Salsa Gazpacho Food

BEST GAZPACHO

Best Gazpacho image

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

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

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 SALSA

Gazpacho Salsa image

Provided by Food Network

Yield about 3 cups

Number Of Ingredients 6

Ingredients

1 each small green and yellow bell pepper, finely diced
2 kirby cucumbers, finely diced
2 vine-ripened tomatoes, seeded and finely diced
2 scallions, finely sliced
Olive oil and red wine vinegar to taste
Salt and freshly ground black pepper

Steps:

In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste.

GAZPACHO SALSA

Gazpacho Salsa image

Love roasted red peppers and salsa so this will be a big hit. Canned whole tomatoes can be substituted if fresh ripe tomatoes aren't available. Also white wine or red wine vinegar can be substituted for the sherry vinegar. Found on MyRecipes.com and originated from Cottage Livings magazine.

Provided by lauralie41

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cucumber, peeled, seeded, and chopped
1 large tomatoes, ripe chopped
1/2 cup roasted red pepper, jarred chopped
1 celery rib, chopped
1 garlic clove, minced
1 tablespoon extra virgin olive oil
1/2 tablespoon sherry wine vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a medium bowl combine all the ingredients.
Cover mixture and refrigerate until chilled.

Nutrition Facts : Calories 55.5, Fat 3.6, SaturatedFat 0.5, Sodium 396.9, Carbohydrate 5.9, Fiber 1.3, Sugar 2.7, Protein 1.2

SALSA GAZPACHO

Salsa Gazpacho image

This is a variation on My Salsa, which my 9 year old nephew created after seeing gazpacho being made on one of the cooking shows on television. He wanted to make salsa, but he also wanted it to be more of a vegetable dish than a snack, so we played around with the recipe and came up with this. He presented it at dinner in a giant-sized margarita glass, and served individual servings in normal sized margarita glasses, garnished with a lime wedge and a green onion brush in each glass.

Provided by kamekazicowgirl

Categories Vegetable

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 (28 ounce) can diced tomatoes
1/2 cup sweet yellow onion, diced
2 green onions, whites and tops
1 jalapeno pepper
1 medium cucumber
2 celery ribs
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons lime juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon sugar
1 tablespoon garlic, minced
2 tablespoons fresh cilantro leaves, roughly chopped
1 quart vegetable juice cocktail, hot and spicy

Steps:

Open the tomatoes and set aside.
Peel the onion and cut into chunks. Split and seed the jalapeno pepper and cut into small pieces. Peel, seed, and chop the cucumber and cut the celery into chunks. Put the vegetables, the chili powder, cumin, salt, black pepper, celery seed, sugar, garlic, green onions and cilantro into the bowl of the food processor. Pulse about 10 - 20 times or until the onion, pepper, garlic, and cilantro are finely chopped.
Move the vegetable mixture to a large bowl.
Add the tomato, V-8 juice, and the lime juice.
Cover and chill in the refrigerator for several hours.

Nutrition Facts : Calories 58.3, Fat 0.5, SaturatedFat 0.1, Sodium 614.6, Carbohydrate 13.5, Fiber 2.8, Sugar 8.2, Protein 2.3

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Salsa Gazpacho Food

BEST GAZPACHO

GAZPACHO SALSA

GAZPACHO SALSA

Love roasted red peppers and salsa so this will be a big hit. Canned whole tomatoes can be substituted if fresh ripe tomatoes aren't available. Also white wine or red wine vinegar can be substituted for the sherry vinegar. Found on MyRecipes.com and originated from Cottage Livings magazine.

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