Best Classic Gazpacho Recipes

Classic Andalusian Gazpacho image

Yield Makes 4 servings

Number Of Ingredients 9

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

Steps:

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

Quick Classic Gazpacho image

Provided by Ben S.

Yield 6

Number Of Ingredients 11

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, Carbohydrate 8.1 g, Fat 4.6 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 215 mg, Sugar 4.8 g

Classic Gazpacho image

Yield Serves 6

Number Of Ingredients 9

2 large tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted red bell pepper (available in jars)
3 cups tomato juice
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/8 teaspoon hot pepper sauce (such as Tabasco)

Steps:

Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.

Classic Gazpacho image

Provided by Food Network

Yield 6 Servings.

Number Of Ingredients 9

3/4 pound red ripe tomatoes (2 to 3)
2/3 cup chopped onions
1 large clove garlic
1 cucumber, peeled and seeded (about 6 ounces)
1 red bell pepper, chopped
4 ounces crustless French bread (about 3 cups coarsely chopped)
2 tablespoons Spanish OR very fruity olive oil
1/4 cup sherry vinegar
Garnish: About 6 finely-chopped Tablespoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons

Steps:

In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours.
Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes.

QUICK CLASSIC GAZPACHO image

Yield servings

Number Of Ingredients 11

1 14.5 oz cans diced tomatoes
1/2 cup water
2 tbs. extra virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice (about 2 cups)
1 small yellow bell pepper, seeded and cut into 1/4-inch dice (about 3/4 cup)
1 small onion, cut into 1/4-inch dice (about 1/2 cup)
2 med garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
2 tbs sherry vinegar
2 tbs chopped fresh parsley, basil or cilantro
salt and freshly ground pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve