Fantastic Gazpacho Recipes

GAZPACHO

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Gazpacho image

Steps:

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 cups tomato juice
2 cups chopped seeded peeled tomatoes
1 cup diced green pepper
1 cup diced celery
1 cup diced seeded cucumber
2 garlic cloves, minced
1/2 cup diced onion
1/3 cup tarragon vinegar
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper
2 tablespoons olive oil

CLASSIC GAZPACHO

Provided by Food Network

Yield 6 Servings.

Number Of Ingredients 9

Classic Gazpacho image

Steps:

In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours.
Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes.

Ingredients

3/4 pound red ripe tomatoes (2 to 3)
2/3 cup chopped onions
1 large clove garlic
1 cucumber, peeled and seeded (about 6 ounces)
1 red bell pepper, chopped
4 ounces crustless French bread (about 3 cups coarsely chopped)
2 tablespoons Spanish OR very fruity olive oil
1/4 cup sherry vinegar
Garnish: About 6 finely-chopped Tablespoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons

FANTASTIC GAZPACHO!

Gazpacho just couldn't be better than this, and so easy to make! I make this recipe with half V-8 tomato juice and red ripe tomatoes from my summer's crop, you can also use just plain tomato juice, but the V-8 is much better lol! Also I use chipotle corn salsa. Use as much Tabasco as desired, for my family the more the better. This soup is so good you will want it all year around! Try to prepare this hours in advance to blend the flavors. I make my early in the morning to serve in the evening. You can even make this up to 24 hours in advance. Don't omit the cilantro and the onion is optional. I usually use roasted red bell peppers from the jar in place of fresh, but fresh will do fine! Do not use Clamato juice for this, there is not enough thickness and your soup will be too thin.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

Fantastic Gazpacho! image

Steps:

Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste).
Transfer to a large glass bowl.
Season with salt, pepper and Tabasco.
Chill for a minimum of at least 2 hours or up to 24 hours.
Ladle into bowls.

Nutrition Facts : Calories 149.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.6, Sodium 1000.6, Carbohydrate 25.1, Fiber 4.5, Sugar 12.3, Protein 4.7

Ingredients

4 cups v 8 vegetable juice
2 cups purchased salsa (mild or spicy)
2 red bell peppers, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1 small onion, chopped (about 1/4 cup, opt)
1 1/4 cups garlic-flavored croutons
1/2 cup chicken broth
1/3 cup fresh cilantro
1 tablespoon chopped fresh garlic (or to taste)
2 tablespoons balsamic vinegar (or use red wine vinegar)
1 tablespoon olive oil
1 teaspoon cumin powder
1/2 teaspoon Worcestershire sauce (or to taste)
Tabasco sauce
salt and black pepper

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

Gazpacho image

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.

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

GREAT GAZPACHO

Provided by Richard Snyder

Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California

Yield Serves 8 to 10

Number Of Ingredients 12

Great Gazpacho image

Steps:

Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.

Ingredients

4 cups tomato juice
1 pint purchased fresh mild salsa
2 red bell peppers, seeded, chopped
1 cucumber, peeled, seeded, chopped
1 cup onion-and garlic-seasoned croutons
1/2 cup low-salt canned chicken broth
1/3 cup chopped fresh cilantro
4 large garlic cloves
2 tablespoons balsamic or red wine vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
Hot pepper sauce (such as Tabasco)

GREAT GAZPACHO

Gazpacho is great for a hot summers day. This recipe is fairly easy to interchange. V-8 juice or spicy V-8 can be used instead of the tomato juice. Coriander instead of the parsley is one of my favourite variations. And, of course, more Tabasco can be added for that spicy kick.

Provided by Sarah

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Great Gazpacho image

Steps:

Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth.
Stir in lemon juice, parsley, tomato juice and tabasco sauce.
Chill for 30 minutes, or more, and serve.

Nutrition Facts : Calories 108.7, Fat 3.9, SaturatedFat 0.6, Sodium 339.6, Carbohydrate 18.6, Fiber 3.6, Sugar 11.2, Protein 3.4

Ingredients

1 white onion
2 garlic cloves
3 teaspoons olive oil
1 green capsicum (seeded)
1 cucumber (seeded and peeled)
3 large tomatoes
2 cups tomato juice
1/4 cup fresh parsley (chopped)
4 teaspoons lemon juice
1/8 teaspoon Tabasco sauce

CLASSIC ANDALUSIAN GAZPACHO

Categories Soup/Stew Garlic Pepper Tomato No-Cook Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Classic Andalusian Gazpacho image

Steps:

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

Ingredients

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

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