CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
AUTHENTIC GAZPACHO
My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
GARDEN-FRESH GAZPACHO
Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day- I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
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