COLD GAZPACHO
There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.
Provided by Lena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
- Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
- Cover and refrigerate until chilled, at least 1 hour.
- Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 20.6 g, Fat 14.3 g, Fiber 5.1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 18.8 mg, Sugar 11.6 g
COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
- Combine all ingredients in a bowl and season with salt and pepper to taste.
MAMMA CAYE'S GAZPACHO DE BLANCO (WHITE COLD SOUP)
My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time.
Provided by College Girl
Categories Vegetable
Time P1DT2m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
- May be made 2 to 3 days in advance.
Nutrition Facts : Calories 91.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 5.8, Sodium 764.7, Carbohydrate 14.3, Fiber 0.6, Sugar 6.8, Protein 5.6
MADE IN SPAIN WITH JOSE ANDRES - ANDALUCIAN COLD TOMATO SOUP - GAZPACHO
Categories Tomato
Number Of Ingredients 15
Steps:
- To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes. For the garnish: Preheat oven to 450??qF. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool. To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil
COLD GAZPACHO SOUP
Dinner ready in 15 minutes! Enjoy this easy gazpacho soup made with vegetables - a perfect meatless meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Place all ingredients except cilantro in blender. Cover and blend at medium-high speed until blended but still chunky, stopping blender occasionally to scrape sides.
- Pour into bowls; top with cilantro.
Nutrition Facts : Calories 75, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg
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