AUTHENTIC GAZPACHO RECIPE
The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.
Provided by Lauren Aloise
Categories Tapa
Time 15m
Number Of Ingredients 9
Steps:
- Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving
YELLOW TOMATO GAZPACHO
Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.
Provided by Samantha Ferraro
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
- After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
- In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
- For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
- Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.
Nutrition Facts : Calories 316 kcal, Carbohydrate 39 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 311 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
GRILLED YELLOW GAZPACHO
Provided by Trisha Yearwood
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
- Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.
YELLOW GAZPACHO ASPIC
The 1946 edition of "The Joy of Cooking" included 69 recipes for gelatin molds. The chilled soup's ingredients are molded into an updated aspic that's cool and crunchy. Use an electric juicer here.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.
- Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.
- Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.
- Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.
- Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.
- When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.
- Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.
"CUISINART" YELLOW TOMATO GAZPACHO
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a blender, or a food processor fitted with a metal blade, combine the yellow peppers and cucumbers, puree. Transfer to a large bowl. Add the onion and garlic to the blender or food processor and again puree. Combine with the yellow pepper mixture. Finally, place the yellow tomatoes in the blender or processor and puree to desired consistency; some like the puree smooth, while others prefer it chunky. Mix the tomatoes in with the other vegetables. Stir in the vinegar, the oil and the ice cubes if using. Season to taste with salt and pepper. Cover and chill.
YELLOW GAZPACHO
Categories Soup/Stew Blender Tomato Vegetable Cocktail Party Picnic Vegetarian Backyard BBQ Summer Vegan Party Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
- Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.
YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO
Steps:
- Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
- Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
- Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
ROASTED YELLOW PEPPER GAZPACHO
From mild to fiery, peppers add something special to any dish. This refreshing summer soup made with sweet peppers, is totally delicious and is served cold!!
Provided by Chef mariajane
Categories Peppers
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool, remove skins and seeds.
- Finely chop half the peppers and half the cucumber; set aside. Place the remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley hot sauce and broth; purée until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled.
- Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.
Nutrition Facts : Calories 84, Fat 0.9, SaturatedFat 0.2, Sodium 230, Carbohydrate 16.2, Fiber 2.6, Sugar 2.5, Protein 3.9
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- Reserve 1/2 cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
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- Using a blender, puree 1 pound chopped yellow tomatoes (about 2 1/2 cups), 1 cup chopped seedless yellow watermelon, 1 chopped yellow bell pepper, 1 chopped kirby cucumber, 2 tablespoons chopped shallot, 1 chopped clove garlic, 1/2 of a peeled and chopped kiwi (finely chop the other half and reserve for sprinkling), 1 1/2 teaspoons sherry vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper.
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- Process first 6 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
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YELLOW GAZPACHO RECIPE | REAL SIMPLE
From realsimple.com
Servings 4Total Time 40 minsCategory FoodCalories 54 per serving
- Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices. Reserve the liquid.
- Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth. Transfer to the bowl containing the tomato pulp and juice. Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth.
- Strain the onion liquid into the bowl containing the tomatoes. Add the jalapeño and mix well. Refrigerate until ready to serve.
YELLOW GAZPACHO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 54 per servingTotal Time 40 mins
- Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices. Reserve the liquid.
- Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth. Transfer to the bowl containing the tomato pulp and juice. Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth. Strain the onion liquid into the bowl containing the tomatoes. Add the jalapeño and mix well. Refrigerate until ready to serve.
YELLOW TOMATO GAZPACHO RECIPE - SUZANNE GOIN | FOOD & …
From foodandwine.com
5/5 Servings 6
- Blanch the yellow tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water for a few minutes. Use your fingers to slip off their skins. Remove the cores and coarsely chop the tomatoes, saving all of the juice. Reserve the ice water.
- Seed and dice 3 tablespoons of unpeeled cucumber, as prettily as you can manage, for the garnish. Peel and coarsely chop the remaining cucumbers.
- Place half of the yellow tomatoes, the coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar and olive oil in a blender with 1 to 1 1/2 teaspoons of salt and some pepper. Process at the lowest speed until broken down. Turn the speed up to high and puree until the soup is completely smooth. If the soup is too thick, add a little of the reserved ice water. Strain the soup through a fine-mesh sieve, pressing out as much liquid as possible. Taste for seasoning. Repeat with the rest of the soup ingredients. Chill the soup in the refrigerator until it's very cold.
- Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup. Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 cilantro leaves at the center of each bowl. Finish each soup with a drizzle of super-good olive oil. To serve family-style, place the soup in a chilled tureen or pretty pitcher and garnish with the cherry tomato halves and cilantro; pass the diced vegetables on the side.
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From mythreeseasons.com
5/5 (2)Total Time 31 minsCategory SoupCalories 310 per serving
- Heat a large pot of water to a boil. Use a pairing knife to score an ‘x’ on the bottom of each tomato. Place ice and cold water in a large bowl. Blanch tomatoes for 15-60 seconds in boiling water or until peel starts to pull away. Shock in ice water. When cool, remove from water, pat dry and remove skin. Chop in large chunks.
- Add tomatoes, bell pepper, cucumber, shallot and bread to a blender, and process until smooth.
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From purewow.com
4.3/5 (12)Total Time 45 minsServings 4-6Calories 468 per serving
- Make the Croutons: Heat the olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turning with tongs or a heat-proof spatula to toast on all sides, about 4 minutes. Season with salt and pepper. Transfer to a plate to cool. (You can make these up to a day in advance; just be sure to cool completely and store in an airtight container.)
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