GAZPACHO SANS BREAD
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor is the same - ripe tomato blended with vinegar, onion, garlic, and olive oil. Keep it in a pitcher in the refrigerator and enjoy a few days of soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
- Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
- Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 7 grams
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
GAZPACHO WITHOUT THE TOMATOES
Provided by Food Network
Categories appetizer
Time 20m
Yield about 4 servings
Number Of Ingredients 12
Steps:
- Soak the slices of bread in cold water. When tender, squeeze the bread to express the water. In a food processor puree until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper. Chill, covered, until serving time; garnish with cucumber, chives and bell pepper.
SALMOREJO (WITHOUT BREAD)
Salmorejo is a cold soup with a tomato base- much like the ever popular gazpacho. What makes salmorejo different than gazpacho (Spain's other cold soup) is the addition of quite a bit of stale bread, hard-boiled egg, and diced serrano ham served on top. NOTE: In this recipe, I've substituted almond flour for the bread and used bacon (nitrate-, dextrose-, and sugar-free).
Provided by Ruby15
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.
- Prep: Wash and core tomatoes. Chop for easy blending.
- Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 - 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.
- In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.
- Return to blender. Add ¼ cup of olive oil, and purée until smooth.
- Chill for 2 - 3 hours.
- Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).
Nutrition Facts : Calories 232, Fat 20.6, SaturatedFat 4.1, Cholesterol 98.7, Sodium 1056.7, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 7.3
DECEPTIVELY SIMPLE GAZPACHO
A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've *never* had any leftovers regardless of how many batches I make.
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
- Add the vegetables, then the seasonings.
- I start w/ a little add more after I've mixed it all up.
- Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
- Taste and then add more salt, pepper, oil or basil to your preference.
- I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.
Nutrition Facts : Calories 76.7, Fat 0.6, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 18, Fiber 3.6, Sugar 9.3, Protein 3.1
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- 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.
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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.
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- Peel cucumber and remove the seeds. Remove stem and seeds from bell pepper. Dice cucumber, bell pepper, tomato, and shallot. Peel and crush garlic. Thinly slice basil.
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