Quick And Easy Gazpacho Food
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
QUICK CLASSIC GAZPACHO
For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g
QUICK GAZPACHO
Packed with vitamin C, low fat and counts as two of your five a day - this should be on the menu every week!
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup, Starter, Supper
Time 10m
Number Of Ingredients 6
Steps:
- In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth. Season to taste, then serve with ice cubes.
Nutrition Facts : Calories 126 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 5.3 grams protein, Sodium 1.26 milligram of sodium
QUICK & EASY GAZPACHO
I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
WEIGHT WATCHERS QUICK & EASY CHUNKY GAZPACHO
Quick & Easy Gazpacho with just 1 Weight Watchers PointsPlus, 1 Freestyle SmartPoint!
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 15m
Number Of Ingredients 8
Steps:
- Put all the ingredients in a large bowl and stir to combine.
- Cover and refrigerate until chilled, about 4 hours.
- Taste and adjust seasonings, adding more salt, pepper and vinegar, as necessary, before serving
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 68 kcal, Carbohydrate 14 g, Protein 2 g, Fiber 3 g
QUICK AND EASY GAZPACHO
Gazpacho doesn't involve any cooking. How could it get any easier? Plus, it's both tasty and healthy.
Provided by Cluich
Categories Vegetable
Time 10m
Yield 3 quarts
Number Of Ingredients 11
Steps:
- Combine all ingredients. Chill before serving (overnight is best, so that all of the flavors combine well).
Nutrition Facts : Calories 180.9, Fat 1.2, SaturatedFat 0.3, Sodium 1368.8, Carbohydrate 42.7, Fiber 7.5, Sugar 28.1, Protein 7.7
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Put a strainer over a medium bowl. Open the cans of tomatoes and dump them into the strainer. To the strained juices add 2 cups of ice cubes. …
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- Put a strainer over a medium bowl. Open the cans of tomatoes and dump them into the strainer. To the strained juices add 2 cups of ice cubes. Set aside. Put the strained tomatoes into a separate large bowl.
- Chop the cucumber, bell pepper and red onion and add them to the diced tomatoes. Seed and mince the jalapeño. Mince the garlic clove. Add them both to the tomatoes along with the olive oil, cumin, Worcestershire, salt and black pepper. Juice the lime and add it as well.
- Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any unmelted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well. Ladle into bowls (avoiding transferring any unmelted iced cubes). Garnish with basil leaves.
QUICK AND EASY GAZPACHO - A PINCH OF SALT LAKE
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- In a large bowl add vegetable juice, diced onion, tomatoes, cucumber, celery, carrot, green pepper, garlic, and jalapeño. Stir to combine.
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EASY TOMATO GAZPACHO SOUP - FAMILY FOOD ON THE TABLE
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4.5/5 (102)Total Time 2 hrs 15 minsCategory SoupsCalories 134 per serving
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- Blend 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/4 of the bell pepper and 1/2 cup of the tomato juice in a blender until smooth.
- Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and hot sauce.
FAST AND FRESH GAZPACHO - JUST A TASTE
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From justataste.com
5/5 (5)Total Time 15 minsCategory SoupCalories 237 per serving
From justataste.com
5/5 (5)Total Time 15 minsCategory SoupCalories 237 per serving
- Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
- While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
- Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).
QUICK AND EASY GAZPACHO - JUST A TASTE
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5/5 (1)Total Time 20 minsCategory Main Course, Side Dish, SoupCalories 138 per serving
From justataste.com
5/5 (1)Total Time 20 minsCategory Main Course, Side Dish, SoupCalories 138 per serving
- Blend each ingredient individually in a food processor until puréed, transferring the puréed ingredients into a large bowl. (Be careful not to over-process the ingredients or the gazpacho will be too thin.)
- Add the tomato juice, garlic, vinegar, olive oil, salt and pepper to the bowl with the puréed veggies, stirring until well combined. Cover the gazpacho and refrigerate it until chilled.
