SUMMER GAZPACHO
Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 cups.
Number Of Ingredients 20
Steps:
- In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.
Nutrition Facts :
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
SPEEDY SUMMER GAZPACHO
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Provided by Dr. Rupy Aujla
Categories HarperCollins Soup/Stew Summer Tomato Cucumber Bell Pepper Healthy Quick and Healthy Quick & Easy Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 10
Steps:
- Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
- Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.
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10-MINUTE TOMATO GAZPACHO RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
5/5 (12)Total Time 10 minsCategory Appetizer, Lunch, SoupCalories 75 per serving
- Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO
From delish.com
5/5 (13)Calories 395 per servingTotal Time 25 mins
- Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
- Cover and refrigerate until chilled. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan.
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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