Chop the first six ingredients, (you can hand chop, or chop them in the bowl of a food processor with the chopping blade.) Divide the vegetables in half.
- Puree the garlic, lemon juice, jalapeno, vinegar, olive oil, salt, and pepper together in a blender or food processor. Add a little tomato juice if there’s not enough liquid to process.
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- Put all the ingredients for the gazpacho, except the toppings, in a food processor or blender, or in a large bowl if using a stick blender.
- To make the gazpacho colder, leave in the fridge for an hour or more before serving or blend in some ice cubes (note that the latter will make the gazpacho thicker at first).
- Divide the gazpacho between 2 bowls and add the toppings before serving. Put a few ice cubes in each bowl if liked.
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- Dry the slice of bread under the broiler, turning it once, without browning it. Break it up into pieces.
- Blend the bell pepper to a paste in a food processor. Add the rest of the soup ingredients and blend to a light cream. Add a little cold water if necessary to thin the gazpacho—about 1/2 to 2/3 cup. Pour into a serving bowl and chill in the refrigerator, covered with plastic wrap, for at least an hour or up to a day.
- Check the seasoning, and serve the gazpacho in soup bowls, accompanied, if you like, by the garnishes. Pass them around, each on a separate little plate or in four piles in a large serving plate.
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From visitsouthernspain.com
4.5/5 (2)Total Time 20 minsCategory Soup RecipesCalories 60 per serving
- To make this easy cold cucumber soup wash the cucumbers and partially peel them, leave some green to give the gazpacho color. Chop them up and put them in a blender or food processor.
- Blend at full power for two to three minutes or until it reaches liquid texture. If you think it is too thick, then you can add 1 tablespoon of milk until it reaches the desired texture.
- Store it in the fridge to keep it cool. As an optional step serve it with chopped nuts and one slice of serrano ham on top.
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- Gazpacho. Soup is a popular dish in almost all food cultures. It’s the perfect way to use up a lot of delicious ingredients all at once. However, while many cultures like a warm bowl of soup to pick them up in the winter, the Spanish eat a cold soup called gazpacho.
- Tapas. Tapas is less a single dish and more a style of eating. The Spanish love to eat and would rather have lots of small dishes than one big one. This gives you the opportunity to sample plenty of different foods all in one sitting.
- Paella. Originating in Valencia, paella is one of the most quintessentially Spanish dishes. You can get it around the world but the stuff you find in Spain is the real deal.
- Calcots. Most cultures share vegetables but Spain has its unique variety that you may not have tried before. More specifically, the calcot is a kind of green onion that originates in the Spanish region of Catalan.
- Queso de Cabrales. When traveling Europe, you’ll be amazed at the variety of cheese. From the cheddar of southwestern England to the oozing Swiss cheese found in fondue, this delicious dairy product is absolutely everywhere.
- Tortilla Española. The Tortilla Española is among the most commonly eaten Spanish dishes. Also known as a Spanish omelet, this is a filling and delicious egg dish.
- Churros. Looking for a naughty but delicious treat? You can’t go wrong with churros. It’s simply fried dough sprinkled with sugar but the result is a sweet and satisfying snack.
- Patatas Bravas. Spain may take influence from Africa and the Middle East but Spanish food culture is still distinctly European. No food is more European than the humble potato.
- Jamón. If you’re an avid carnivore, then you’ll probably love jamón. This is ham that has been cured and dry-aged, giving it an incredible depth of flavor.
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