Best Simple Gazpacho Recipes

SIMPLE GAZPACHO

Simple Gazpacho image

"Simple-as-can-be" best describes this hearty cold soup from Chris Brooks of Prescott, Arizona. "You just chop and combine the ingredients, then chill," she advises. "It tastes great with crunchy croutons or breadsticks."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 can (46 ounces) vegetable juice
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 cups chopped cucumber
2 cups chopped tomatoes
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
3 to 4 drops hot pepper sauce

Steps:

In a large bowl, combine all ingredients. Cover and chill for 2-3 hours before serving. Serve cold.

Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

DECEPTIVELY SIMPLE GAZPACHO

Deceptively Simple Gazpacho image

A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've never had any leftovers regardless of how many batches I make.

Provided by Kendra PeloJoaquin

Categories Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

6 -8 tomatoes, chopped (Roma or plum are best Don't lose the juice!)
1/2 large white onion, chopped finely (red is a nice alternative)
1/2 large white onion, chopped in 1/4 inch chunks
2 small cucumbers or 1 large cucumber, chopped
salt (preferably sea salt)
fresh ground black pepper
virgin olive oil
1 lemon, juice of
chopped basil or cilantro (preferably fresh)
2 cloves garlic (or a tablespoon of diced garlic from a jar)

Steps:

Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
Add the vegetables, then the seasonings.
I start w/ a little add more after I've mixed it all up.
Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
Taste and then add more salt, pepper, oil or basil to your preference.
I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.

Nutrition Facts : Calories 76.7, Fat 0.6, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 18, Fiber 3.6, Sugar 9.3, Protein 3.1

SIMPLE GAZPACHO, WITHOUT BREAD

SIMPLE GAZPACHO, WITHOUT BREAD image

Categories Soup/Stew Tomato No-Cook Vegetarian Quick & Easy Summer Vegan

Yield 4 servings

Number Of Ingredients 13

Ingredients

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:

1. 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. 2. 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. 3. Meanwhile, prepare the remaining ingredients and toss together in a large bowl. Season to taste with salt and pepper. 4. Spoon the chopped vegetables into soup bowls and pour or ladle in the gazpacho. Garnish with basil chiffonade or chopped fresh parsley, and serve.