Garden Gazpacho Recipes

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.

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.

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:

• Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
• Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.

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.

Steps:

• Chop tomatoes, cucumber and bell pepper into small chunks, and place in the blender along with garlic and parsley. Puree, adding olive oil in a thin stream. Depending on how much water is in the veggies, you may need more or less.
• When it reaches the consistency you like, season with vinegar, salt and pepper to taste, and chill thoroughly. Four hours is best, but mine hardly ever makes it that long.
• To serve, you may like to put this in a pretty bowl and garnish with more parsley, dollop of sour cream, or a few lemon wedges. I still drink it out of a paper cup, just like I did when I got it from the nice coffee cart man.