SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES
Make this meal when the weather forecast is HOT, because the meal is not.
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.
REAL SPANISH GAZPACHO FROM SPAIN
Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!
Provided by MumofJuan
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse well the tomatoes,take off the stems.
- Peel the garlic clove.
- Peel the onion, chop in 3-4 pieces.
- Rinse the pepper, get rid of any single seed, chop coarsely.
- Peel well the cucumber, no green left.
- Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
- In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
- Notes:.
- Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
- For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
- Keeps well in fridge for a week, guess it won't last you a day, so good it is!
Nutrition Facts : Calories 378.5, Fat 36.5, SaturatedFat 5.1, Sodium 619.8, Carbohydrate 12.7, Fiber 2.7, Sugar 5.8, Protein 2.6
TRUE SPANISH GAZPACHO, ANDALUCIA STYLE
This recipe is loosely translated from Spanish on sabormediterraneo.com and is the closest to how I learned how to do it in Spain. I always get rave reviews on my gazpacho. I've added notes in parentheses as to how I do it, different additions or versions done by friends or family in Spain. I'm adding the original Spanish version as the last directions for anyone who may want to see it without my changes.
Provided by Raquel Grinnell
Categories Vegetable
Time 20m
Yield 4-6 cups, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the bread slices. Place in a bowl with water to cover, adding a little salt and oil. Reserve.
- Peel and chop tomatoes, peppers, cucumber, onion and garlic. Remove the seeds from the peppers. Mix all ingredients.
- In electric mixer, place the mixture of ingredients (in a batch or batches), add a little water and blend until creamy. Add the bread with water, vinegar and beat again until everything is well crushed and emulsified.
- Add cold water and mix well. Taste for salt, oil and vinegar.
- Put the gazpacho through a food mill to remove skin from peppers and tomato seeds. By having blended with the skin, (it is very difficult to peel them raw, without taking half of the pepper), it floats on the soup and is very unpleasant to the palate.
- Add more water if necessary, it must have the texture of heavy cream. Place in the refrigerator to get the desired temperature and when ready to serve sprinkle with a dash of extra virgin olive oil, mixing with a wooden spoon.
- Serve with a garnish of diced raw cucumber, cubes of bread (plain or toasted), diced pepper and chopped onion. You can add chopped tomato, chopped hard boiled egg or diced jamon serrano if you would like. Each item should be in a separate dish so that diners can use them to their liking. This is called "guarnición".
- SPANISH VERSION: GAZPACHO. 6 tomates maduros grandes y carnosos, 2 pimientos verde, 1 pimiento rojo, 1 pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadas de pan del día anterior sin la corteza, sal, aceite de oliva virgen extra, vinagre
- Preparación: Poner a remojo las rebanadas de pan. Se colocan en un cuenco con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar y trocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientos se les quita las semillas. Mezcle todos los ingredientes. En la batidora eléctrica, coloque la mezcla de ingredientes (en una tanda o en varias tandas), añada un poco de agua y triture hasta conseguir una crema. Se añade el pan con el agua, el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado.
- Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento. Al haberlos triturado con piel, (es muy difícil pelarlos en crudo, sin llevarse la mitad del pimiento), ésta queda flotando y es muy desagradable al paladar. Añadir más agua si fuera necesario, tiene que quedar una textura de crema líquida. Introducirlo en la nevera hasta conseguir la temperatura deseada y en el momento de servir rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera. Se sirve con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o tostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.
Nutrition Facts : Calories 1223.6, Fat 110.5, SaturatedFat 15.5, Sodium 2536.4, Carbohydrate 56.2, Fiber 12.2, Sugar 26.5, Protein 10
SPANISH GAZPACHO
Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked egg and sardines, tuna, or sliced cured ham like jamón Ibérico.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h20m
Yield About 5 cups
Number Of Ingredients 10
Steps:
- In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve.
TRADITIONAL SPANISH GAZPACHO
Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy
Yield 4-6 bowls
Number Of Ingredients 12
Steps:
- In a bowl, soak the bread in 1/2 - 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread. In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp). Refrigerate at least 2 hours and re-taste for salt. Serve chilled with garnish of chopped tomato, cucumber, red pepper; top with croutons or serve with crostini.
SPANISH GAZPACHO
There's a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. -Dave Schmitt, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.
Nutrition Facts : Calories 118 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SPANISH GRILLED HAM AND CHEESE WITH GAZPACHO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, 3/4 teaspoon salt and a few grinds of pepper in a blender. Puree on high speed until creamy, 1 to 2 minutes. Refrigerate until ready to serve.
- Divide half the cheese among 4 bread slices. Evenly top with the ham and remaining cheese and bread slices. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 of the sandwiches and cook, pressing with a heavy skillet, until golden brown on the bottom, 3 to 4 minutes. Flip the sandwiches, adding another 1 tablespoon butter to the pan. Cook, pressing with the skillet, until browned on the other side and the cheese is melted, about 3 minutes. Remove to a plate and sprinkle lightly with salt. Wipe out the skillet and repeat with the remaining 2 tablespoons butter and sandwiches.
- Season the gazpacho with salt and pepper, if necessary. Divide among small bowls. Serve with the sandwiches.
Nutrition Facts : Calories 670, Fat 42 grams, SaturatedFat 19 grams, Cholesterol 92 milligrams, Sodium 1616 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 28 grams, Sugar 7 grams
REAL SPANISH GAZPACHO
The gazpacho is a recipe specially cooked in Andalusia, the south of Spain,and that's where I come from! Reviewing recipes in this page I have found gazpacho recipes that have nothing to do with what is made in Spain, so I've decided to share with all of you the real recipe of this delicious cold vegetable summer soup, which can be served as a beverage, as a side dish or even as a main one. I hope you all enjoy it!.
Provided by Rosethorn
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- The first thing to do (after washing your hands lol) is to peel and deseed the tomatoes, garlic, pepper and cucumber.
- Wet the bread with some water and put all the ingredients in a food processor. And that's it!
- You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
- Refrigerate and serve cold (you can add ice instead of water).
- This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.
Nutrition Facts : Calories 651.2, Fat 19.7, SaturatedFat 3.2, Sodium 1152.8, Carbohydrate 104.1, Fiber 7.8, Sugar 15.4, Protein 16.8
SPANISH GAZPACHO
Steps:
- Soak bread in water 1 minute - squeeze dry and put in blender Blend with vinegar, mushed garlic, and shallot Add tomatoes, cucumber, onions and puree Add 1 cup still water - puree Slowly blend oil as machine is running Chill three hours Serve over diced tomatoes, cucumbers and peppers (or any other vegetable you prefer) Top with croutons
WHITE SPANISH GAZPACHO
Number Of Ingredients 6
Steps:
- Peel cucumbers, cut in chunks, remove seeds. Blend till smooth. Stir in ck broth and sour cream season with vinegar and salt...TASTE FIRST...chill serve in chilled bowls..garnish with pistachios, and garlic croutons. Diced cherry tomatoes.
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