Best 5 Chunky Gazpacho Recipes
Savor the vibrant flavors of summer with our refreshing chunky gazpacho recipes! Dive into a world of culinary delight as we explore variations of this classic Spanish cold soup. From the traditional version bursting with ripe tomatoes, cucumbers, bell peppers, and garlic to unique twists like a smoky roasted red pepper gazpacho or a zesty avocado and lime gazpacho, our collection offers something for every palate. Whether you're looking for a light and healthy lunch option, a delightful appetizer, or a vibrant side dish, these chunky gazpacho recipes will tantalize your taste buds and transport you to the sun-soaked fields of Spain. Get ready to embark on a culinary journey that celebrates the essence of summer freshness!
Check out the recipes below so you can choose the best recipe for yourself!
CHUNKY GAZPACHO
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.
CHUNKY GAZPACHO AND BEAN SALAD
Delicious, refreshing gazpacho salad that is best during the summer with fresh vegetables.
Provided by jrwillmer4
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
- Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 36.8 g, Fat 0.9 g, Fiber 10.5 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 439.4 mg, Sugar 4.9 g
CHUNKY GAZPACHO
Provided by Kathy Weiss
Categories Soup/Stew Food Processor Tomato No-Cook Vegetarian Cucumber Spring Summer Bon Appétit New York
Yield Serves 4
Number Of Ingredients 11
Steps:
- Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
- Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.
CHUNKY SHRIMP GAZPACHO
What a refreshing summertime soup! Fresh and crisp, we could eat this gazpacho every day but especially on a hot summer day. Made with healthy ingredients, you won't feel guilty after eating the whole bowl.
Provided by Roxane R.
Categories Seafood
Time 35m
Number Of Ingredients 18
Steps:
- 1. Cover cooked shrimp with lemon juice. Chill while the rest of the gazpacho is being prepared.
- 2. In a frying pan, over medium heat, lightly stir-fry red onion, celery, and peppers with 2 tsp of olive oil. Make sure veggies are only slightly softened, not over cooked!
- 3. In a large bowl, combine remaining ingredients.
- 4. Add stir-fried veggies to tomato-cucumber mixture. Then add shrimp and lemon juice to tomato-cucumber mixture. Stir all ingredients together well. Enjoy!
CHUNKY SOUTHWESTERN GAZPACHO
Make and share this Chunky Southwestern Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Southwestern U.S.
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
- Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
- Add tomatoes, their juice, and tomato-vegetable juice.
- Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
- Refrigerate for 2 hours or until thoroughly chilled, serve.
Tips:
- Choose ripe, flavorful tomatoes: Use the ripest, most flavorful tomatoes you can find for the best-tasting gazpacho. Look for tomatoes that are deep red and slightly soft to the touch.
- Chill the gazpacho before serving: Gazpacho is best served cold, so make sure to chill it in the refrigerator for at least 2 hours before serving.
- Use a variety of toppings: Gazpacho is a versatile dish that can be topped with a variety of ingredients. Some popular toppings include croutons, chopped cucumber, chopped onion, and diced avocado.
- Adjust the spiciness to your taste: Gazpacho can be made as spicy or as mild as you like. If you like spicy food, add a serrano or jalapeño pepper to the recipe. If you prefer a milder gazpacho, omit the peppers or use a milder variety, such as a poblano pepper.
Conclusion:
Chunky gazpacho is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its bright flavors and healthy ingredients, chunky gazpacho is a delicious and nutritious dish that is sure to please everyone at your table.
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