Best 3 Tias Gazpacho Recipes
**Tía's Gazpacho: A Refreshing Taste of Summer in a Bowl**
In the vibrant culinary landscape of Spanish cuisine, gazpacho stands out as a refreshing and flavorful cold soup, particularly during the hot summer months. This delectable dish originates from the southern region of Andalusia, where the abundant sunshine and fresh produce create the perfect symphony of flavors. Gazpacho's distinctive combination of ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil, blended together until smooth, creates a vibrant and colorful soup that tantalizes the taste buds. While the traditional gazpacho recipe forms the foundation of this culinary delight, variations have emerged over time, each adding a unique twist to the classic. This article presents a collection of gazpacho recipes that explore these variations, offering a culinary journey through the diverse interpretations of this beloved Spanish soup. From the traditional tomato-based gazpacho to variations featuring watermelon, green grapes, or almonds, these recipes showcase the versatility and creativity that make gazpacho a culinary masterpiece. Whether you seek a classic rendition or a contemporary interpretation, this compilation of recipes will guide you in crafting a refreshing and flavorful gazpacho that embodies the essence of summer.
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.
GAZPACHO
This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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, in-season tomatoes. This will ensure the best flavor in your gazpacho.
- Use a variety of tomatoes. This will add depth and complexity to the flavor of the soup. If you can find them, heirloom tomatoes are a great option.
- Don't be afraid to adjust the ingredients to your taste. Like it a little spicier? Add more chili peppers. Want it more garlicky? Add more garlic. The possibilities are endless.
- Chill the gazpacho thoroughly before serving. This will help to develop the flavors and make the soup more refreshing.
- Serve the gazpacho with a variety of toppings. This could include croutons, diced cucumbers, chopped onions, or even a dollop of sour cream.
Conclusion:
Gazpacho is a delicious, refreshing, and healthy soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. So next time you're looking for a light and flavorful soup, give gazpacho a try.
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