Best 3 Great N Easy Gazpacho Recipes
Gazpacho is a classic Spanish chilled soup that is perfect for a hot summer day. It is typically made with tomatoes, cucumbers, peppers, garlic, and olive oil, and can be served with a variety of toppings, such as croutons, hard-boiled eggs, or diced avocado. This article provides three easy gazpacho recipes, each with its own unique flavor profile. The first recipe is a classic gazpacho made with fresh tomatoes, cucumbers, peppers, and garlic. The second recipe is a white gazpacho made with almonds, grapes, and cucumber. The third recipe is a green gazpacho made with avocados, spinach, and peas. All three recipes are easy to make and can be enjoyed by people of all ages. They are also a great way to get your daily dose of fruits and vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
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
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREAT GAZPACHO
Provided by Richard Snyder
Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
Tips for the Best Gazpacho:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will make or break your gazpacho. Look for ripe, in-season tomatoes that are bursting with flavor.
- Chill your ingredients: Chilled ingredients will help to create a refreshing, summery gazpacho. Chill your tomatoes, cucumbers, peppers, and onions before blending.
- Use a blender or food processor: A blender or food processor is the best way to get a smooth, creamy gazpacho. If you don't have a blender or food processor, you can also use a hand blender.
- Taste and adjust seasonings: Gazpacho is a versatile soup, so feel free to adjust the seasonings to your liking. Add more salt, pepper, vinegar, or olive oil to taste.
- Garnish with fresh herbs: A garnish of fresh herbs will add a pop of color and flavor to your gazpacho. Try basil, cilantro, or chives.
Conclusion:
Gazpacho is a refreshing, healthy, and delicious summer soup. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make the best gazpacho you've ever tasted. So next time you're looking for a light and flavorful meal, give gazpacho a try. You won't be disappointed!
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