Best 7 Creamy Tomato Gazpacho With Crunchy Pecorino Recipes

Unleash a symphony of flavors with our carefully curated collection of creamy tomato gazpacho recipes, a delectable journey that merges the richness of tomatoes with the tangy freshness of cucumbers, peppers, and onions. These recipes elevate the classic Spanish soup to new heights, adding layers of velvety creaminess, vibrant herbs, and the irresistible crunch of pecorino cheese. Whether you prefer a traditional approach or a contemporary twist, our selection offers a perfect balance of flavors and textures, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Creamy Tomato Gazpacho With Crunchy Pecorino image

At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste

Steps:

Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams

QUICK CLASSIC GAZPACHO

Quick Classic Gazpacho image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

CREAMY GAZPACHO

Creamy Gazpacho image

Provided by Kelsey Nixon

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups white bread, preferably day-old (or toasted), crusts removed and torn
2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped
2 cloves garlic, grated
1 English cucumber, roughly chopped
1 small jalapeno, seeded and minced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 large shallot, roughly chopped
1/4 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper

Steps:

Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
Gazpacho gets better the longer that it sits.

CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINO

CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINO image

Categories Soup/Stew Quick & Easy Yogurt

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste.

Steps:

1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces. 2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

REFRESHING GAZPACHO

Refreshing Gazpacho image

When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. -Amy Gurganus, Plymouth, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Ingredients

4 medium tomatoes, seeded and chopped
4-1/2 cups tomato juice
2 celery ribs, finely chopped
1 medium cucumber, peeled and chopped
1 medium red onion, finely chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1/4 cup minced fresh cilantro
1/4 cup cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons sugar
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and cubed

Steps:

In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados.

Nutrition Facts : Calories 111 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY CUCUMBER GAZPACHO

Creamy Cucumber Gazpacho image

Make and share this Creamy Cucumber Gazpacho recipe from Food.com.

Provided by country girl kim

Categories Vegetable

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs cucumbers, peeled and chopped
1 garlic clove, minced
3 tablespoons sweet onions, chopped
1 cup vegetable broth
2 cups plain yogurt
1 tablespoon lemon juice
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

Steps:

Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
Serve cold.
Garnish with fresh herbs such as coriander, dill, or basil.

Nutrition Facts : Calories 126.9, Fat 4.7, SaturatedFat 2.7, Cholesterol 16.5, Sodium 698.6, Carbohydrate 16.7, Fiber 1.2, Sugar 9.8, Protein 6.3

HEIRLOOM TOMATO GAZPACHO

Heirloom Tomato Gazpacho image

Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar

Steps:

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

Tips:

Choose ripe, juicy tomatoes for the best flavor.
If you don't have a blender, you can use a food processor or immersion blender.
Chill the gazpacho for at least 2 hours before serving for the best flavor.
Serve the gazpacho with your favorite toppings, such as croutons, chopped cucumber, or avocado.
For a vegan version of the gazpacho, omit the Pecorino cheese.

Conclusion:

Creamy tomato gazpacho with crunchy Pecorino is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a starter or a main course, this gazpacho is sure to please everyone at the table.