Recipes for "gazpacho"

Place all ingredients in a large bowl. Use an immersion blender or blend in batches in a blender to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Adjust the seasonings to taste with more salt, pepper, sugar, or Tabasco.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

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Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.

Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.

Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.

Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.

Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

Place cucumber in the bowl of a food processor; pulse 5 to 6 times until chopped into very small pieces. Transfer cucumber to a large bowl. Repeat with bell peppers, celery, and onion; transfer each to the bowl with cucumber.

Combine plum tomatoes and garlic in the bowl of the food processor; pulse until finely diced. Pour over cucumber mixture.

Pour tomato juice, vinegar, and olive oil over cucumber mixture; stir in sea salt, black pepper, basil, parsley, and pepper flakes.

Cover the bowl with plastic wrap; chill in the refrigerator until flavors combine and deepen, about 2 hours.

Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.

Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.

Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.

Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.

Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.

Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.

Put the roughly chopped onion, bell pepper, cucumber, jalapeño, and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.)

Add the tomatoes and pulse until puréed. Add the watermelon and pulse again until smooth.

Pour into a large bowl.

If your blender isn't big enough, or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this as there is not enough liquid.)

Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.

Depending on how sweet your watermelon is—and how acidic or sweet your tomatoes are—you may need to add more or less red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.

Whisk in the salt and olive oil.

Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.

To serve, garnish with sour cream, diced avocado, and chopped fresh cilantro. Watermelon gazpacho is also good with a side of toasted rustic bread.

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Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.

Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized.

Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée.

Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar.

With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.

Chill before serving, garnish with chopped chives.

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Gather all ingredients.

Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.

Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.

Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

Combine tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, onion, cilantro, lemon juice, salt, and pepper in a large bowl.

Cover the bowl with plastic wrap and store in the refrigerator until ready to serve.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.

Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.

Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.

Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

Gather all ingredients.

In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.

In a blender or food processor, puree half of the mixture until smooth.

Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

Reserve 20 small watermelon cubes for garnish.

Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.

Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.

Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Peel just over half the cucumber, and set aside. Finely dice remaining unpeeled cucumber and reserve in the refrigerator.

For gazpacho dressing, cut peeled cucumber into large chunks and add to the jar of a large blender; add in red bell pepper, jalapeno, green onion, garlic, tomatoes, basil, salt, black pepper, sugar, wine vinegar, and olive oil. Blend until smooth; strain into a large bowl. You should have 7 to 8 cups dressing.

For salad, bring a large pot of salted water to a boil and cook macaroni until not quite tender with a bite, about 6 minutes, or about 15 to 30 seconds less than package directions. Drain very well and let cool slightly, stirring occasionally, about 5 minutes.

Stir macaroni into gazpacho dressing until very well coated. Wrap and refrigerate for at least 5 hours or up to overnight.

The next day, stir salad again, and then stir in reserved diced cucumber, red bell pepper, and red onion. Season with salt and freshly ground black pepper and serve.

Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.

Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.

Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.

Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.

Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

Prepare a bowl with ice water.

Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.

Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.

If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.

Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.

Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.

Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers.

Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth.

Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate.

Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice.

Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.