Best 3 Gazpacho Ii Recipes

Gazpacho II is a refreshing, healthy, and flavorful cold soup that originated in the Andalusian region of Spain. This vibrant soup is perfect for a hot summer day or as a light and healthy meal. Made with fresh summer vegetables, such as tomatoes, cucumbers, bell peppers, and onions, gazpacho II is packed with vitamins, minerals, and antioxidants. The addition of garlic, olive oil, and vinegar provides a delicious balance of flavors, while the chilled soup is served with a variety of toppings, such as croutons, chopped vegetables, and herbs, adding an extra layer of texture and flavor. Whether you're looking for a refreshing lunch option or a healthy dinner recipe, gazpacho II is a delicious and nutritious choice.

Check out the recipes below so you can choose the best recipe for yourself!

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.

GAZPACHO

Gazpacho image

Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day

Provided by Mary Cadogan

Categories Dinner, Lunch, Soup, Starter, Supper

Time 25m

Number Of Ingredients 12

Ingredients

1 red onion , chopped
2 garlic cloves , finely chopped
1 red pepper , deseeded and chopped
4 ripe tomatoes , chopped
1 slice white bread , crusts removed and torn
500ml passata
300ml / half pint vegetable stock
5 tbsp olive oil , plus extra
4 tbsp wine vinegar
1 tsp Tabasco or harissa
1 tsp sugar
basil leaves , to serve

Steps:

Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium

GAZPACHO II

Gazpacho II image

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

Provided by Chef Sunshine

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 ounce) jar diced pimento pepper, drained
2 (12 fluid ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 garlic cloves, minced
1/2 cup crouton
1/4 cup chopped fresh chives

Steps:

In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice.
Blend at high speed for 30 seconds to puree the vegetables.
In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper.
Cover mixture and refrigerate until it is well chilled (about 2 hours).
Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls.
Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Nutrition Facts : Calories 162.9, Fat 12.4, SaturatedFat 1.8, Sodium 926.5, Carbohydrate 13.1, Fiber 2, Sugar 7, Protein 2.2

Tips for Making the Best Gazpacho:

Use ripe, fresh tomatoes. This will give your gazpacho the best flavor.
Chill your gazpacho before serving. This will help to enhance the flavors and make it more refreshing.
Add a variety of vegetables to your gazpacho. This will make it more nutritious and flavorful.
Use a good quality olive oil. This will add a rich flavor to your gazpacho.
Season your gazpacho to taste. You may need to add more salt, pepper, or vinegar depending on your personal preference.

Conclusion:

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 personal taste. With so many different recipes to choose from, you are sure to find one that you love. So next time you are looking for a light and healthy meal, give gazpacho a try!