Best 4 Cuban Gazpacho Recipes

Cuban gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. Made with a blend of fresh vegetables, fruits, and herbs, this cold soup is packed with flavor and nutrients. While there are many different variations of Cuban gazpacho, the most common ingredients include tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and lime juice. Some recipes also call for bread or rice, while others add meat or seafood. No matter what your preferences, there is sure to be a Cuban gazpacho recipe that you will enjoy.

Here are our top 4 tried and tested recipes!

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.

CUBAN GAZPACHO

Cuban Gazpacho image

Make and share this Cuban Gazpacho recipe from Food.com.

Provided by Ilysse

Categories Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup tomato juice
1/4 cup olive oil
2 medium onions
1 green pepper, seeded
1 red pepper, seeded
2 medium cucumbers, peeled and seeded
5 garlic cloves, peeled
5 large red ripe tomatoes, chopped
1/3 loaf Cuban bread
2 tablespoons vinegar
1 lime, juice of, only
1 teaspoon cumin (to taste)
2 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
red onion, diced
green pepper, seeded and diced
red pepper, seeded and diced
cilantro, chopped
green olives
black olives
avocado, diced

Steps:

Cut the vegetables in chunks. If you like, you can skin the tomatoes but it isn't necessary.
Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. Add tomato juice and oil with every batch to provide plenty of liquid.
For the last batch, soak bread in warm water, squeeze out excess water, add the bread and blend well.
Pour it all into a bowl or, like I do, a pitcher and add the vinegar and lime juice.
Season with salt, pepper, and cumin.
Mix well.
Chill in refrigerator until very cold.
Just before serving, garnish with all or any combination of the listed garnishes if you wish. The Italian in me likes a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 118.4, Fat 7.2, SaturatedFat 1, Sodium 632.1, Carbohydrate 13.4, Fiber 2.9, Sugar 7, Protein 2.3

CAJUN GAZPACHO

Cajun Gazpacho image

Horseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it's one of the best starters you can have in the heat of the summer.-Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 25

Ingredients

6 medium tomatoes, seeded and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
3 celery ribs, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
6 green onions, cut into pieces
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1 bottle (46 ounces) tomato juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 to 4 tablespoons olive oil
1 pound peeled and deveined cooked medium shrimp, lump crabmeat and/or crawfish

Steps:

In a food processor, process the first eight ingredients in batches until finely chopped., In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight., Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

CUCUMBER GAZPACHO

Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

Tips:

Select ripe and fresh vegetables: The quality of your ingredients greatly impacts the final dish, so choose the best produce you can find.
Use a variety of colors: Including different colored vegetables not only makes your gazpacho visually appealing but also ensures a well-balanced flavor profile.
Chill thoroughly: Gazpacho is best served cold, so make sure to chill it for at least 2 hours, or overnight, before serving.
Adjust the consistency: The desired consistency of gazpacho can vary, so add more or less water or vegetable broth to achieve your preferred texture.
Garnish generously: A variety of toppings can elevate your gazpacho, such as croutons, diced cucumber, chopped herbs, or a drizzle of olive oil.

Conclusion:

Cuban gazpacho is a refreshing, flavorful soup that is perfect for hot summer days. With its vibrant colors and zesty taste, it's a delightful dish that is both healthy and satisfying. Whether you're looking for a light lunch, a refreshing appetizer, or a unique way to enjoy your vegetables, Cuban gazpacho is sure to hit the spot. So grab your ingredients and give this delicious soup a try – you won't be disappointed!