GAZPACHO RECIPE
Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.
Provided by Suzy Karadsheh
Categories Appetizer Lunch Soup
Time 10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 75.2 kcal, Sugar 4.6 g, Sodium 89.6 mg, Fat 0.9 g, SaturatedFat 0.2 g, TransFat 0.1 g, Carbohydrate 14.8 g, Fiber 2.3 g, Protein 2.9 g, ServingSize 1 serving
FRESH TOMATO GAZPACHO
Categories Soup/Stew Tomato No-Cook Cucumber Bell Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
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.
GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
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.
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
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
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.
GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
- Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
- With a slotted spoon, transfer the tomatoes to the ice bath.
- Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
- Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
- Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
- Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
- Add the vinegar and pulse until it is completely incorporated.
- Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
- Drizzle the oil into the blender with the motor running until completely incorporated.
- Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
- Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
SMOOTH TOMATO GAZPACHO
A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Puree tomatoes, cucumber, onion, garlic, almonds, water, vinegar, oil, and 2 1/4 teaspoons salt in a blender until smooth; season with pepper. Refrigerate for at least 45 minutes. Drizzle with oil, and season with salt and pepper just before serving.
HEIRLOOM TOMATO GAZPACHO
Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
TOMATO-MELON GAZPACHO
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 18 grams
TOMATO GAZPACHO RECIPE BY TASTY
Here's what you need: medium vine-ripened tomatoes, stale breads, medium english cucumber, red bell pepper, red onion, fresh basil, garlic, lemon, water, red wine vinegar, salt, pepper, extra virgin olive oil, crouton
Provided by Crystal Hatch
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the tomatoes: bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl and set nearby. Carefully place the tomatoes in the boiling water. Boil for 30 seconds, or until the skin begins to split. Carefully transfer the tomatoes with a slotted spoon to the ice bath. Once cool enough to handle, gently peel the skins off and discard. Chop the tomatoes, discarding the seeds.
- Add the soaked bread, tomatoes, cucumber, bell pepper, red onion, basil, garlic, lemon juice, water, red wine 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, adding more water as needed to reach your desired consistency..
- Transfer the soup to a large bowl and refrigerate at least 30 minutes, or overnight, to allow the flavors to deepen.
- Serve the soup chilled with a drizzle of extra-virgin olive oil, and garnish with croutons and fresh basil.
- Enjoy!
Nutrition Facts : Calories 228 calories, Carbohydrate 31 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 8 grams
SMOKY TOMATO GAZPACHO
Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve
Provided by Liberty Mendez
Categories Lunch, Starter
Time 15m
Number Of Ingredients 10
Steps:
- Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
- Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
- Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Nutrition Facts : Calories 104 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHERRY TOMATO GAZPACHO
A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before.
Provided by Lorraine of AZ
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the cucumber by peeling and dicing.
- Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
- Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
- Garnish bowls of gazpacho with chopped dill and walnuts.
Nutrition Facts : Calories 216.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 15.9, Sodium 61, Carbohydrate 10.7, Fiber 1.1, Sugar 8.1, Protein 5.2
QUICK CLASSIC GAZPACHO
For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
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.)
Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g
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- Meanwhile, make an "X" with a paring knife on the bottom of each tomato. Drop the tomatoes in the boiling water for 15 seconds, remove, and transfer to an ice bath until cool enough to handle, about 1 minute. Remove and pat dry. Peel and halve the tomatoes. Seed the tomatoes, putting the seeds and pulp in 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. Chop the tomato flesh.
- Combine the tomatoes and juice in a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, salt, cumin, 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 at least 2 hours or up to overnight. Serve with thinly sliced basil.
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