Best 7 Great N Easy Gazpacho Recipes
Searching for a refreshing, nutritious, and flavorful dish that's a breeze to prepare? Look no further than the delightful gazpacho, a traditional Spanish cold soup that embodies the essence of summer. This vibrant soup, packed with the goodness of fresh vegetables, herbs, and spices, is not only a culinary delight but also a healthy choice, boasting a myriad of vitamins, minerals, and antioxidants. Whether you're a seasoned chef or a novice cook, this article will guide you through the art of crafting the perfect gazpacho, offering a collection of easy-to-follow recipes that cater to diverse tastes and preferences.
Let's cook with our recipes!
QUICK & EASY GAZPACHO
I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GAZPACHO
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
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.
GREAT GAZPACHO
Provided by Richard Snyder
Categories Soup/Stew Food Processor Tomato Vegetable Quick & Easy Cucumber Bell Pepper Summer Chill Bon Appétit Santa Monica California
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
GREAT 'N EASY GAZPACHO
I find that this recipe is just so easy! Even better with a food processor. Great way to eat loads of veggies. One of my favorites!
Provided by Allyson Ben-Israel
Categories Gazpacho
Time 2h30m
Yield 10
Number Of Ingredients 12
Steps:
- Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 8 g, Fat 1.6 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 160.4 mg, Sugar 4.4 g
GREAT 'N EASY GAZPACHO
I find that this recipe is just so easy! Even better with a food processor. Great way to eat loads of veggies. One of my favorites!
Provided by Allyson Ben-Israel
Categories Gazpacho
Time 2h30m
Yield 10
Number Of Ingredients 12
Steps:
- Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 8 g, Fat 1.6 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 160.4 mg, Sugar 4.4 g
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
Tips:
- Choose ripe, flavorful tomatoes for the best gazpacho. Summer tomatoes are ideal.
- 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 let it chill for at least 30 minutes.
- Garnish the gazpacho with your favorite toppings before serving. Some popular choices include croutons, diced cucumbers, chopped onions, and crumbled cheese.
- Gazpacho can be stored in the refrigerator for up to 3 days. However, the flavors will be best if you enjoy it within 24 hours.
Conclusion:
Gazpacho is a refreshing and flavorful soup that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like it spicy, mild, or somewhere in between, there is a gazpacho recipe out there for you. So next time you are looking for a healthy and delicious meal, give gazpacho a try.
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