Tomato Gazpacho Recipe 465 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.

GAZPACHO RECIPE

Steps:

• Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
• Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
• In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
• Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
• Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
• When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

GAZPACHO

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

SMOKED TOMATO GAZPACHO

Steps:

• Mix all ingredients together and chill. Prepare at least two hours prior to serving.
• Using a knife, remove stem from red tomatoes and mark an X on the other end of tomato. Place in boiling water for 30 seconds and remove. Immediately place in ice water. Drain and peel skin off. Cut tomato in half crosswise and squeeze out all seeds and pulp. Line the bottom of an aluminum pan with dry wood chips. Place tomatoes on a glazing rack and insert on pan. Cover with aluminum foil and place over high heat on stove top. Allow tomatoes to heavy smoke 3 to 4 minutes. Remove rack and allow tomatoes to cool. Chop tomatoes and add to soup.

CHERRY TOMATO AND CHILE GAZPACHO

Steps:

• For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
• For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
• Drain on paper towels and sprinkle with the Parmesan.
• To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

TOMATO GAZPACHO

Steps:

• Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
• Garnish: Olive oil

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

TOMATO AND TOMATILLO GAZPACHO

Steps:

• Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
• Force through a medium-mesh sieve into a bowl, discarding solids.
• Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

TOMATILLO GAZPACHO

Steps:

• Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.
• Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Steps:

• In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
• In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
• Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

GAZPACHO

Steps:

• Plunge tomatoes into boiling water for 30 seconds to loosen the skins. Remove and immerse in cold water. Remove the loosened skins. Coarsely chop the tomatoes. (You should have 1 1/2 cups of tomato).
• In a mixing bowl combine chopped tomatoes, cucumber, green pepper, onion, olives, and garlic. Stir in cold water, vinegar, oil, sugar, salt, cumin, and pepper. Cover and chill thoroughly. Garnish each serving with croutons or grated egg.

GAZPACHO

Steps:

• Wash and coarsely chop the tomatoes, saving the juice.
• Core, seed and coarsely chop the peppers.
• Peel, seed and coarsely chop the cucumbers.
• Dice the celery.
• Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
• Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
• Stir in cayenne and dill and salt and pepper to taste.
• Cover and chill for at least 4 hours.