Best Santa Fe Gazpacho Recipes

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SANTA FE BLACK BEAN GAZPACHO



Santa Fe Black Bean Gazpacho image

Make and share this Santa Fe Black Bean Gazpacho recipe from Food.com.

Provided by larry 2

Categories     Clear Soup

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 17

7 (16 ounce) cans black beans, drained
2 (4 ounce) jars capers, drained
1 large raw yellow onion, grated
1 small raw yellow onion, grated
3 (4 ounce) jars sliced pimientos, drained, rinsed
3 teaspoons cumin
4 tablespoons cilantro
3 limes, juice of
3 (8 ounce) cans green chilies, chopped variety
13 cups regular flavor V8 vegetable juice
6 tablespoons extra virgin olive oil
6 tablespoons Worcestershire sauce
1 1/2 cups garlic
3 tablespoons balsamic vinegar
2 (12 ounce) jars medium heat salsa
1 (6 ounce) jar bottle hot salsa
3 large chopped cucumbers

Steps:

  • Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
  • Chill at least three+ hours. SERVE cold!
  • Serve with: COBBETTES & corn tortillas.

Nutrition Facts : Calories 473.7, Fat 8.8, SaturatedFat 1.4, Sodium 1609.6, Carbohydrate 83.1, Fiber 23, Sugar 18.4, Protein 23.5

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

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

GAZPACHO



Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  • After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

SANTA FE GAZPACHO



Santa Fe Gazpacho image

Categories     Soup/Stew     Tomato     No-Cook     Lime     Avocado     Cucumber     Fall     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 11-ounce cucumber, peeled, halved lengthwise, seeded
1 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/4 pounds tomatoes, quartered
1 7.25-ounce jar roasted red peppers, drained
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chilies
2 large green onions, finely chopped
1/2 avocado, peeled, finely chopped
1/2 cup finely chopped peeled jicama
1/2 cup finely chopped plum tomatoes

Steps:

  • Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
  • Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.

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