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Reduce the speed to medium to medium-high. With the blender running, add the vinegar and then slowly and gradually stream in the olive oil until fully incorporated. Transfer …
From fivehearthome.com
5/5 (1)Total Time 8 hrs 15 minsCategory SoupCalories 146 per serving
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5/5 (1)Total Time 8 hrs 15 minsCategory SoupCalories 146 per serving
- Halve or quarter any large tomatoes. Place in a blender along with the peeled chopped cucumber and clove of garlic. Sprinkle with salt and gently toss the veggies to coat. If you have time, allow to sit for 30 minutes to an hour.
- Blend at high speed until extremely smooth (at least two minutes), stopping to scrape down the sides of the pitcher as necessary.
- Reduce the speed to medium to medium-high. With the blender running, add the vinegar and then slowly and gradually stream in the olive oil until fully incorporated.
- Transfer the soup to a covered container and refrigerate for at least 8 hours or overnight. Serve, chilled, with a drizzle of olive oil.
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5/5 (3)Calories 118 per servingCategory Appetizer, Main
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- If you have a high-speed blender, then you can make this 'instant' gazpacho in just minutes- no need to peel the tomatoes or cucumber!For this version, simply roughly chop all of the vegetables, add all of the ingredients into your blender, and blend it to the required consistency; chunky, slightly chunky, or smooth.For a nice variation, blend half of the ingredients until super smooth, and then add the remaining ingredients and pulse/blend until you reach your desired consistency.
- Prepare the vegetables: Finely dice all the vegetables, making sure to remove the cucumber peel if you want smoother results.
- Taste the gazpacho and adjust the seasonings if necessary.No matter which method you used, it's time to chill the gazpacho soup. That's KEY to the best flavor, as the flavors will meld and marinate. This is particularly important with the raw flavors of onion and garlic.I suggest making this gazpacho at least 3-4 hours in advance and chilling until you're ready to serve.The olive oil can solidify slightly when chilled. For that reason, you may need to remove it from the refrigerator a little while before serving.
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5/5 (2)Total Time 10 minsCategory Soup
From greenevi.com
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- Chop half of a tomato into small cubes, and set aside. Cut rest of the tomatoes, cucumber, bell pepper, green onions and jalapeño into larger pieces.
- Place vegetables with herbs, garlic, tomato juice and about a cup of water/broth to a food processor, and blend until completely smooth. Add more water/broth until you reach desired consistency, and season with salt and pepper.
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From tastyeverafter.com
Ratings 1Category Appetizer/EntreeCuisine SpanishTotal Time 2 hrs 20 mins
From tastyeverafter.com
Ratings 1Category Appetizer/EntreeCuisine SpanishTotal Time 2 hrs 20 mins
- Place the bread cubes in a large bowl and cover with water. Let soak for at least 15 minutes, then squeeze out all the water from the bread. Discard the water and place the soaked bread back into the large bowl or in a stand up blender.
- Add the tomatoes, cucumber, garlic, and sherry vinegar to the bread. Using an immersion handheld blender or a stand up blender, process the ingredients until smooth. Slowly pour in the olive oil, while the blender is still on, until mixture is completely smooth and creamy. Add salt and pepper to taste.
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- Peel the tomatoes and coarsely chop them. Remove the seeds from the cucumber and coarsely chop it. Remove the seeds from the peppers and coarsely chop them. Chop the onion and garlic.
- In batches add the chopped vegetables into a food processor. Pulse until you have the consistency that you like. Continue this process until the vegetables are all processed.
- To the vegetables add the red wine vinegar, Worcestershire sauce, lime juice, sugar, salt and celery salt.
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Gazpacho is one of our favorite go-to dinners for hot summer nights because it’s cool, it’s easy, and it’s sooo good. Add a salad — or maybe grilled cheese for the kids — and you have a satisfying, lighter dinner with very little work. Plus, gazpacho is the the perfect make-ahead dinner, since the longer the soup chills, the better the flavors blend together.
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From bestcookingguide.com
QUICK & EASY GAZPACHO
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From crecipe.com
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