Handmade Gazpacho For A Crowd 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

Steps:

• In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

HOMEMADE GAZPACHO

Steps:

• Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread
• Roughly chop 3 ripe tomatoes, 1 red bell pepper, 1 green bell pepper, 1/2 of a small cucumber, 1 small onion and 1 clove of garlic
• Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and green bell peppers and half of the onion for later use)
• Next add 1/2 teaspoon of Sherry vinegar, 2 tablespoons of extra virgin Spanish olive oil, 1/2 cup of cold water, 1 teaspoon of dried cumin and 1 teaspoon of dried oregano
• Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper
• Using a hand-held mixer (you can use a blender as well) puree everything for about 3 minutes until you get a smooth puree, then transfer to a pitcher, cover and add to the fridge for at least 3 hours to let all the flavors develop
• Finely dice the reserved vegetables and add to the fridge
• Once the gazpacho has cooled in the fridge, transfer into some serving bowls, drizzle each bowl with a kiss of extra virgin Spanish olive oil, top it off with some of the reserved diced vegetables and some croutons
• Enjoy!

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.

HANDMADE GAZPACHO FOR A CROWD

Steps:

• 1. Once all of the vegetable are chopped, combine ingredients in a large bowl and mix well. Taste for vinegar. The gazpacho should have a definite edge of vinegar without tasting sour. Yields 4 quarts Serves 8-10 A quick lesson in cutting small cubes with photo below: 1. Cut whatever vegetable you are using into long, uniform stripes. If it's peppers and you are really compulsive you can trim the ends and cube them separately, but that level of compulsiveness is not recommended. 2. Line up the strips and cut across into small cubes. If the cubes seem too large, you can dice them-not as perfectly cubed, but perfectly fine. Optional croutons 1. Allow bread cubes to dry out at least overnight. The drying prevents bread from absorbing too much oil. 2. Preheat oven to 325 degrees. Place dried cubes in bowl. Pour oil down and around edge of bowl and toss croutons to distribute oil. Transfer oiled cubes to rimmed baking sheet. Bake on middle shelf of oven for 25 to 30 minutes until golden. Allow to cool. Add 1/2 teaspoon of coarse salt and toss. Gazpacho with optional croutons and a few torn leaves for garnish. Pass croutons on the side in a bowl with a soup spoon for your guests to add to their soup.

CAJUN GAZPACHO -- ENOUGH FOR A CROWD!

Steps:

• Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
• In a large serving bowl, pour the blended mixture and add the remaining ingredients.
• Stir well and refrigerate for one hour before serving to allow flavors to meld.
• SERVE COLD.

GAZPACHO PASTA SALAD FOR A CROWD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large bowl, mix pasta, tomatoes, cucumber and onion.
• In small bowl, mix vegetable juice, vinegar, garlic, salt and red pepper sauce. Add oil; beat with whisk until blended. Stir in cilantro. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled. Stir before serving.

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.