GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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
An easy Gazpacho recipe
Provided by David Kamen
Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
HOMEMADE V-8 GAZPACHO
Make and share this Homemade V-8 Gazpacho recipe from Food.com.
Provided by Happy Harry 2
Categories Clear Soup
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Stir all ingredients together. Chill.
- Ladle into bowls & pass the toppings!
- Here are some different ones to choose from:
- Sliced black olives.
- shredded sharp cheddar cheese.
- chopped green onions.
- avocado slices.
- croutons.
- sweet corn kernels.
- toasted pumpkin seeds.
GAZPACHO
Steps:
- In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.This is a to-die-for summer dinner.
V-8 GAZPACHO
Make and share this V-8 Gazpacho recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour V-8 into large bowl.
- Add all remaining ingredients and mix well.
- Cover and chill for 2 hours.
GAZPACHO
Steps:
- Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl. Peel jcama and cut enough into 1/4-inch dice to measure 1 cup. Cut bell pepper and celery into 1/4-inch dice and add with diced jcama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.
- In a blender purée half of soup until smooth and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour, and up to 2 days. Season soup and serve garnished with chives.
LUCKY'S GAZPACHO
A friend gave me her recipe and I reduced it to feed 4 instead of an army and tweaked it to our tastes. This is a wonderful cold soup bursting with garden freshness in every bite. Adjust the ingredients to suit your tastes or to use the bounty in your garden. And it doesn't heat up the kitchen on those hot summer days! Garnish with fresh parsley, chives, dollops of sour cream, and toast. Chill at least 1 hour; it is better the next day.
Provided by Lucky Noodles
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h30m
Yield 4
Number Of Ingredients 15
Steps:
- Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.1 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 810.2 mg, Sugar 7.3 g
HOMEMADE GAZPACHO
Provided by Albert Bevia @ Spain on a Fork
Time 3h15m
Number Of Ingredients 15
Steps:
- Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread
- Roughly chop 3 ripe tomatoes, 1 red bell pepper, 1 green bell pepper, 1/2 of a small cucumber, 1 small onion and 1 clove of garlic
- Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and green bell peppers and half of the onion for later use)
- Next add 1/2 teaspoon of Sherry vinegar, 2 tablespoons of extra virgin Spanish olive oil, 1/2 cup of cold water, 1 teaspoon of dried cumin and 1 teaspoon of dried oregano
- Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper
- Using a hand-held mixer (you can use a blender as well) puree everything for about 3 minutes until you get a smooth puree, then transfer to a pitcher, cover and add to the fridge for at least 3 hours to let all the flavors develop
- Finely dice the reserved vegetables and add to the fridge
- Once the gazpacho has cooled in the fridge, transfer into some serving bowls, drizzle each bowl with a kiss of extra virgin Spanish olive oil, top it off with some of the reserved diced vegetables and some croutons
- Enjoy!
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Cuisine AmericanCategory Breakfast, Smoothie, DrinkServings 4-5Total Time 10 mins
- Peel the veggies such as carrots, cucumber (if you prefer). Slice all large veggies to pieces that can fit your juicer.
- Add to juicer and juice all veggies and apple. I have also strained the juice through fine mesh to reduce foam/fiber (for better presentation). You can keep it in for more healthy grams of fiber per serving. Add salt. Taste and adjust lime juice and salt.
- Pour in glasses, add some ice and serve. Or refrigerate juice for 10-15 minutes before serving. Enjoy!
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- Add the olive oil, lemon juice, red wine vinegar, garlic, paprika, cumin, kosher salt, black pepper and cayenne. Process until combined.
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- In a large bowl combine the cucumber, pepper and tomatoes. Add the onion, garlic, tomato juice, olive oil, vinegar, salt and pepper and mix well. Add the chopped herb mixture and stir to combine.
GAZPACHO - LINDYSEZ | RECIPES
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5/5 (1)Total Time 1 hr 15 minsCategory Lunch, Soups, Stews & ChiliCalories 47 per serving
- Step 1Place the tomato, cucumber, onion, red bell pepper, Serrano pepper, and garlic along with a good pinch of salt, into the work bowl of a food processor, process, using on/off pulses until the contents are liquidy but not liquified...you still want some texture.
- Add the can of tomato juice along with the lime and lemon juices with a few dashes of Tabasco; pulse once or twice until mixed in, taste, and add salt as needed.
- Pour into a covered container and allow to sit in the refrigerator for a few hours at least to allow the flavors to develop.
GAZPACHO RECIPE - REAL SIMPLE
From realsimple.com
3/5 (61)Total Time 2 hrs 30 minsServings 6Calories 289 per serving
- Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
- Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.
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