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.
GREEK GAZPACHO
Provided by Ina Garten
Categories appetizer
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
- Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.
GREEN GAZPACHO
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
- Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
- Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
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
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
GREG'S GREAT GAZPACHO
Make and share this Greg's Great Gazpacho recipe from Food.com.
Provided by Gregory Hehn
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- I use my food processor for this summer hit, but you can use a blender if you add Bloody Mary Mix when chopping Tomatoes, Cucumbers and Onion.
- First, finely chop Tomatoes, Cucumbers, and Onion and put in large bowl.
- Add the Liquids, Vinegar, Oil and Bloody Mary Mix and then add the dry ingredients and mix and cool in refrigerator.
- If serving for party.
- add the garnish and serve in clear glass bowls, may floating on ice.
- Enjoy!
GREAT GAZPACHO
Provided by Richard Snyder
Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
GREAT GAZPACHO
Gazpacho is great for a hot summers day. This recipe is fairly easy to interchange. V-8 juice or spicy V-8 can be used instead of the tomato juice. Coriander instead of the parsley is one of my favourite variations. And, of course, more Tabasco can be added for that spicy kick.
Provided by Sarah
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth.
- Stir in lemon juice, parsley, tomato juice and tabasco sauce.
- Chill for 30 minutes, or more, and serve.
Nutrition Facts : Calories 108.7, Fat 3.9, SaturatedFat 0.6, Sodium 339.6, Carbohydrate 18.6, Fiber 3.6, Sugar 11.2, Protein 3.4
GAZPACHO
Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium
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