Best 3 Glorious Gazpacho Recipes

GAZPACHO

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.

CHEF JOHN'S WHITE GAZPACHO

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.
• Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
• Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.

GLORIOUS GAZPACHO

Steps:

• Combine the tomatoes, onion, pepper and cucumber.
• Stir in the shallot, garlic, vinegar, sugar, lemon juice, and olive oil.
• Use a blender or food processor to puree.
• I like this better if it is a bit chunky but puree according to taste.
• Pour this mixture into a bowl.
• Season with salt and pepper according to taste.
• Let this mixture sit in the refrigerator for any thing from a couple of hours to a day (better).
• When you want to serve it, let it sit out til it reaches room temperature (about half an hour).
• Scoop into bowls and sprinkle with toppings.
• I like to serve this with cheesy garlic bread.
• It is soooo good.