Best 7 Gazpacho With Herbs And Chiles Recipes

Gazpacho is a refreshing and flavorful cold soup originating from the southern regions of Spain, particularly Andalusia. It is made with fresh, ripe tomatoes, cucumbers, green bell peppers, onions, garlic, herbs, and olive oil. The addition of herbs and chiles gives this classic recipe an extra layer of complexity and depth. This delightful soup is perfect for hot summer days as it can be served chilled or at room temperature. Its vibrant colors make it an appealing dish to serve to guests, and its nutritional value makes it a healthy choice for a light meal or as a starter.

Here are our top 7 tried and tested recipes!

SUMMER GAZPACHO

Summer Gazpacho image

Provided by Whitney Chen

Time 2h

Yield 6 servings

Number Of Ingredients 18

Ingredients

10 tomatoes, quartered
1 jalapeno
6 cloves garlic
3 tablespoons olive oil
Salt and freshly ground black pepper
1 link chorizo, casing removed
2 stalks celery, chopped
1/2 onion, chopped
1 carrot, chopped
1/2 cup white wine
1 tablespoon tomato paste
3 cups low-sodium chicken stock
1 (14-ounce) can diced tomatoes
1 bay leaf
5 sprigs fresh thyme
1 tablespoon cumin
1 cup heavy cream
1 pint cherry tomatoes

Steps:

Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint
Preheat oven to 350 degrees F.
Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes.
Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

GAZPACHO WITH HERBS AND CHILES

Gazpacho with Herbs and Chiles image

Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

4 cups tomato juice
1 red onion, finely chopped (about 2 cups)
1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
1 red bell pepper, finely chopped (about 1 cup)
1 yellow bell pepper, finely chopped (about 1 cup)
2 tomatoes, seeded, finely chopped (about 1 cup)
1/4 cup Champagne vinegar or white wine vinegar
1 1/2 tablespoons chopped seeded jalapeño chile
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 garlic clove, minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)

LATE SUMMER GAZPACHO WITH HATCH CHILES

Late Summer Gazpacho with Hatch Chiles image

The order in which the ingredients are pulsed does not matter; just make sure you pulse the chopped hot pepper with at least one of the other vegetables so it all incorporates nicely. Hatch peppers are available later summer, grown in New Mexico and many chefs and cooks are crazy about them. If you can't find them, use a jalapeno or another kind of chile. The fennel adds a bright anise flavor. You can pulse the vegetables coarsely, or until they are pretty finely ground, and you can add more or less tomato juice as you please--gazpacho is a very personal balance between flavor and texture.

Provided by Katie Workman

Categories main-dish

Time 3h30m

Yield 12 servings

Number Of Ingredients 14

Ingredients

2 shallots, roughly chopped
1 red onion, roughly chopped
1 large seedless cucumber, cut into chunks
1 medium bulb fennel, trimmed, cored and cut into 1-inch pieces
1 mild Hatch pepper or jalapeno, stemmed, seeded and chopped
8 large plum tomatoes, cored, seeded and cut into 1-inch pieces
2 thin slices slightly dry white bread, crusts trimmed, ripped into chunks
3 cups tomato or vegetable juice (such as V8)
3 tablespoons extra-virgin olive oil (break out the good stuff for this recipe), plus extra for drizzling
2 tablespoons sherry vinegar
Kosher or coarse salt and freshly ground pepper
1 zucchini, diced small
1 red bell pepper, cored, seeded and diced small
Diced avocado and lime wedges, for serving, optional

Steps:

In the bowl of a food processor or in a blender, combine the shallots with the onion and pulse until finely chopped; do NOT puree! Turn into a large bowl. Place the cucumber, fennel and hot pepper in the food processor and do the same, then add them to the onion mixture. Then add half of the tomatoes with half of the bread chunks, pulse and turn them into the bowl as well. Finally, pulse the rest of the tomatoes with the remaining bread, add them to the lot and stir to mix.
Scoop 1 cup of the vegetable mixture back into the food processor, then add the tomato juice, olive oil and vinegar and season with salt and pepper. Puree the mixture, then add it to the bowl along with the diced zucchini and bell pepper; stir to mix. Check the seasonings.
Chill the soup for at least 3 hours and up to 2 days (the longer you let it sit in the fridge, the more the flavors meld) and serve quite cold. Stir well before serving, adjust the seasonings as needed and pass the diced avocado and lime wedges on the side if desired. You may also want to give the portions a final drizzle of extra-virgin olive oil.

HERBED GAZPACHO

Herbed Gazpacho image

For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10-12 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1 can (46 ounces) V8 juice, chilled
1 can (14-1/2 ounces) Italian stewed tomatoes
3 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium cucumber, chopped
1/2 cup Italian salad dressing
1/4 cup minced fresh parsley
4 to 6 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
Cooked chopped shrimp, optional

Steps:

In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired.

Nutrition Facts : Calories 85 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g 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

GOLDEN GAZPACHO

Golden Gazpacho image

A crunchy chilled dish of yellow pear tomatoes, sweet yellow peppers, garlic, and bits of red bell pepper, combined with traditional ingredients like cucumber, onion, and cilantro. Gazpacho is usually a chilled dish made of pureed or processed fruits and vegetables. We prefer to make ours thick and chunky, with plenty of garlic. This brightly colored and flavorful gazpacho is a refreshing side dish with red meat and potatoes. From "Fresh from Dover Canyon"

Provided by Mary Baker

Categories Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups yellow pear tomatoes, sliced in half
2 yellow bell peppers, seeds removed and diced
1 red bell pepper, seeds removed and diced
1 cucumber, peeled,seeds removed and diced
1 bunch green onion, chopped
3 cloves garlic, finely chopped
1 bunch cilantro, destemmed and finely chopped
1 jalapeno, seeds removed and diced
2/3 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons fresh oregano or 3 tablespoons fresh thyme
salt, to taste
fresh coarse ground black pepper, to taste

Steps:

Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
Taste the vinaigrette and add salt and pepper to taste.
Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
Serve chilled.
Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.

GAZPACHO

Gazpacho image

Categories Bread Food Processor Herb Tomato Appetizer Vegetarian Cucumber Summer Chill Healthy Vegan Green Onion/Scallion Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded
1 1/4 cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice
1/4 cup red wine vinegar, or as needed
Juice of 1/2 lemon, or as needed
1/4 tsp salt, or as needed
1/4 tsp cayenne pepper, or as needed
1 cup tiny croutons
1/2 cup thinly sliced chives or scallion greens

Steps:

1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

Tips:

Choose ripe, flavorful tomatoes for the best gazpacho. You can use a variety of tomatoes, such as Roma, heirloom, or cherry tomatoes.
If you don't have time to chill the gazpacho for several hours, you can serve it immediately. However, the flavors will be more developed if you chill it for at least 2 hours.
Serve the gazpacho with a variety of garnishes, such as croutons, diced cucumber, red onion, and chopped herbs. You can also drizzle it with olive oil or sherry vinegar.
Gazpacho is a great way to use up leftover vegetables. You can add almost any type of vegetable to gazpacho, such as zucchini, bell peppers, carrots, or corn.
If you want a creamier gazpacho, you can add a dollop of sour cream or yogurt.

Conclusion:

Gazpacho is a refreshing and delicious soup that is perfect for a hot summer day. It is also a healthy and nutritious soup that is packed with vitamins and minerals. With its simple ingredients and easy preparation, gazpacho is a great soup for beginner cooks and experienced chefs alike. So next time you are looking for a light and flavorful soup, give gazpacho a try.