5 Star Gazpacho Nyt Recipes

GAZPACHO

Steps:

• Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 ripe tomatoes, chopped, 1 minced garlic clove, 2 tablespoons lemon juice, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary,to get the machine going. Chill in the fridge. Garnish: Fresh basil and a drizzle of olive oil.

GAZPACHO

Steps:

• Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. Add Sungold tomatoes, garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth. (If necessary, blend in batches, then stir together.)
• Place a fine-mesh sieve over a large bowl, and strain soup, using a spatula to help press the liquid through; discard the solids.
• Finely dice remaining onion, cucumber and pepper, and add to soup; stir in vinegar. If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover, and chill soup for 45 minutes. (Chill 6 soup bowls now too.)
• Make the basil oil: Finely chop the basil leaves. Place in a small bowl, and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.
• Make the croutons: Line a plate with paper towels. Set a 10-inch cast-iron pan over medium heat. When the pan is hot, add the olive oil and 1 bread cube. When the cube starts to sizzle, add the remaining cubes, and stir gently to coat evenly in oil. Reduce heat to medium low, and cook for 12 to 15 minutes, stirring regularly, until croutons are golden-brown and crisp. Use a slotted spoon to remove croutons to the plate to drain, and season lightly with salt.
• To assemble, ladle soup into chilled bowls. Garnish with basil oil and croutons. Serve immediately.

GAZPACHO

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.

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

BEST GAZPACHO

Steps:

• Prepare a bowl with ice water.
• Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.
• Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
• If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
• Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.
• Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.

CHEF JOHN'S GAZPACHO

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.

GAZPACHO

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Steps:

• Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
• To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

TOMATO GAZPACHO

Steps:

• Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
• Garnish: Olive oil

GAZPACHO

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

GAZPACHO

Steps:

• Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos, vinegar and olive oil. Marinate in the refrigerator for 6 to 8 hours.
• Place mixture in a blender, puree, then strain. Add salt and pepper and, if mixture is too thick, some chilled tomato juice. Garnish with whipped cream with chopped mint folded in.