Chilled Tomato Gazpacho Recipes

GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
• Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
• With a slotted spoon, transfer the tomatoes to the ice bath.
• Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
• Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
• Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
• Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
• Add the vinegar and pulse until it is completely incorporated.
• Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
• Drizzle the oil into the blender with the motor running until completely incorporated.
• Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
• Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

COLD GAZPACHO

Steps:

• Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
• Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
• Cover and refrigerate until chilled, at least 1 hour.
• Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

CHILLED TOMATO GAZPACHO

Steps:

• Combine all ingredients in a large pot.
• Refrigerate til ready to serve.