Best Traditional Gazpacho Recipes

TRADITIONAL SPANISH GAZPACHO image

Yield 4-6 bowls

Number Of Ingredients 12

10 oz. of day old bread, crust removed
21 oz. of fresh summer tomatoes, skinned and seeds removed, chopped
1 clove of garlic, minced
1 medium sweet onion (Vidalia or other sweet variety) chopped
2 red bell peppers, skins removed and chopped
1 cucumber, peeled and seeds removed, chopped
1/2 tsp. ground Cumin
8 tablespoons of good Spanish Olive oil, extra virgin
2 tablespoons of good Spanish Sherry vinegar
2 tablespoons cold water, or more as needed
Diced tomato, cucumber and red bell pepper for garnish
Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)

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.

Traditional Gazpacho image

Provided by Martha Stewart

Number Of Ingredients 13

2 cups cubed crustless day-old bread
2 garlic cloves
Coarse salt and freshly ground pepper
2 pounds ripe tomatoes, preferably beefsteak, seeded
1 four-inch piece English cucumber, peeled and seeded
1 one-inch-thick slice green bell pepper
2 teaspoons red-wine vinegar
1 teaspoon sherry vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling
1 cup cold water, plus more for soaking
1/2 cup extra-virgin olive oil
1 cup torn rustic bread
Coarse salt and freshly ground pepper

Steps:

Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

Traditional Gazpacho image

Provided by lets.eat

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb tomatoes, roughly chopped (undrained) or 1 (14 ounce) can tomatoes (undrained)
1 medium cucumber, peeled and diced
2 -3 slices bread (a day or two old)
1/4 cup extra virgin olive oil, plus more for garnish
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
1 garlic clove, chopped (to taste)
salt and black pepper

Steps:

Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.

Nutrition Facts : Calories 185.4, Fat 14.2, SaturatedFat 2, Sodium 92.7, Carbohydrate 13.8, Fiber 2, Sugar 4.8, Protein 2.5