Red Pesto Gazpacho Recipes

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

GAZPACHO

Gazpacho image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Provided by Kara

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h20m

Yield 10

Number Of Ingredients 14

Ingredients

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

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.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g

RED AND WHITE GAZPACHO

Red and White Gazpacho image

This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup diced peeled, seeded English cucumbers
3/4 cup verjus blanc or white grape juice
1/2 cup roughly chopped fresh fennel, fronds reserved for garnish
1/2 cup green grapes
1/3 cup blanched sliced almonds
1/3 cup diced, peeled Fuji apple
1 1/2 tablespoons honey
2 tablespoons sherry vinegar
1 teaspoon lime juice
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup julienned watermelon
1/3 cup julienned Fuji apple
1/3 cup thinly sliced green grapes

Steps:

For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.

PESTO GAZPACHO

Pesto Gazpacho image

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

Ingredients

2 cloves garlic
3 cups firmly packed fresh basil
2 tablespoons grated parmesan cheese
1 cup olive oil
1/2 cup pine nuts
3 tomatoes, peeled
1 sweet green pepper, chopped
1 carrot, chopped
1/4 cup lemon juice
1 teaspoon lime juice
1 cucumber, peeled seeded and chopped
3 sprigs parsley
3 cups vegetable broth

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

RED PESTO GAZPACHO

Red Pesto Gazpacho image

Pine nuts and basil give this quick gazpacho the flavor of red pesto.

Provided by KASM75

Categories Gazpacho

Time 2h15m

Yield 2

Number Of Ingredients 7

Ingredients

1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
¼ cup toasted pine nuts
2 tablespoons chopped fresh basil
2 cloves garlic, coarsely chopped
2 tablespoons fresh parsley leaves
1 teaspoon olive oil
1 dash salt

Steps:

Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 748.7 mg, Sugar 5.6 g

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