GAZPACHO ANDALUZ
Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.
Provided by Aubrey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 7
Number Of Ingredients 10
Steps:
- Combine water, tomatoes, bread, and oil in a large stock pot. Set aside.
- In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot.
- Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 46.5 g, Fat 9.4 g, Fiber 4.6 g, Protein 9.8 g, SaturatedFat 1.5 g, Sodium 553.4 mg, Sugar 7.8 g
GAZPACHO ANDALUZ
Gazpacho originated in Andalusia, the southern section of Spain. For the best flavor, you must be sure to use very ripe tomatoes, otherwise the taste falls flat. This recipe is from the Antigua Casa Sobrino de Botin in Madrid, and is in A Treasury of Great Recipes by Mary and Vincent Price. Prep time includes 1 hour of soaking, Cook time is chill time. Posted for ZWT.
Provided by breezermom
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.
- Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.
- Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.
- Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.
Nutrition Facts : Calories 321.5, Fat 16.7, SaturatedFat 4.6, Cholesterol 11.4, Sodium 1476.4, Carbohydrate 38.6, Fiber 4.3, Sugar 9.6, Protein 6.5
COOK'S ILLUSTRATED CREAMY GAZPACHO ANDALUZ
Steps:
- 1. Roughly chop 2 lbs of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in bowl. Add garlic, chile and 1 1/2 tsp salt; toss until well combined; set aside. 2. Cut remaining tomatoes, cucmber, and pepper into 1/4" dice; place in medium bowl. Mince remaining onion and add to diced vegetables. Toss with 1/2 tsp salt and transfer to fine mesh strainer set over medium bowl. set aside 1 hour. 3. Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid and soak 1 minute. Add soaked bread and any remaining liquid with roughly chopped vegetables and toss thoroughly to combine. 4. Transfer half of vegetable bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in 1/4 cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine mesh strainer into large bowl, repeat with remaining bread mixture and 1/4 cup oil. 5. Stir in vinegar, minced herb, and half of diced vegetables into soup and season to taste. Cover and refrigerate overnight.
GAZPACHO ANDALUZ
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl combine the bread and water and allow to soak for a few minutes. Place in a food processor with the peppers, onion, cucumber, garlic, and salt, to taste, and process until smooth. Add the tomatoes, vinegar, and olive oil and process until smooth.
- To serve, place in small bowls and garnish with diced tomatoes, peppers, and cucumbers. Drizzle with sherry vinegar.
CREAMY GAZPACHO ANDALUZ
For ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving. Red wine vinegar can be substituted for the sherry vinegar. Serve the soup with additional extra-virgin olive oil, sherry vinegar, ground black pepper, and diced vegetables
Provided by Abby Girl
Categories Onions
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
- Cut remaining tomatoes, cucumber, and pepper into ¼-inch dice; place vegetables in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.
- Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about ¼ cup) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
- Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil.
- Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.
- Note: If kosher salt is not available, half the amount of table salt can be used.
Nutrition Facts : Calories 344.6, Fat 28.1, SaturatedFat 4, Sodium 64.5, Carbohydrate 23.1, Fiber 5.5, Sugar 12, Protein 4.6
CREAMY GAZPACHO ANDALUZ
Steps:
- 1. Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside. 2. Cut remaining tomatoes, cucumber, and pepper into ¼-inch dice; place vegetables in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour. 3. Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about ¼ cup) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine. 4. Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil. 5. Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.
GAZPACHO ANDALUZ
Steps:
- Place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth. Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency. Place the blended contents in a tureen, bowl or pitcher. Allow to rest for 3 hours or overnight (or make in the morning). This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.
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