Pioneer Woman Gazpacho Food

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.

GAZPACHO PASTA

Steps:

• For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
• For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
• For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.

HONEYDEW MELON GAZPACHO

Steps:

• Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
• Transfer to a bowl, cover and refrigerate for at least 1 hour.
• To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

FRIDGE GAZPACHO

Steps:

• Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve.
• Brush a griddle pan with olive oil and grill the bread until toasted.
• Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side.

GAZPACHO

Steps:

• Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.
• Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.
• Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.
• Grill or saute the shrimp until opaque. Set aside.
• Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.

CHEF JOHN'S GAZPACHO

Steps:

• Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
• Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
• Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
• Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.