Best Summer Garden Gazpacho Recipes

SUMMER GAZPACHO

Summer Gazpacho image

Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 cups.

Number Of Ingredients 20

Ingredients

SOUP BASE:
2-1/2 cups tomato juice
3 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons minced fresh parsley
1/8 teaspoon hot pepper sauce or to taste
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice
VEGETABLES GARNISHES:
1 cup finely chopped tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 small cucumber, peeled, seeded, finely chopped
TOPPING:
Chopped avocado
Croutons

Steps:

In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.

Nutrition Facts :

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

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

Ingredients

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.

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.

SPEEDY SUMMER GAZPACHO

Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories HarperCollins Soup/Stew Summer Tomato Cucumber Bell Pepper Healthy Quick and Healthy Quick & Easy Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.