Chunky Southwestern Gazpacho Recipes

Steps:

• Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
• Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
• Add tomatoes, their juice, and tomato-vegetable juice.
• Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
• Refrigerate for 2 hours or until thoroughly chilled, serve.

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.

Steps:

• Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
• Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.

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.

Steps:

• Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

Steps:

• Peel, seed and chop tomatoes and cucumber.
• Place in a large bowl with garlic, green pepper and onion.
• Combine tomato juice, lemon juice and oil - pour over vegetables.
• Season to taste with salt, pepper and hot sauce.
• Cover and chill for at least 1 hour - 2 or 3 is better.
• Garnish with garlic croutons just before serving.

Steps:

• Dice all vegetables and place them in a large bowl.
• In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
• Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
• Stir in the vegetables and serve cold or at room temperature.

Steps:

• Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
• In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.