Chef Gregs Gazpacho Recipes

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.

GREG'S GREAT GAZPACHO

Steps:

• I use my food processor for this summer hit, but you can use a blender if you add Bloody Mary Mix when chopping Tomatoes, Cucumbers and Onion.
• First, finely chop Tomatoes, Cucumbers, and Onion and put in large bowl.
• Add the Liquids, Vinegar, Oil and Bloody Mary Mix and then add the dry ingredients and mix and cool in refrigerator.
• If serving for party.
• add the garnish and serve in clear glass bowls, may floating on ice.
• Enjoy!

CHEF GREG'S GAZPACHO

Steps:

• 1. Combine one cup tomato juice, one cup V8 juice, olive oil, lemon juice, garlic, one chopped cucumber, one red onion, one half red bell pepper, one half yellow bell pepper, and one green bell pepper, in food processor and puree.
• 2. Pour puree into container and add remaining ingredients.
• 3. Chill in refrigerator at least two hours (overnight is best)
• 4. Serve cold with garlic croutons.