Tomato Gazpacho Recipe By Tasty Food

HEALTHY HOMEMADE GAZPACHO RECIPE BY TASTY

Steps:

• Combine all of the ingredients above in a blender and blend until smooth.
• Refrigerate to make the soup as chilly as you like
• Enjoy!

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.

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.

QUICK CLASSIC GAZPACHO

Steps:

• Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

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

FRESH TOMATO GAZPACHO

Steps:

• Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.
• Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

LYNN'S FAMOUS GAZPACHO

Steps:

• In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
• Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
• Cover and chill overnight or for at least three hours.
• To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

WATERMELON GAZPACHO RECIPE BY TASTY

Steps:

• Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
• While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
• Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
• Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
• Enjoy!