THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
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.
GAZPACHO
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
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
SICILIAN TOMATO PESTO
Steps:
- Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
- Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
- Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.
PESTO GAZPACHO
An excellent refreshing meal in the summer. If you haven't has gazpacho before, TRY IT! Dont be scared because its cold soup, its fabulous!
Provided by Meghan
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine Basil, Garlic, Cheese and oil in food processor and pulse until chopped well, but not smooth.
- Add pine nuts and pulse several time to break up the nuts.
- (Pesto should be chunky, not smooth) Transfer to bowl and set aside.
- Combine remaining ingredients in processor or blender and puree until smooth To serve pour gazpacho in bowls and top with several tablespoons of pesto.
- Great topped with croutons!
Nutrition Facts : Calories 1314.4, Fat 133.6, SaturatedFat 17.6, Cholesterol 4.4, Sodium 118.7, Carbohydrate 29.8, Fiber 8.9, Sugar 12.4, Protein 11.9
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
Time 15m
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
- To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
GAZPACHO
An easy Gazpacho recipe
Provided by David Kamen
Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
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
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.
More about "pesto gazpacho recipes"
GAZPACHO RECIPE WITH PARSLEY PESTO - CLEAN CUISINE
From cleancuisine.com
Servings 15Estimated Reading Time 4 mins
- Place the shallots in a food processor and pulse several times to finely chop (note: take extra care not to over-process.) Transfer shallots to a large serving bowl.
- Place all ingredients in a mini food processor and process until smooth and creamy. Dollop over gazpacho just before serving.
10 FANTASTICALLY FRESH GAZPACHO RECIPES
From allrecipes.com
- Easy Summer Gazpacho. A simple, vibrant gazpacho recipe that uses a basil pasta sauce as a shortcut. Loaded with fresh vegetables and herbs, this makes the perfect cold soup for summer.
- Chef John's White Gazpacho. This silky soup uses leeks rather than tomatoes to create a flavor base. Blanched almonds, grapes, and creme fraiche combine for a smooth, elegant white gazpacho option.
- Gazpacho Verde with Burrata Cheese. A generous amount of basil creates a bright, intensely flavorful experience that will leave you wanting more.
- Quick and Fresh Gazpacho. "Fresh and light," says home cook cowgirl. "I used lemon juice instead of the vinegar as suggested and topped ours with some diced cucumber for crunch and a tablespoon of nonfat Greek yogurt to give it some zip."
- Dill Gazpacho. This top-rated recipe has all of the elements of a great gazpacho: a tasty blend of garden-fresh vegetables, a big splash of vinegar, and fragrant herbs to balance the flavor.
- Shrimp Gazpacho. Add some succulent protein to your gazpacho with this hearty recipe. Avocados, cucumbers , and tomato-clam cocktail come together for an invigorating and tasty meal.
- Julia's Watermelon Gazpacho. A sweet and spicy spin on traditional gazpacho. Watermelon, jalapeños, and and mint make for a refreshing dish that shines as a first course.
- Cucumber Gazpacho. "This summer-ready gazpacho tastes cucumber forward with an underlying sweetness from the honeydew melon and honey, and the sherry vinegar sharpens those flavors," says recipe creator Elizabeth Mervosh.
- Chef John's Gazpacho. Chef John's gazpacho takes traditional ingredients and amplifies them with green onion, lime juice, and Worcestershire sauce for a mouthwatering result.
- Green Gazpacho. A melon-based gazpacho that will win over cold soup skeptics. Bursting with sharp and tangy flavors, this recipe is ready in under an hour.
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