CANNED GAZPACHO RECIPES

QUICK CLASSIC GAZPACHO RECIPE | ALLRECIPES

Quick Classic Gazpacho Recipe | Allrecipes image

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Provided by Ben S.

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

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 85.2 calories, CarbohydrateContent 8.1 g, FatContent 4.6 g, FiberContent 1.7 g, ProteinContent 1.7 g, SaturatedFatContent 0.7 g, SodiumContent 215 mg, SugarContent 4.8 g

BEST-EVER GAZPACHO RECIPE - HOW TO MAKE GAZPACHO

Best-Ever Gazpacho Recipe - How to Make Gazpacho image

This super-fresh summery Gazpacho from Delish.com is all you'll want to eat on a hot summer day.

Provided by Lena Abraham

Categories healthy dinner party Summer Sunday lunch brunch dinner lunch snack

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 3 servings

Number Of Ingredients 11

Ingredients

2 lb. tomatoes, quartered
2 Persian cucumbers, peeled and chopped
1/2 red bell pepper, chopped
1 clove garlic, roughly chopped
2 tbsp. red wine or sherry vinegar
1/2 c. water
1/3 c. extra-virgin olive oil, plus more for garnish
Kosher salt
Freshly ground black pepper
2 slices country bread, cubed
2 tbsp. thinly sliced basil

Steps:

Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool. To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.

Nutrition Facts : Calories 395 calories

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