South Beach 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

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

Ingredients

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

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.

AUTHENTIC GAZPACHO - SOUTHERN SPAIN

Authentic Gazpacho - Southern Spain image

Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like

Provided by mezemills_13118425

Categories Vegetable

Time 10m

Yield 6 8 - 9 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 roma tomatoes (may use other ripe varieties but Roma is typical)
1/2 yellow onion (red may be used if you like it spicy)
2 -3 garlic cloves
1/2 large cucumber
1/2 green pepper
1/3 cup extra virgin olive oil (Carbonell is my favorite)
1 1/2 teaspoons wine vinegar (never balsamic)
1 teaspoon salt
8 -9 ounces bread (optional)

Steps:

Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

SOUTH BEACH GAZPACHO

South Beach Gazpacho image

Make and share this South Beach Gazpacho recipe from Food.com.

Provided by clandeboy

Categories Onions

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 cup tomato juice or 1 cup vegetable juice
1/2 cup fresh tomato, peeled, seeded, finely chopped
3 1/4 tablespoons celery, finely chopped
3 1/4 tablespoons cucumbers, finely chopped
3 1/4 tablespoons green bell peppers, finely chopped
3 1/4 tablespoons green onions, finely chopped
1 1/4 tablespoons white wine vinegar
3/4 tablespoon extra virgin olive oil
1/3 large garlic clove, minced
3/4 teaspoon fresh flat-leaf parsley, finely chopped
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce (use a vegetarian version if making this vegetarian or vegan)
1/4 teaspoon black pepper, freshly ground

Steps:

Combine all ingredients in a glass or stainless steel bowl. Cover and refrigerate overnight.

Nutrition Facts : Calories 85.1, Fat 5.3, SaturatedFat 0.8, Sodium 639.3, Carbohydrate 9.6, Fiber 1.9, Sugar 6.6, Protein 1.9

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