Best Martha Rose Shulmans Gazpacho Recipes

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MARTHA ROSE SHULMAN'S GAZPACHO



Martha Rose Shulman's Gazpacho image

Here's something to do with that last bit of baguette that's too hard to eat, and the last of this summer's tomato crop. The bread gives gazpacho, which has its origins in Andalusia long before the tomato arrived in Europe (it was made simply with stale bread, water, vinegar, garlic and olive oil), its wonderful texture. Keep a pitcher on hand in the refrigerator for refreshing snacks and quick, healthy lunches.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 13

2 thick slices stale French bread, crusts removed (about 1 ounce)
1 pound ripe tomatoes, cored and peeled
2 garlic cloves (more to taste), halved, green shoots removed
1 slice red or white onion, coarsely chopped and rinsed with cold water
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt and freshly ground pepper
Garnishes (optional)
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped green pepper
1/2 cup small croutons (a good destination for the rest of your stale bread)
1 hardboiled egg, finely chopped

Steps:

  • Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water.
  • Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
  • Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses or bowls and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 4 grams, TransFat 0 grams

GAZPACHO SANS BREAD



Gazpacho sans Bread image

The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor is the same - ripe tomato blended with vinegar, onion, garlic, and olive oil. Keep it in a pitcher in the refrigerator and enjoy a few days of soup.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 13

2 slices red or white onion
2 pounds ripe tomatoes
2 to 3 garlic cloves, to taste, halved, green germ removed
2 tablespoons olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt and freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/2 cup finely chopped green or yellow pepper
1/2 cup finely chopped celery
Slivered fresh basil or chopped fresh parsley for garnish

Steps:

  • Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  • Combine the tomatoes, garlic, onion, olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
  • Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper.
  • Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 7 grams

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

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

GAZPACHO



Gazpacho image

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving

Steps:

  • In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
  • Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g

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