GAZPACHO USING CANNED TOMATOES 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

EASY TOMATO GAZPACHO RECIPE | EATINGWELL

Easy Tomato Gazpacho Recipe | EatingWell image

Many gazpacho recipes are thickened with bread, but this one uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.

Provided by Carolyn Casner

Categories Healthy Vegan Vegetable Soup

Total Time 2 hours 25 minutes

Number Of Ingredients 10

Ingredients

2?½ pounds large tomatoes (4-5), cored and cut into pieces
1 English cucumber, cut into chunks
1 medium red bell pepper, seeded and cut into pieces
1 large clove garlic, crushed
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons plus 1 teaspoon red-wine vinegar, divided
1 teaspoon plus a pinch of salt, divided
1/2 teaspoon plus a pinch of ground pepper, divided
1 avocado
¼ cup chopped fresh basil

Steps:

Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.

Nutrition Facts : Calories 181.1 calories, CarbohydrateContent 13.6 g, FatContent 14 g, FiberContent 5.3 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 426.1 mg, SugarContent 6.8 g

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