Healthy Spicy Gazpacho Recipes
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
SPICY GAZPACHO
If you think cold soup isn't for you, this spicy gazpacho may change your mind. We loved the mix of vegetables and seasonings in this recipe. It's fresh and has a kick of spice. Very refreshing on a hot summer day.
Provided by Sandra McGrath
Categories Other Soups
Time 20m
Number Of Ingredients 19
Steps:
- 1. Put the ingredients in a large bowl and stir to combine.
- 2. Place 1/2 the mixture in a blender and pulse until roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
- 3. Place in the refrigerator for at least half an hour to chill before serving.
- 4. Top with your favorite topping and serve with grilled bread or croutons if preferred. Enjoy!
HEALTHY HOMEMADE GAZPACHO RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, onion, cucumber, bread, garlic cloves, oil, sherry vinegar, cold water, cumin, salt, pepper
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients above in a blender and blend until smooth.
- Refrigerate to make the soup as chilly as you like
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams
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.
SPICY GAZPACHO
Steps:
- Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
- Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
SPICY HERBED SUMMER GAZPACHO
The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time.
Provided by kitty.rock
Categories Onions
Time 25m
Yield 8-10 3/4 cup servings, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- ONE DAY AHEAD:.
- Place olive oil in a 5-quart saucepan over medium heat.
- When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
- Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
- Season with salt and pepper to taste.
- Raise heat to high and bring mixture to boil.
- Immediately remove from heat and add tomatoes and cucumber.
- Stir to combine.
- Transfer soup to a covered container and refrigerate overnight to marry flavors.
- TO SERVE:.
- Transfer soup to individual bowls.
- Serve soup cold with sides of bread, cheese, croutons, or crackers.
- NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.
Nutrition Facts : Calories 115.5, Fat 5.6, SaturatedFat 0.8, Sodium 536.8, Carbohydrate 15.5, Fiber 2.5, Sugar 8.7, Protein 2.9
HEALTHY SPICY GAZPACHO
Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 7
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients.
- Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.
Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g
SPICY GAZPACHO
Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 7
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients.
- Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.
Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g
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