Best Garden Gazpacho Recipes

GARDEN GAZPACHO

Steps:

• Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
• Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
• Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
• Chill until flavors combine and deepen, about 2 hours.

GARDEN GAZPACHO PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

GARDEN-FRESH GAZPACHO

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.

GAZPACHO GARDEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat. Cover and chill for at least 1 hour.

SUMMER GARDEN GAZPACHO

Steps:

• Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside.
• Place remaining bread in processor. Add tomatoes and garlic and process until coarse purée forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper.
• Ladle soup into chilled bowls. Top with croutons and serve.

CHUNKY GARDEN GAZPACHO

Steps:

• GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.
• Stir in remaining ingredients.
• Top each serving with one of the above listed garnishes.
• Serve chilled.
• VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.

GARDEN GAZPACHO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

CRUNCHY GARDEN GAZPACHO

Steps:

• In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
• Puree until smooth.
• ou may need to add some of the tomato juice depending on the consistency.
• Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
• Add tomato juice to your desired consistency.
• Chill for 30 minutes to combine flavors.
• Adjust seasoning to taste.
• Can be served at room temperature or cold.

GARDEN-FRESH GAZPACHO WITH AVOCADO CREMA

Steps:

• Avocado CREMA:
• Mash avocado in medium bowl until smooth. Stir in sour cream, lime juice and sugar. Refrigerate while preparing Gazpacho.
• Gazpacho:
• Combine all remaining ingredients except basil. Pour half into blender; blend until smooth. Add to remaining tomato mixture with basil; mix well. Refrigerate 2 hours.
• Serve Gazpacho topped with Avocado Crema.

GARDEN FRESH GAZPACHO

Steps:

• In a food processor combine all ingredience (except cucumber, bell pepper, tomatoes and chicken broth), chop to a fine blend. Empty into a 3-4 quart toureen. In a food processor combine all remaining ingredience cucumber, bell pepper, tomatoes and chicken broth, chop to a medium blend. Add to toureen and blend by hand. Cover and refrigerate until cold, about 3 hours. Serve in ice cold bowls, top with sourcream and celantro leaf garnish or float an avacado slice.

OLIVE GARDEN GAZPACHO ITALIANO

Steps:

• Using a blender or food processor, blend tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
• Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

GARDEN GAZPACHO

Steps:

• Small dice one tomato, yellow bell pepper, 1/2 cucumber, 1/2 red onion and 1 rib celery. Reserve in large bowl. Rough cut remaining tomato, cucumber, onion, celery.Place in blender. Add red bell pepper, tomato juice, vinegar, olive oil, parsley and garlic. Pulse to coarsely puree. Pour pureed vegetables into bowl with diced vegetables and mix. Season with salt and pepper to taste and refrigerate several hours. Serve in bowl or cups. garnish with diced avocado. supplement with grilled shrimp if making as a meal