Best 3 Mixed Berry Gazpacho With Basil Recipes
Tantalize your taste buds with a refreshing and vibrant culinary journey as we delve into the world of Mixed Berry Gazpacho with Basil, a symphony of flavors that will transport you to a sun-drenched Spanish countryside. This delightful soup, originating from the heart of Andalusia, is a harmonious blend of sweet and savory, striking a perfect balance between the tangy acidity of berries and the cooling freshness of basil.
This article presents a collection of enticing recipes that explore the versatility of Mixed Berry Gazpacho. From the classic rendition brimming with summer berries to innovative variations featuring roasted red peppers, creamy avocado, and even a hint of ginger, each recipe promises a unique gustatory experience. Whether you're seeking a light and healthy lunch option, a vibrant appetizer to impress your guests, or a creative way to showcase the bounty of fresh berries, this culinary adventure has something for every palate.
**Classic Mixed Berry Gazpacho with Basil:** Embark on a culinary journey to the heart of Andalusia with this traditional gazpacho recipe that captures the essence of this beloved Spanish soup. Bursting with ripe berries, crisp cucumbers, and aromatic basil, this classic dish embodies the vibrant flavors of summer.
**Roasted Red Pepper and Mixed Berry Gazpacho:** Ignite your taste buds with a smoky twist on the classic gazpacho. Roasting red peppers adds a delightful depth of flavor, while a touch of cumin and paprika infuses the soup with a subtle hint of spice. Prepare to be captivated by the harmonious blend of roasted sweetness and tangy berries.
**Avocado and Mixed Berry Gazpacho:** Experience a creamy and luscious variation of gazpacho that combines the richness of avocado with the vibrant flavors of mixed berries. This recipe introduces a velvety texture and a touch of healthy fats, making it a satisfying and nutritious meal.
**Ginger and Mixed Berry Gazpacho:** Embark on a culinary adventure with this unique take on gazpacho, where the warmth of ginger meets the tangy sweetness of berries. A touch of honey adds a subtle sweetness, while a splash of lime juice brightens up the flavors. Prepare to be tantalized by this unexpected yet harmonious combination.
**Spicy Mixed Berry Gazpacho:** Ignite your palate with a fiery rendition of gazpacho that packs a punch. A combination of chili peppers and cayenne pepper adds a delightful kick, while the sweetness of berries provides a balancing act. This recipe is sure to leave a lasting impression on those who enjoy a bit of heat in their cuisine.
GAZPACHO WITH BASIL CRèME FRAîCHE
Nothing feels, tastes or shouts summer more than this refreshing melange of tomatoes with just a touch of other veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h45m
Yield 4
Number Of Ingredients 15
Steps:
- In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
- In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.
Nutrition Facts : Calories 240, Carbohydrate 46 g, Cholesterol 15 mg, Fat 1/2, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 950 mg
GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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
Tips:
- Use a variety of berries for the best flavor. Strawberries, blueberries, raspberries, and blackberries are all good choices.
- If you don't have fresh berries, you can use frozen berries. Just thaw them before using.
- Use a good quality olive oil. This will make a big difference in the flavor of the gazpacho.
- If you don't have time to chill the gazpacho for at least 2 hours, you can serve it immediately. However, it will be more flavorful if you chill it first.
- Garnish the gazpacho with fresh basil or mint before serving.
Conclusion:
This mixed berry gazpacho is a refreshing and delicious summer soup. It's easy to make and packed with flavor. The combination of berries, cucumbers, tomatoes, and basil is perfect for a hot day. Serve this gazpacho as a starter or main course, or enjoy it as a healthy snack.
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