Summer Gazpacho Food

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.

SUMMER GAZPACHO

Steps:

• Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint
• Preheat oven to 350 degrees F.
• Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes.
• Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SPEEDY SUMMER GAZPACHO

Steps:

• Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
• Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

SUMMER GAZPACHO RECIPE

Steps:

• Reserve 1/2 cup each of the tomatoes, onion, cucumber and red pepper in separate small serving bowls. Cover and refrigerate until ready to use.
• Place tomato juice, dressing and bread in blender or food processor container. Add remaining 1-1/2 cups tomatoes and 1/2 cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover.
• Refrigerate at least 1 hour. Serve topped with reserved vegetables as desired.

SPICY HERBED SUMMER GAZPACHO

Steps:

• ONE DAY AHEAD:.
• Place olive oil in a 5-quart saucepan over medium heat.
• When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
• Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
• Season with salt and pepper to taste.
• Raise heat to high and bring mixture to boil.
• Immediately remove from heat and add tomatoes and cucumber.
• Stir to combine.
• Transfer soup to a covered container and refrigerate overnight to marry flavors.
• TO SERVE:.
• Transfer soup to individual bowls.
• Serve soup cold with sides of bread, cheese, croutons, or crackers.
• NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

SUMMER GAZPACHO

Steps:

• In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.

SUMMER GAZPACHO SOUP

Steps:

• .Put 1/2 of the tomatoes and a handful of the diced cucumber aside.
• Add all remaining ingredients into pot and puree with an immersion blender. (Or use a blender or processor to puree).
• Stir in reserved tomatoes and cucumbers and season to taste with salt and pepper.
• Refrigerate for at least 2 hour before serving.
• If desired, soup can be thinned with canned tomato juice.