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
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.
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
HEALTHY GAZPACHO
Healthy vegetables are the basis of this cold, tasty soup. For a spicier version, use spicy V8 juice.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein.
More about "is gazpacho healthy food"
5 SURPRISING HEALTH BENEFITS OF GAZPACHO - SAVVY TOKYO
From savvytokyo.com
Estimated Reading Time 5 mins
- Gazpacho is like a facial in a bowl. One of the main gazpacho ingredients is red bell peppers. Red bell peppers contain beta-carotene which can protect the skin from sun damage.
- It’s hydration you can eat. If you have muscle cramps and swelling, headaches, or other aches and pains, it could very well be that you’re dehydrated from your body trying to stay cool in this temperature.
- It’ll keep your brain alert. Have you been feeling forgetful or spacey this summer and blamed it on the heat? It can be so hard to focus when you’re trying to get comfortable.
- It’ll help you lose the bloat and stay trim. Tomatoes, red bell peppers, cucumbers —they’re all packed with fiber and are high in water content, which means that gazpacho will help combat water retention and make you feel full even though it’s low in calories.
- It’ll strengthen your digestion and boost your immune system. Another key ingredient to gazpacho is lemon juice for that nice, refreshing zing. Lemons are perfect for regulating your digestive system as they stimulate your digestive acids.
HEALTHY GAZPACHO SOUP RECIPE — EAT THIS NOT THAT
From eatthis.com
Cuisine HealthyCategory LunchAuthor David Zinczenko And Matt GouldingCalories 120 per serving
10-MINUTE TOMATO GAZPACHO RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
WHAT IS GAZPACHO? - ALLRECIPES
From allrecipes.com
GAZPACHO - HEALTHY COLD SOUP! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
JOSé ANDRéS'S GAZPACHO - EATINGWELL
From eatingwell.com
HEALTHY GRILLING & SUMMER RECIPES - FOOD NETWORK
From foodnetwork.com
HEALTHY BEET GAZPACHO WITH PEPITAS (PUMPKIN SEEDS)
From atastefortravel.ca
10 MINUTE GAZPACHO - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
SUPER SIMPLE VEGAN GAZPACHO | OIL FREE - KEEPING THE PEAS
From keepingthepeas.com
IS GAZPACHO SOUP HEALTHY? [2023 ] | MEAL DELIVERY REVIEWS
From ageekoutside.com
HOW TO MAKE PERFECT GAZPACHO | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE THE BEST CUCUMBER GAZPACHO - CLEAN GREEN SIMPLE
From cleangreensimple.com
THE BEST HEALTHY GAZPACHO - WHOLE30, GF, VEGAN - NYSSA'S KITCHEN
From nyssaskitchen.com
THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM
From foodiecrush.com
HEALTHY GAZPACHO RECIPES - EATINGWELL
From eatingwell.com
GAZPACHO | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love