GAZPACHO TO BUY RECIPES

Name: Best Gazpacho Recipe
Yield: 4 Servings
Ingredients: ½ English hothouse cucumber, peeled, seeded; ½ large red bell pepper, stemmed, seeded; 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved; ½ large shallot, chopped; 1 garlic clove, finely grated; 2 tablespoons (or more) sherry or red wine vinegar; Flaky sea salt; 3 tablespoons olive oil, plus more for drizzling; Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

BEST GAZPACHO RECIPE RECIPE | BON APPÉTIT

Best Gazpacho Recipe Recipe | Bon Appétit image

A great, nay, the best gazpacho recipe starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red?

Provided by Rick Martinez

Yield 4 Servings

Number Of Ingredients 9

Ingredients

½ English hothouse cucumber, peeled, seeded
½ large red bell pepper, stemmed, seeded
2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved
½ large shallot, chopped
1 garlic clove, finely grated
2 tablespoons (or more) sherry or red wine vinegar
Flaky sea salt
3 tablespoons olive oil, plus more for drizzling
Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

Steps:

Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.
Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.
Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.
Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.

HEALTHY HOMEMADE GAZPACHO RECIPE BY TASTY

Healthy Homemade Gazpacho Recipe by Tasty image

Here's what you need: tomato, red bell pepper, onion, cucumber, bread, garlic cloves, oil, sherry vinegar, cold water, cumin, salt, pepper

Provided by Merle O'Neal

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 lb tomato, beefsteak or roma
1 red bell pepper, chopped
½ onion, chopped
? cucumber, peeled and chopped
1 slice bread, chopped, preferably stale
3 cloves garlic cloves, minced
? cup oil
1 tablespoon sherry vinegar, or red wine vinegar
1 cup cold water
1 pinch cumin, optional
salt, to taste
pepper, to taste

Steps:

Combine all of the ingredients above in a blender and blend until smooth.
Refrigerate to make the soup as chilly as you like
Enjoy!

Nutrition Facts : Calories 276 calories, CarbohydrateContent 22 grams, FatContent 20 grams, FiberContent 5 grams, ProteinContent 5 grams, SugarContent 10 grams

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