GISPACHO RECIPES

GAZPACHO RECIPE | ALLRECIPES

Gazpacho Recipe | Allrecipes image

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

Provided by Kara

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

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

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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