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Gazpacho Recipes

Category Vegetable
Gazpacho
Gazpacho is a delicious, tomato based, summer soup that is served cold. This page contains gazpacho recipes.
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By 3 found this helpful
May 6, 2010

With fresh veggies beginning to come in, this cold summer soup is wonderful. The kids loved it; called it salad in a soup bowl! Serve with grilled cheese sandwiches for lunch or as a first course for a nice dinner.

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Ingredients:

Soup: Garnish:

Directions:

Place the tomatoes in the blender and blend a few seconds at high speed. Add the green pepper, cucumber and onion slices a few at a time, and blend a few seconds after each addition.

Add the tomato paste and bread crumbs and blend until the mixture is thoroughly combined.

Place in a bowl, cover and chill in the refrigerator.

Combine the cumin and garlic in a small bowl. Stir in the mayonnaise and vinegar. Add the broth and mayonnaise mixture to the pureed vegetables.

IF desired, force through a sieve, pressing down on the residue to extract all the juice. I like the texture the residue gives to the soup.

Season the soup with salt and pepper and refrigerate for two to three hours.

Place each of the garnish ingredients in individual serving bowls. Before serving, stir the soup thoroughly and place in individual soup bowls. Pass the garnish ingredients separately

Servings: 6
Time:15 Minutes Preparation Time
0 Minutes Cooking Time

Source: A combination of recipes plus our family's tastes

By Nancy from Roanoke, VA

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Comment Was this helpful? 3

By 0 found this helpful
November 1, 2007

Ingredients

  • 1 can tomato soup
  • 1 soup can water
  • 2 Tbsp. vinegar
  • 2 Tbsp. olive oil
  • 1/4 cup green pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup cucumber, diced
  • tabasco sauce and salt to taste

Directions

Blend short time until smooth. Serve cold with one or two ice cubes. Croutons, diced onions, cucumber and pepper may be added at table, as desired.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
October 19, 2007

Ingredients

  • 1 medium onion, quartered
  • 1 medium cucumber, peeled and cored
  • 1 medium bell pepper, seeds removed
  • 1 qt. Italian-style tomatoes, drained
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  • 1 qt. tomato juice
  • 1 can beef consomme' (10 oz.)
  • 4 Tbsp. olive oil
  • 1/4 cup lemon juice
  • dash Tabasco sauce
  • salt and pepper
  • lemon slices
  • chopped parsley

Directions

Blend onion, cucumber, pepper and tomatoes in blender. Place in large bowl and add tomato juice, consomme', oil, lemon juice, Tabasco, salt and pepper. Stir well. Let sit at room temperature about 3 hours to blend flavors well. Chill 6-12 hours to meld flavors. Garnish with lemon slices and chopped fresh parsley at serving time.

By Robin from Washington, IA

Comment Was this helpful? Yes

October 11, 20050 found this helpful

This healthy and hearty recipe is good for thee!

Ingredients:

Directions:

Place the onion, pepper, cucumbers, garlic and fresh tomatoes in a processor, or blender until very finely chopped. Add the tomato juice, basil, salt, pepper, vinegar and hot sauce. Process until soup is the desired texture. Taste for seasoning; chill for at least one hour before serving.

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Garnish with finely chopped cucumber and whole basil leaves. Bon appetit!

By Greg

Comment Was this helpful? Yes

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May 6, 20100 found this helpful

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.

Ingredients

  • 4 cups tomato juice*
  • 1/2 medium onion, peeled and coarsely chopped
  • 1 small green pepper, peeled, cored, seeded, and coarsely chopped
  • 1 small cucumber, peeled, pared, seeded, and coarsely chopped
  • 1/2 tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 large tomato, finely diced
  • 2 Tbsp. minced chives or scallion tops
  • 1 lemon, cut in 6 wedges
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Directions

Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender. Puree.

Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.

Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.

Yield:6 servings--Serving Size: 1 cup

Each serving provides:

Calories: 87
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 593 mg*

*To cut back on sodium, try low-sodium tomato juice.

National Heart, Lung, and Blood Institute

Comment Was this helpful? Yes

May 6, 20100 found this helpful

Ingredients

Directions

Blend first 10 ingredients. Use blender or food mill to grind finely. Chill. Add finely diced vegetables and croutons. Stir into shaved ice. Serve in soup tureen.

By Robin from Washington, IA

Comment Was this helpful? Yes
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