Best Italian Gazpacho Recipes

ITALIAN GAZPACHO

Italian Gazpacho image

From The Balsamic Vinegar Cookbook. An Italian version of the traditional Spanish dish. This is wonderful with fresh from the garden vegetables.

Provided by ratherbeswimmin

Categories Peppers

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
1 red bell pepper, cut into 1 inch pieces
1 small red onion, coarsely chopped
2 cloves garlic, minced
1 1/2 cups tomato juice
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh basil, for garnish

Steps:

In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
Pulse a time or two, or until the vegetables are coarsely chopped.
Add in the tomato juice, vinegar, salt, and red pepper flakes.
Process until the vegetables are finely chopped.
Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
Transfer mixture to a large bowl and cover tightly.
Place in the refrigerator for at least 4 hours or overnight is better.
Add more seasoning, if needed, right before serving.
Ladle cold soup into chilled individual bowls.
Sprinkle with chopped fresh basil.
It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.

GAZPACHO - ITALIAN STYLE

GAZPACHO - ITALIAN STYLE image

Categories Soup/Stew Tomato No-Cook

Yield 8 servings

Number Of Ingredients 14

Ingredients

~ 2 lb. ripe tomatoes
~ 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
~ 3/4 cup water
~ 2 Tbl EVOO
~ 1 (15 oz.) can small white beans, rinsed and drained
~ 1/2 cup finely diced red onion
~ 1/2 cup mixed roasted red/yellow peppers
~ 1/2 cup chopped Kalamata olives
~ 1/2 cup chopped marinated artichoke hearts
~ 2 medium cloves garlic, minced
~ 2 tbl red wine vinegar
~ 1/2 tsp kosher salt
~ 1/4 tsp ground black pepper
~ Fresh basil sprigs

Steps:

1) Cut 1/2 lb of the tomatoes into chunks. 2) In a blender, combine tomato chunks, canned tomatoes, water and EVOO. 3) Blend until smooth and pour into a large bowl. 4) Seed and chop remaining fresh tomatoes and add to bowl along with remaining ingredients. 5)Stir, cover and refrigerate until cold, 4 hours or overnight.

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