Gazpacho In A Glass Recipes
SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
SHOT GLASS APPS: GAZPACHO
Provided by Cooking Channel
Categories appetizer
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving.
- Spoon the gazpacho into shot glasses and serve.
GAZPACHO IN A GLASS
My husband loves gazpacho and the best he has ever eaten was served in a glass. A friend gave me this recipe and it is exactly what my husband wanted. I now make it a few times during the summer. When I serve this as a drink ( in a glass ) I add one slice of lemon. When I serve this as a soup ( in a bowl ) I add some small pieces diced cucumber and tomatoes to the soup.
Provided by juttatiemann
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Puree all ingredients in a food processor until smooth and season with salt and pepper.
- Cover and refrigerate for at least 2 hours. ( can be made one day ahead ).
- Serve in a glass or serve in a bowl.
Nutrition Facts : Calories 147.1, Fat 1.1, SaturatedFat 0.2, Sodium 177.6, Carbohydrate 29.9, Fiber 4, Sugar 8.3, Protein 6.2
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