Gazpacho Cooler Recipes

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.

GAZPACHO VODKA COOLER

Steps:

• Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
• Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf.

GAZPACHO

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.

GAZPACHO COOLER

Steps:

• In food processor or blender, process tomatoes, cucumber, green pepper, onion and garlic until smooth.
• Stir in tomato juice, vinegar, dillweed,hot pepper sauce, and pepper to taste.
• Refrigerate at least 1 hour or until chilled.
• Pour into glasses, garnish with alfalfa sprouts.

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.