Best Chias Gazpacho 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.

CHIA'S GAZPACHO

chia's gazpacho image

this is probably my favorite summer food-salad in a mug. it is very refreshing, not to mention low fat, low calorie, but full of vitamins and flavor

Provided by chia2160

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 onion, sliced
2 cloves garlic
3 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
2 lbs tomatoes, diced
1 cucumber, diced,seeded
1 green pepper, diced
2 tablespoons tomato paste
salt, pepper
1/3 cup chopped cilantro
1/3 cup tomato juice
Tabasco sauce
sour cream (to garnish) (optional)

Steps:

puree first 4 ingredients in processor.
reserve 1/2 c each tomatoes, cucumbers, green pepper, then add all the rest of the ingredients to processor, pulse until chunky. chill, 1-6 hours.
garnish with reserved vegetables and extra tabasco, and sour cream, to taste.

Nutrition Facts : Calories 168.5, Fat 10.8, SaturatedFat 1.5, Sodium 134.4, Carbohydrate 17.2, Fiber 4.3, Sugar 10.2, Protein 3.5

CHERRY TOMATO AND CHILE GAZPACHO

Cherry Tomato and Chile Gazpacho image

Provided by Giada De Laurentiis

Time 2h16m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound ripe cherry tomatoes (about 4 cups)
2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
1 jalapeno chile, stemmed, seeded, deveined, and coarsely chopped
1 serrano chile, stemmed, seeded, deveined, and coarsely chopped
1 large or 2 small shallots, coarsely chopped
1 clove garlic, smashed
2 tablespoons apple cider vinegar
2 to 3 teaspoons hot sauce (recommended: Tabasco)
1 1/2 teaspoons kosher salt, plus extra for seasoning
Vegetable oil, for frying
1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2-inch cubes
3 tablespoons grated Parmesan

Steps:

For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
Drain on paper towels and sprinkle with the Parmesan.
To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

Nutrition Facts : Calories 228 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 672 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams