GARDEN GAZPACHO RECIPES

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GARDEN GAZPACHO RECIPE | MYRECIPES



Garden Gazpacho Recipe | MyRecipes image

When you've got really great ingredients in your garden, a simple soup like this one has loads of flavor.

Provided by MyRecipes

Total Time 15 minutes

Prep Time 15 minutes

Yield Serves 4

Number Of Ingredients 8

4 ripe tomatoes (1 2/3 lbs. total)
½ cup finely chopped English cucumber
¼ cup finely chopped bell pepper
1 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 tablespoon slivered purple basil leaves
1 tablespoon minced jalapeño chile
2 teaspoons chopped fresh chives

Steps:

  • Cut 3 tomatoes into chunks and purée in a food processor. Pour into a bowl. Chop remaining tomato and stir into purée with cucumber, bell pepper, salt, and lemon juice. Ladle into soup bowls.
  • In a small bowl, combine basil, chile, and chives. Top each bowl of soup with a mound of the basil confetti.
  • Note: Nutritional analysis is per 3/4-cup serving.

Nutrition Facts : Calories 36 calories, CarbohydrateContent 7.9 g, FatContent 0.4 g, FiberContent 2.4 g, ProteinContent 1.8 g, SaturatedFatContent 0.1 g, SodiumContent 489 mg

GARDEN GAZPACHO | BETTER HOMES & GARDENS



Garden Gazpacho | Better Homes & Gardens image

There's no better way to use garden-fresh tomatoes than this easy gazpacho. This easy soup makes a great side dish, or even a light lunch.

Provided by Recipe adapted from The New American Herbal (Clarkson Potter)

Categories     Recipes and Cooking

Total Time 1 hours 30 minutes

Number Of Ingredients 9

2 pounds tomatoes, halved and seeded
1 seedless cucumber, peeled and quartered
1 large red sweet or Cubanelle pepper, seeded and coarsely chopped
1 small yellow onion, about 1/3 pound, coarsely chopped
1 jalapeno pepper, halved and seeded if desired
2 tablespoons sherry vinegar
3 tablespoons olive oil
1 tablespoon salt
Cilantro for garnish

Steps:

  • Add 2 cups water to a blender and process some of the tomatoes, onion, cucumber, and peppers in batches. Empty the puree into a large bowl, reserving 2 cups of puree to process each new group of vegetables. Whisk in the vinegar, olive oil, and salt to taste. Chill in the refrigerator for at least 1 hour. Spoon into bowls and garnish with cilantro.

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