Best Creamy Chickpea Gazpacho Recipes

CREAMY GAZPACHO

Creamy Gazpacho image

Provided by Kelsey Nixon

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups white bread, preferably day-old (or toasted), crusts removed and torn
2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped
2 cloves garlic, grated
1 English cucumber, roughly chopped
1 small jalapeno, seeded and minced
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1 large shallot, roughly chopped
1/4 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper

Steps:

Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
Gazpacho gets better the longer that it sits.

BEST GAZPACHO

Best Gazpacho image

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

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

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

CREAMY CHICKPEA GAZPACHO

Creamy Chickpea Gazpacho image

Chickpeas and tahini lend an addicting creaminess to classic gazpacho. Cool, refreshing, and hearty - the perfect summer dinner!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 13

Ingredients

1 15-ounce can chickpeas (garbanzo beans), drained (only 1/2 cup goes into the soup; you'll roast the rest)
3 tablespoons + 2 teaspoons extra-virgin olive oil (divided)
1 1/2 pounds fresh ripe tomatoes (cored and diced large (I usually use an heirloom mix but other types work just fine too))
1 medium cucumber (peeled and diced large)
1 small shallot (approx. 1 ounce, peeled and roughly minced)
2 medium cloves garlic (peeled and minced)
3 tablespoons freshly squeezed lemon juice
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Additional smoked paprika (diced cucumber and diced tomato for topping)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Add 1/2 cup of the chickpeas to the pitcher of a blender.
Rinse remaining chickpeas. Spread a couple of paper towels on a rimmed baking sheet and spread chickpeas on top. Gently blot tops of chickpeas with additional paper towels until they're relatively dry. Place the dried chickpeas in a bowl and drizzle with 2 teaspoons olive oil. Sprinkle with a couple of pinches of kosher salt and toss gently until coated with oil and salt. Discard paper towels and pour chickpeas onto baking sheet. Bake until golden and slightly crispy, 25-30 minutes.
While the chickpeas are roasting, make and chill the soup. To the 1/2 cup chickpeas already in the pitcher of the blender, add the remaining ingredients (aside from toppings). Puree until smooth. Taste and add additional salt and pepper if desired.
Place in an airtight container and refrigerate until very cold.
Ladle into bowls and top with cucumber, tomato, roasted chickpeas, and a light sprinkle of smoked paprika. Serve.