Summertime Gazpacho Food
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SUMMERTIME GAZPACHO
Make and share this Summertime Gazpacho recipe from Food.com.
Provided by mightymax84041
Categories Gumbo
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Roast the tomatoes on a rimmed baking sheet at 400ºF until they start to brown, about 20-30 minutes. Let them cool.
- In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, garlic, salt and pepper. Stir to combine. Let the mixture rest at room temperature for about 15 minutes.
- Using a food processor or blender, process the tomato mixture until lit is chunky smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour.
- Serve the gazpacho garnished with the small mozzarella balls and grilled slices of crusty whole-grain bread.
Nutrition Facts : Calories 228, Fat 15.8, SaturatedFat 5, Cholesterol 22.4, Sodium 337.2, Carbohydrate 14.2, Fiber 2.9, Sugar 8.8, Protein 8.6
SUMMER GAZPACHO SOUP
This originally came from a "cooking Enthusiast" catalog and is great to make in the summer when there is an abundance of fresh tomatoes, cucumbers, and herbs.Add a little hot sauce if you like a spicier version. Serve with a crusty garlic bread for an easy light lunch or dinner
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 143.7, Fat 7.5, SaturatedFat 1.1, Sodium 19.6, Carbohydrate 18.4, Fiber 4.9, Sugar 10.8, Protein 3.7
SPEEDY SUMMER GAZPACHO
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Provided by Dr. Rupy Aujla
Categories HarperCollins Soup/Stew Summer Tomato Cucumber Bell Pepper Healthy Quick and Healthy Quick & Easy Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 10
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.
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SUMMERTIME GAZPACHO RECIPE - LUDO LEFEBVRE - FOOD
From foodandwine.com
5/5 (1)Author Ludo Lefebvre
- Take stems off each tomato. With a knife draw a cross on the bottom of each tomato. Boil a big saucepan of water. Blanch the tomatoes for 30 seconds to a minute and cool them in a large bowl of ice water. Peel the tomatoes.
- Peel the cucumber, extract the seeds with a spoon. For the pepper, also extract the seeds. Peel the garlic cloves, cut in halves and with the tip of your knife remove the green gem. Peel the onion. Dice all these ingredients and blend together with the olive oil and the vinegar. Add the strawberries. Salt and pepper to your taste.
- In a very cold salad bowl whisk the cream by hand until it comes to a soft whipped cream texture.
- Serve the gazpacho in individual bowls and add a generous tablespoon of cream. Add a small pinch of Espelette pepper on the cream.
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