Best Summer Garden Gazpacho Recipes

GAZPACHO RECIPE

Gazpacho Recipe image

This easy Gazpacho recipe is perfect! It is the exact right balance of flavors. If you are growing vegetables in your garden, this is exactly what you should make with them!

Provided by Lisa Longley

Categories Soup

Time 4h15m

Number Of Ingredients 19

Ingredients

4 cups tomato juice
1 small white onion (diced)
2 cups vine ripened tomatoes ((about three large tomatoes))
1 medium cucumber (seeded and diced)
1 bell pepper (diced (you can use either red or green - I use green))
2 scallions (diced into one inch of the green)
1/4 cup fresh parsley (chopped)
2 tablespoons lemon juice ((or the juice of one lemon))
2 tablespoons lime juice ((or the juice of one lime))
1 clove garlic (minced)
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried tarragon
1/4 teaspoon dried cumin
1/2 teaspoon tabasco sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Combine all of the ingredients.
For a soup with soome chunks left in it: Remove two cups at a time and blend until you get the consistency you want.
For a completely pureed soup: Blend all of the ingredients together in blender until smooth.
Chill soup for at least four hourss.

Nutrition Facts : Calories 137 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 847 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

GARDEN GAZPACHO

Garden Gazpacho image

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Provided by Cindy Anschutz Barbieri

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste

Steps:

Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
Chill until flavors combine and deepen, about 2 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g

SUMMER GARDEN GAZPACHO

Summer Garden Gazpacho image

This recipe can be prepared in 45 minutes or less. Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.

Yield Serves 2; can be doubled

Number Of Ingredients 9

Ingredients

2 1/2 cups 1/2-inch cubes trimmed French bread
1/3 cup chopped fresh basil
3 tablespoons bottled olive oil vinaigrette
2 medium tomatoes, cored, seeded, chopped
1 garlic clove, chopped
3 cups chilled regular or spicy mixed vegetable juice
1 cup drained canned garbanzo beans (chickpeas)
3/4 cup chopped yellow bell pepper
3/4 cup chopped seeded peeled cucumber

Steps:

Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside.
Place remaining bread in processor. Add tomatoes and garlic and process until coarse purée forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper.
Ladle soup into chilled bowls. Top with croutons and serve.