Best 4 Fresh Market Gazpacho Recipes
Gazpacho, a refreshing and vibrant cold soup from Spain, is a delightful symphony of fresh summer flavors. This classic dish, originating in Andalusia, has captured the hearts of food enthusiasts worldwide with its simplicity and versatility. Our collection of gazpacho recipes offers a tantalizing journey through variations that cater to diverse preferences. From the traditional Spanish gazpacho bursting with juicy tomatoes, crisp cucumbers, and crunchy bell peppers to the modern interpretations infused with unique ingredients like watermelon, avocado, and mango, each recipe promises a culinary adventure. Discover the zesty flavors of gazpacho verde, where green tomatoes, cucumbers, and herbs take center stage, or explore the smoky depths of roasted red pepper gazpacho. Indulge in the vibrant colors and tantalizing tastes of beet gazpacho or embark on a spicy escapade with gazpacho Andaluz. With detailed instructions and helpful tips, these gazpacho recipes will guide you in creating delectable chilled soups that will transport your taste buds to the sun-drenched fields of Spain.
Here are our top 4 tried and tested recipes!
BEST GAZPACHO
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
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
GAZPACHO
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
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.
GARDEN-FRESH GAZPACHO
Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day- I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.
Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
FARMERS MARKET GAZPACHO
Make and share this Farmers Market Gazpacho recipe from Food.com.
Provided by Abby Falck
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core the tomatoes and pepper and cut them into large dice.
- Trim the ends off the cucumber and onion cut them into large dice.
- Cut the crust off the bread slice and cut it into large dice.
- Crush and roughly mince the garlic.
- Put the tomatoes and cucumber in a blender and blend until the mixture is more liquid than solid.
- Add the rest of the ingredients and blend until smooth.
- Check for taste and add more onion, garlic, salt, pepper, vinegar or oil as necessary. (If adding more onion or garlic, cut to a fine mince before adding to the blender.).
Nutrition Facts : Calories 99.7, Fat 4, SaturatedFat 0.6, Sodium 332.1, Carbohydrate 15, Fiber 2.8, Sugar 6.7, Protein 2.7
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the flavor of your gazpacho. Choose ripe, juicy tomatoes that are at their peak flavor.
- Chill your ingredients before blending: This will help to keep your gazpacho cold and refreshing.
- Use a high-powered blender: A high-powered blender will help to create a smooth and creamy gazpacho.
- Taste and adjust the seasonings: Gazpacho is a versatile dish, so feel free to adjust the seasonings to your liking. Add more salt, pepper, vinegar, or olive oil as needed.
- Garnish with fresh herbs: Fresh herbs, such as basil, cilantro, or mint, can add a pop of flavor and color to your gazpacho.
Conclusion:
Fresh market gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own liking. With its vibrant color and flavor, gazpacho is a surefire crowd-pleaser. So next time you have a craving for a cold and refreshing soup, give fresh market gazpacho a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
