Italian Gazpacho Recipes

GAZPACHO

Gazpacho image

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

4 cups tomato juice
2 cups chopped seeded peeled tomatoes
1 cup diced green pepper
1 cup diced celery
1 cup diced seeded cucumber
2 garlic cloves, minced
1/2 cup diced onion
1/3 cup tarragon vinegar
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SAN MARZANO GAZPACHO

San Marzano Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 red bell pepper
1 1/2 red chile peppers, seeded and chopped
1/2 seedless cucumber, peeled and chopped
1 slice good quality white bread, crust removed and torn
1 small red onion, chopped
2 cloves garlic, grated into a paste
2 to 3 small ribs celery, from the heart with leafy tops, chopped
Small handful flat-leaf fresh parsley leaves
Few leaves fresh basil, torn
1 (28-ounce) can Italian San Marzano tomatoes
Extra-virgin olive oil, for drizzling
1 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.

GAZPACHO - ITALIAN STYLE

GAZPACHO - ITALIAN STYLE image

Categories Soup/Stew Tomato No-Cook

Yield 8 servings

Number Of Ingredients 14

Ingredients

~ 2 lb. ripe tomatoes
~ 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
~ 3/4 cup water
~ 2 Tbl EVOO
~ 1 (15 oz.) can small white beans, rinsed and drained
~ 1/2 cup finely diced red onion
~ 1/2 cup mixed roasted red/yellow peppers
~ 1/2 cup chopped Kalamata olives
~ 1/2 cup chopped marinated artichoke hearts
~ 2 medium cloves garlic, minced
~ 2 tbl red wine vinegar
~ 1/2 tsp kosher salt
~ 1/4 tsp ground black pepper
~ Fresh basil sprigs

Steps:

1) Cut 1/2 lb of the tomatoes into chunks. 2) In a blender, combine tomato chunks, canned tomatoes, water and EVOO. 3) Blend until smooth and pour into a large bowl. 4) Seed and chop remaining fresh tomatoes and add to bowl along with remaining ingredients. 5)Stir, cover and refrigerate until cold, 4 hours or overnight.

GAZPACHO

Gazpacho image

Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day

Provided by Mary Cadogan

Categories Dinner, Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 12

Ingredients

1 red onion , chopped
2 garlic cloves , finely chopped
1 red pepper , deseeded and chopped
4 ripe tomatoes , chopped
1 slice white bread , crusts removed and torn
500ml passata
300ml / half pint vegetable stock
5 tbsp olive oil , plus extra
4 tbsp wine vinegar
1 tsp Tabasco or harissa
1 tsp sugar
basil leaves , to serve

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.

Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium

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