GAZPACHO ANDALUZ
This is Andalusia's signature dish.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
- To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
- Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
- Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
- Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
- This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
SAN MARZANO GAZPACHO
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.
JOSé ANDRéS FAVORITE GAZPACHO RECIPE IS A SUMMERTIME CLASSIC WE'LL BE MAKING ALL SEASON
Spanish chef José Andrés shares this classic, no-cook gazpacho recipe from his wife Patricia (Tichi), who also hails from Spain-with the editors of 'The Immigrant Cookbook.'
Provided by Parade
Categories Lunch, Snack, Soup/Stew, Appetizer
Time 15m
Yield 6-8
Number Of Ingredients 10
Steps:
- Peel, seed and chop 1 cucumber. Place cucumber, bell pepper, plum tomatoes, garlic, vinegar, sherry, ¾ cup olive oil and salt in a blender or food processor (you may need to do this in batches. Puree until well blended into a thick orange liquid. If needed, add ½ to 1 cup water to adjust to your preferred consistency and pulse to combine. Pour gazpacho through a medium strainer and refrigerate at least 30 minutes. Preheat oven to 400°F. Cut bread into 1-inch cubes. Toss with 2 Tbsp olive oil. Spread on a baking sheet; bake on middle rack 7 minutes or until golden brown. Set aside to cool. Dice remaining ½ cucumber. To serve, remove gazpacho from refrigerator and stir. Place a few croutons, cherry tomato halves and diced cucumbers in each of 6-8 bowls. Top evenly with gazpacho. Drizzle with remaining 2 Tbsp olive oil and sprinkle with salt.
Nutrition Facts :
GAZPACHO
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
- Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
Nutrition Facts : Calories 108 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Protein 3 grams, Sugar 9 grams
MACHO GAZPACHO
Provided by Rachael Ray : Food Network
Time 10m
Yield 2 1/2 quarts
Number Of Ingredients 17
Steps:
- Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into an insulated container and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish and some Spitfire Shrimp hanging off the side.;
- 4 cloves garlic, crushed and chopped
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter, cut into pieces
- 2 pounds jumbo shrimp, peeled and de-veined*
- 12 to 15 blades fresh chives, chopped, for garnish
- Preheat large nonstick skillet over medium-high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.
DECONSTRUCTED FALAFEL SALAD
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Provided by Hetty McKinnon
Categories Dinner Salad Kale Chickpea Vegetarian Vegan Sesame Cucumber Parsley Mint Cumin Lemon Juice Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425°F (220°C).
- For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35-40 minutes, until the chickpeas are crispy. Set aside.
- Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2-3 minutes until wilted.
- To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini 'seizes' and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.
- Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.
DECONSTRUCTED GAZPACHO & BLACK EYED BEAN SALAD
Making a Black Eyed Bean Salad to go with a BBQ, I realised that the extra salad ingredients were essentially a deconstructed Gazpacho salad - a refreshing salad.
Provided by BonusMeals
Categories Low Cholesterol
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
- Mix the onion, cucumber, tomatoes & mint in a serving dish.
- Place the dressing ingredients into a bowl and mix well.
- Mix dressing into the salad.
- Cover with cling film and cool in the fridge for an hour.
- Keeps well for 2-3 days.
Nutrition Facts : Calories 153.1, Fat 3.9, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 23, Fiber 4.2, Sugar 4.3, Protein 8.1
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10 FANTASTICALLY FRESH GAZPACHO RECIPES
From allrecipes.com
- Easy Summer Gazpacho. A simple, vibrant gazpacho recipe that uses a basil pasta sauce as a shortcut. Loaded with fresh vegetables and herbs, this makes the perfect cold soup for summer.
- Chef John's White Gazpacho. This silky soup uses leeks rather than tomatoes to create a flavor base. Blanched almonds, grapes, and creme fraiche combine for a smooth, elegant white gazpacho option.
- Gazpacho Verde with Burrata Cheese. A generous amount of basil creates a bright, intensely flavorful experience that will leave you wanting more.
- Quick and Fresh Gazpacho. "Fresh and light," says home cook cowgirl. "I used lemon juice instead of the vinegar as suggested and topped ours with some diced cucumber for crunch and a tablespoon of nonfat Greek yogurt to give it some zip."
- Dill Gazpacho. This top-rated recipe has all of the elements of a great gazpacho: a tasty blend of garden-fresh vegetables, a big splash of vinegar, and fragrant herbs to balance the flavor.
- Shrimp Gazpacho. Add some succulent protein to your gazpacho with this hearty recipe. Avocados, cucumbers , and tomato-clam cocktail come together for an invigorating and tasty meal.
- Julia's Watermelon Gazpacho. A sweet and spicy spin on traditional gazpacho. Watermelon, jalapeños, and and mint make for a refreshing dish that shines as a first course.
- Cucumber Gazpacho. "This summer-ready gazpacho tastes cucumber forward with an underlying sweetness from the honeydew melon and honey, and the sherry vinegar sharpens those flavors," says recipe creator Elizabeth Mervosh.
- Chef John's Gazpacho. Chef John's gazpacho takes traditional ingredients and amplifies them with green onion, lime juice, and Worcestershire sauce for a mouthwatering result.
- Green Gazpacho. A melon-based gazpacho that will win over cold soup skeptics. Bursting with sharp and tangy flavors, this recipe is ready in under an hour.
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