Our Favorite Gazpacho Recipes
BEST GAZPACHO
This recipe produces quite a large amount, but do not worry--this gazpacho is so delicious that it will soon be gone. One of my favorites for summer parties. Serve with fresh croutons or bread.
Provided by gartenfee
Time 1h55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.1 calories, Carbohydrate 8.8 g, Fat 8.8 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 4.8 g
OUR FAVORITE GAZPACHO
With summer time coming up, I began thinking of my favorite summer recipes. At the top of the list is this gazpacho recipe. Gazpacho is a cold soup, full of vegetable's, with Hispanic origins; it is sometimes called "salad-soup." There are many kinds of gazpacho. This one is a chunky tomato-based one. It does have "heat" but you can control the amount to suit yourself -- or leave it out entirely. I like to substitute a can of Snap-E-Tom (or Spicy V-8) for an equal amount of tomato juice; that provides enough heat for us. I have also make this into a salad using Knox gelatin. Soften the gelatin as directed, then dissolve it in the required amount of tomato juice (according to package directions). Then add the remaining ingredients. The recipe for this gazpacho is very old; it came from Farm Journal.
Provided by Lorraine of AZ
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Early in the day, combine all but the crouton ingredients in glass bowl and stir to mix. Cover and chill thoroughly several hours (or overnight).
- To prepare Homemade Croutons, melt butter in small skillet; add minced garlic and saute very briefly. Add bread cubes, cut from day-old bread, tossing to coat. Saute until crisp and golden. You may want to double the crouton recipe.
- To serve, ladle into chilled soup bowls. Pass Homemade Croutons separately for diner to spoon atop their gazpacho.
Nutrition Facts : Calories 120.8, Fat 8.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 741.8, Carbohydrate 10.5, Fiber 1.5, Sugar 5.4, Protein 1.9
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