Best 3 Smooth Tomato Gazpacho Recipes
Gazpacho is a refreshing and flavorful cold soup that originated in the southern regions of Spain. It is typically made with fresh tomatoes, cucumbers, bell peppers, garlic, and olive oil. Gazpacho can be served as an appetizer or as a light meal on a hot summer day.
In this article, we will provide you with a classic recipe for smooth tomato gazpacho, as well as some variations that will allow you to experiment with different flavors and ingredients. We will also provide tips on how to make the perfect gazpacho, and we will answer some frequently asked questions about this delicious soup.
Here are the recipes that you will find in this article:
* Classic Smooth Tomato Gazpacho: This is the traditional recipe for gazpacho. It is made with fresh tomatoes, cucumbers, bell peppers, garlic, and olive oil.
* Spicy Gazpacho: This variation of gazpacho adds a kick of spice with the addition of chili peppers.
* White Gazpacho: This gazpacho is made with white tomatoes instead of red tomatoes. It has a lighter flavor than the classic gazpacho.
* Green Gazpacho: This gazpacho is made with green tomatoes instead of red tomatoes. It has a tart and refreshing flavor.
* Gazpacho with Avocado: This variation of gazpacho adds avocado for a creamy and rich texture.
* Gazpacho with Peaches: This gazpacho adds peaches for a sweet and fruity flavor.
* Gazpacho with Watermelon: This gazpacho adds watermelon for a refreshing and hydrating twist.
We are confident that you will find a gazpacho recipe in this article that you will love. So what are you waiting for? Start cooking!
SMOOTH TOMATO GAZPACHO
A quick spin in the blender is all it takes to transform raw vegetablesinto a silky soup. Almonds add rich flavor and body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Puree tomatoes, cucumber, onion, garlic, almonds, water, vinegar, oil, and 2 1/4 teaspoons salt in a blender until smooth; season with pepper. Refrigerate for at least 45 minutes. Drizzle with oil, and season with salt and pepper just before serving.
TOMATO GAZPACHO
Steps:
- Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, 1/4 cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
- Garnish: Olive oil
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:
- Choose ripe, flavorful tomatoes. This is the key to making a great gazpacho. Look for tomatoes that are deep red and have a sweet, juicy flavor.
- Use a variety of tomatoes. This will give your gazpacho a more complex flavor. Try using a combination of Roma tomatoes, cherry tomatoes, and heirloom tomatoes.
- Don't over-process the tomatoes. You want to keep some texture in your gazpacho. A few small chunks of tomatoes are fine.
- Chill the gazpacho thoroughly before serving. This will allow the flavors to meld and develop.
- Garnish with fresh herbs and vegetables. This will add a pop of color and flavor to your gazpacho.
Conclusion:
Gazpacho is a refreshing and flavorful soup that is perfect for summer. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a gazpacho that will impress your friends and family. So next time you are looking for a light and healthy meal, give gazpacho a try. You won't be disappointed!
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