Gazpacho Europa Recipes

GAZPACHO

Steps:

• Soak the stale bread in a bowl with water. Once soft, squeeze out the liquid and set it aside.
• Wash all the vegetables. Peel the cucumber and remove the tomato stems as well as the bell pepper seeds. Then cut everything into small pieces. Also, peel the garlic clove and chop it small or press it through a garlic press.
• Add the cut-up vegetable pieces and crushed garlic to a large blender. Also, add the soaked bread, olive oil, white wine vinegar, salt, and water.
• Blend everything together for around 2-3 minutes until the mixture has a very smooth consistency with no major lumps.
• Pour the soup through a sifter into a bowl to capture any extra seeds or skin.
• Cover the bowl of gazpacho with a lid or cling film and place it in the fridge to chill for at least two hours. DO NOT add any ice cubes as this will make the soup too watery - just give it enough time to sit in the fridge.

GAZPACHO

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

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

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.

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 EUROPA

Steps:

• Note: For vegetarian use the vegetarian Worcestershire sauce.
• In a food processor, finely chop cucumber, pepper and onion. Remove to mixing bowl.
• Add the remaining ingredients and stir until well mixed.
• Chill for at least 4 hours.
• Adjust seasonings to taste. If too thick add more tomato juice.
• Note: Braggs Liquid Aminos can be sub for the Worcestershire sauce if you cannot find a vegetarian version.