Marys Gazpacho Food

GAZPACHO

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.

BLOODY MARY GAZPACHO SHOOTERS

Steps:

• To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
• Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
• When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
• Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.

GAZPACHO

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.

GAZPACHO BLOODY MARYS

Steps:

• Working in batches, puree first 8 ingredients in blender until smooth. Transfer Bloody Mary mix to large pitcher; season with pepper. Chill until cold, at least 1 hour.
• For each drink, fill 8-ounce highball glass with ice cubes; pour 1/4 cup vodka over. Add Bloody Mary mix; garnish with cucumber spear.

CHILLED SPANISH GAZPACHO

Steps:

• Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh. Click the video on this page to watch how to do this. Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar. Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly - anything from 5-10 fl oz (150-275 ml) - then cover the bowl with foil and chill thoroughly. To make the garnish, simply combine all the ingredients together with a seasoning of salt and freshly milled black pepper, and hand them round at the table together with small croutons of bread fried till crisp in olive oil, well drained and cooled. Serve the soup with four ice cubes floating in it.

BLOODY MARIA GAZPACHO

Steps:

• In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
• In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
• Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.

BLOODY MARY GAZPACHO

Steps:

• Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding water. Chop garlic with the salt and mash with the back of your knife to turn it into a sort of paste. Place garlic paste in food processor with bread, sugar, celery salt and worcestershire sauce and half of tomatoes. Process until finely chopped, add remaining tomatoes and with motor running, 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. Once chilled, add horseradish and finely chopped vegetables. Season with salt and extra horseradish to taste before serving. Enjoy the taste of a bloody mary in soup form.

GAZPACHO ANDALUZ

Steps:

• In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.
• Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.
• Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.
• Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.

GRILLED GAZPACHO BLOODY MARY

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Toss tomatoes with 2 tablespoons olive oil and 1/2 teaspoon salt in a bowl. Place on 2 sheets of aluminum foil; tent the edges to contain the juices.
• Toss red bell pepper, onion, poblano pepper, and garlic with remaining 2 tablespoons olive oil and 1/2 teaspoon salt in the bowl.
• Place tented aluminum foil with tomatoes on the grill. Place red bell pepper mixture and lemon halves directly on the grill. Cover and cook, turning occasionally, until browned, 12 to 15 minutes.
• Wrap grilled red bell pepper and poblano pepper in aluminum foil. Allow peppers to steam as they cool, about 10 minutes. Remove and discard skins and seeds.
• Transfer peeled peppers to a blender. Add grilled tomatoes, with their juices, and 3/4 of the onion to the blender. Squeeze in juice from grilled lemon and garlic from the skins. Cover and blend until smooth. Stir in horseradish, seafood seasoning, celery salt, Worcestershire sauce, and hot sauce. Refrigerate until cooled, about 30 minutes.
• Fill 6 glasses with ice. Pour 1 fluid ounce vodka into each. Top with blended mixture. Garnish with remaining 1/4 onion.

GAZPACHO

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.