Best 3 Sunnys Easy Roasted Green Gazpacho Recipes

In the realm of refreshing and vibrant summer soups, gazpacho stands tall as a culinary masterpiece. Originating from the sun-kissed region of Andalusia in southern Spain, this cold soup has captivated taste buds for centuries. Our collection of recipes offers a delightful journey through the world of gazpacho, showcasing variations that celebrate the diverse culinary traditions of Spain and beyond. From the traditional green gazpacho, brimming with the verdant flavors of fresh vegetables, to the vibrant orange gazpacho, bursting with the sweetness of ripe tomatoes, our recipes cater to every palate. Indulge in the smoky allure of roasted red pepper gazpacho, where charred peppers lend a tantalizing depth of flavor. For a unique twist, try our watermelon gazpacho, where the juicy sweetness of watermelon harmonizes perfectly with tangy accents. And for those seeking a vegan delight, our white gazpacho, crafted with creamy almonds and refreshing cucumber, offers a symphony of flavors. Embark on a culinary adventure with our comprehensive guide to gazpacho, where each recipe promises a refreshing respite from the summer heat and a celebration of the season's bounty.

Here are our top 3 tried and tested recipes!

GREEN GAZPACHO

Green Gazpacho image

Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 large poblano pepper
3 tablespoons extra-virgin olive oil, plus more, for drizzling
4 large cloves garlic, smashed
1/4 cup lightly packed fresh mint leaves
4 English cucumbers, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small green or yellow heirloom tomato, seeded and finely chopped
1 tablespoon chopped fresh chives
Picked lump crabmeat or chopped cooked shrimp, for serving
Crusty bread, for serving

Steps:

Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

DEBI AND GABRIELE'S GREEN GAZPACHO

Debi and Gabriele's Green Gazpacho image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups seedless green grapes
3 scallions, roughly chopped
1 1/2 English cucumbers, peeled and cut into chunks
1 clove garlic
1 small bunch fresh parsley (leaves only)
1/2 avocado, cut into chunks
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Kosher salt and freshly ground pepper
1/4 cup sliced almonds, toasted

Steps:

Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.
Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

GAZPACHO

Gazpacho image

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

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

Tips:

To make the gazpacho even more refreshing, chill it for at least 2 hours before serving.
If you don't have any stale bread, you can toast some fresh bread and then crumble it.
For a spicier gazpacho, add a pinch of cayenne pepper or a few drops of hot sauce.
Garnish the gazpacho with your favorite toppings, such as chopped cucumber, tomato, onion, or bell pepper.
Serve the gazpacho with a side of grilled chicken, fish, or tofu for a complete meal.

Conclusion:

Sunny's Easy Roasted Green 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 taste preferences. Whether you like it spicy, mild, or somewhere in between, this gazpacho is sure to please. So next time you're looking for a light and healthy meal, give this recipe a try. You won't be disappointed!