CUCUMBER GAZPACHO RECIPE RECIPES

Name: Gazpacho
Prep time: 45 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped; Tomato juice; 1 cup cucumber, peeled, seeded and chopped; 1/2 cup chopped red bell pepper; 1/2 cup chopped red onion; 1 small jalapeno, seeded and minced; 1 medium garlic clove, minced; 1/4 cup extra-virgin olive oil; 1 lime, juiced; 2 teaspoons balsamic vinegar; 2 teaspoons Worcestershire sauce; 1/2 teaspoon toasted, ground cumin; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh basil leaves, chiffonade

GAZPACHO RECIPE | ALTON BROWN | FOOD NETWORK

Gazpacho Recipe | Alton Brown | Food Network image

For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.

Provided by Alton Brown

Categories appetizer

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Steps:

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

GAZPACHO RECIPE | ALLRECIPES

Gazpacho Recipe | Allrecipes image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Provided by Kara

Categories Gazpacho

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 10 servings

Number Of Ingredients 14

Ingredients

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

Steps:

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Nutrition Facts : Calories 38.7 calories, CarbohydrateContent 9.2 g, FatContent 0.2 g, FiberContent 1.6 g, ProteinContent 1.6 g, SodiumContent 304.8 mg, SugarContent 5.8 g

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