GAZPACHO DIP RECIPE - (4.6/5)
Provided by á-6055
Number Of Ingredients 10
Steps:
- Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. Whisk together olive oil and remaining 4 ingredients; drizzle over vegetables and toss well. Cover and chill.
GAZPACHO DIP
Posted as I prepare for the upcoming World Tour 4, this is a take-off of a traditional Italian soup. Preparation time does not inclued time needed to chill & meld the flavors.
Provided by Sydney Mike
Categories Vegetable
Time 5m
Yield 2 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl & cover.
- Chill in refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 12.1, Fat 0.9, SaturatedFat 0.1, Sodium 49.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 0.2
GARDEN GAZPACHO
My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
- Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
- Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
- Chill until flavors combine and deepen, about 2 hours.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g
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.
OLIVE GARDEN GAZPACHO ITALIANO
This is a copycat recipe of Olive Garden's Gazpacho Italiano. This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. Time does not include chilling time of 4 hours.
Provided by Member 610488
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Using a blender or food processor, blend tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
- Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.
Nutrition Facts : Calories 459, Fat 32.9, SaturatedFat 6.5, Cholesterol 11, Sodium 1418.6, Carbohydrate 29.8, Fiber 4.4, Sugar 8.7, Protein 13.7
GAZPACHO DIP
Appetizer with a punch! SOURCE: The Texas Experience & Texas Blossoms, published by the Richardson Woman's Club.
Provided by Francille
Categories Low Protein
Time 15m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Blend oil and vinegar.
- Add salt, garlic salt and pepper.
- Stir.
- Mix with olives and liquid, green chiles and liquid, tomatoes and onions.
- Chill several hours for flavors to mix.
- Serve cold with tortilla chips.
- Variation: Add 3 or 4 peeled, pitted and diced ripe avocados at serving time.
Nutrition Facts : Calories 31, Fat 2.7, SaturatedFat 0.4, Sodium 170.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 0.3
GARDEN GAZPACHO DIP
Make and share this Garden Gazpacho Dip recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients excluding parsley in a bowl, Chil the mixture in the refrigerator for 15 minutes, sprinkle with parsley then serve with Tortilla chips.
Nutrition Facts : Calories 66.4, Fat 0.5, SaturatedFat 0.1, Sodium 711.4, Carbohydrate 15.2, Fiber 3.5, Sugar 5.8, Protein 3.4
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