Moms Gazpacho Best Ever Recipes

THE BEST GAZPACHO

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

MOM'S GAZPACHO. BEST EVER.

Steps:

• 1. Chop veggies and fresh herbs into chunks. 2. Put in Cuisinart and Chop until chunky (about 10 - 15 seconds) 3. Add 3 c. of the tomato juice and chop some more until thick but still have small pieces of veggies. Don't puree completely. 4. Pour into Container, taste and season as necessary. If you want a little thinner, add more tomato juice and stir well. 5. Regrigerate at least 2 hours before serving. Serve topped with creme fresh or Sour Cream, and chopped scallion.

MOM'S GAZPACHO

Steps:

• Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
• In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
• Sprinkle garlic with a pinch of salt, and set in bowl.
• When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
• Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
• Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.

PENNY'S BEST EVER GAZPACHO

Steps:

• Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl.
• Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquefied; strain into the large bowl, pressing down with the back of a spoon to extract all liquid.
• Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, Worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight.
• Finely dice the Roma tomatoes, remaining onion, peppers and cucumber. Add the finly diced celery. Reserve, refrigerated in small mixing bowl.
• To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using.

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.

BEST GAZPACHO

Steps:

• Prepare a bowl with ice water.
• Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.
• Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
• If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
• Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.
• Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.