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.
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
GAZPACHO FOR JOE
I'm not a gazpacho lover, but I found this recipe years ago to make for an Italian friend of mine. It seemed to pass his taste buds, so... Preparation time does not include the time it takes to chill.
Provided by Sydney Mike
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a blender, combine tomato juice, olive oil, lemon juice and diced cucumber; blend well.
- In a large bowl, mix the tomatoes, onions, bell pepper and celery; divide in half.
- Put half of this vegetable mixture in the blender with the tomato juice mixture and blend well.
- Add this blended mixture to the large bowl of vegetable mixture and mix well.
- To this mixture add the vinegar, Tabasco sauce, Worcestershire sauce, sugar, dill weed, pepper, parsley and cilantro; mix well.
- Cover & chill before serving.
- Garnish each bowl with a slice of cucumber.
Nutrition Facts : Calories 119.7, Fat 7.2, SaturatedFat 1, Sodium 236.8, Carbohydrate 14, Fiber 2.6, Sugar 8.8, Protein 2.5
More about "gazpacho for joe recipes"
10-MINUTE TOMATO GAZPACHO RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
5/5 (12)Total Time 10 minsCategory Appetizer, Lunch, SoupCalories 75 per serving
- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
From spanishsabores.com
4.9/5 (42)Total Time 15 minsCategory TapaCalories 178 per serving
JOSE ANDRES' GAZPACHO RECIPE - TODAY
From today.com
4.5/5 (108)Total Time 15 minsCategory Soups
JOSE ANDRES'S GAZPACHO - THE WASHINGTON POST
From washingtonpost.com
JOSE ANDRES GAZPACHO RECIPE - DELISH
From delish.com
GAZPACHO JUICE - JOE CROSS
From rebootwithjoe.com
EASY GAZPACHO RECIPE - FIVEHEARTHOME
From fivehearthome.com
10 FANTASTICALLY FRESH GAZPACHO RECIPES
From allrecipes.com
AUTHENTIC GAZPACHO RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
JOSé ANDRéS'S GAZPACHO - EATINGWELL
From eatingwell.com
BEST GAZPACHO RECIPE FROM JOSé ANDRéS' WIFE TICHI
From parade.com
SLOPPY JOE RECIPE: THIS HEARTY SANDWICH IS A DINNERTIME HERO
From azcentral.com
14 VEGETARIAN SOUP RECIPES | POPSUGAR FOOD
From popsugar.com
EASY KETO GAZPACHO - RESOLUTION EATS
From resolutioneats.com
HOW TO MAKE THE BEST GAZPACHO | FEASTING AT HOME
From feastingathome.com
MEXICAN GAZPACHO SOUP RECIPE - TASTINGTABLE.COM
From tastingtable.com
REAL SPANISH-STYLE GAZPACHO - WHOLESOMELICIOUS
From wholesomelicious.com
GAZPACHO RECIPES | COOKING LIGHT
From cookinglight.com
SUMMER GAZPACHO IN YOUR JUICE GLASS - JOE CROSS
From rebootwithjoe.com
CHOOSE A GOURMET GAZPACHO RECIPE - FOOD & WINE
From foodandwine.com
BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO - DELISH
From delish.com
JOE WOODHOUSE’S RECIPES FOR GREEN GAZPACHO AND GRIDDLED …
From theguardian.com
ULTIMATE GAZPACHO RECIPE - COOKIE AND KATE
From cookieandkate.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #soups-stews #vegetables #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #onions #peppers #tomatoes #presentation #served-cold
You'll also love