Gazpacho recipes? I try Pepa's, but she's vague on the proportions. I leave out the barbiturates.

Here's one from my files from Steve Raichlen: Grilled Gazpacho

GRILLED GAZPACHO

Method: Direct grilling

Special Equipment: 2 long bamboo skewers, soaked for 1 hour in cold water to cover and drained

Ingredients

4 scallions, both white and green parts, trimmed
2 cloves garlic, peeled
1 medium red onion, peeled and quartered (but root ends left on)
1/3 cup extra-virgin olive oil
2 slices (each 3/4 inch) country-style white bread or French bread
5 fresh, ripe medium tomatoes (about 2 1/2 pounds)
1 medium red bell pepper
1 medium green bell pepper
1 medium cucumber, peeled
1/4 cup mixed chopped fresh herbs, such as basil, oregano, tarragon, and/or Italian (flat-leaf) parsley
2 tablespoons red wine vinegar, or more to taste
1/2 to 1 cup cold water, or more as needed
salt and freshly ground black pepper, to taste

Directions

1. Preheat the grill to high.

2. Finely chop the scallion greens and set aside for garnish. Thread the scallion whites crosswise on a skewer and add the garlic cloves. Thread the onion quarters on a second skewer. Lightly brush the scallion whites, garlic, and onion quarters with about a tablespoon of the oil.

3. When ready to cook, oil the grill the grate. Place the skewers on the hot grate and grill, turning with tongs, until the vegetables are nicely browned, 4 to 8 minutes in all. Transfer to a plate to cool. Add the bread slices to the grate and grill until darkly toasted, 1 to 2 minutes per side. Set aside. Grill the tomatoes and bell peppers until the skins are nicely charred, about 8 to 12 minutes in all for the tomatoes, 16 to 20 minutes for the peppers. Transfer to a platter to cool. Using a pairing knife, scrape the charred skins off the tomatoes, onions and peppers (don't worry about removing every last bit). Core and seed the peppers.

4. Cut the scallion whites, garlic, onions, toast, tomatoes, bell peppers, and cucumber to 1 inch pieces. Place the pieces in a blender, adding the tomatoes first, along with the herbs, 2 tablespoons vinegar, and the remaining oil. Process to a smooth puree. Thin the gazpacho to a pourable consistency with water as needed, and season with salt and pepper.

5. The gazpacho can be served now, but it will taste even better if you chill it for an hour or so to allow the flavors to blend. Just before serving, correct the seasoning, adding salt or vinegar as necessary. To serve, ladle the gazpacho into bowls and sprinkle with the chopped scallion greens.

Serves 8 as a first course

From Steven Raichlen

http://www.wchstv.com/gmarecipes/grilledgazpacho.shtml

 
Another one from my files: Zucchini Gazpacho

ZUCCHINI GAZPACHO

1 big zucchini
2 yellow tomatoes
1/2 green bell pepper
1 small sweet onion, chopped into quarters
2 cloves garlic
2 slices white bread, crusts removed (cut or torn in small pieces)
1/4 cup extra virgin olive oil
Tabasco
salt
pepper
3 tbsp parsley, chopped
juice of 1/2 an orange
extra olive oil for drizzling

Blend the zucchini, tomatoes, onion quarters, bell pepper, olive oil and garlic in a food processor. Get it a bit combined and then add (blend in) the bread, a bit of Tabasco, parsley and orange juice. Taste and add salt and pepper as needed.

Serve into individual bowls and drizzle with the olive oil.

From La Cucina Italiana magazine

http://www.jemangelaville.com/2007/07/01/its-hot-out-time-for-zucchini-gazpacho-and-a-dinner-out/

 
Here is my favorite from the NYTimes Bread and Soup Cookbook 1972. I make it and keep it in

a pitcher in the fridge at all times in the summer.

4 C cold canned tomato juice (try to find Campbells)
3 C undiluted COLD canned beef consomme (not broth)
1/4 t. or to taste, Tobasco
4 T olive oil
1 teasp salt
juice of 1 lemon
3 T wine vinegar
4 large ice cubes
4 large tomatoes peeled and seeded
4 garlic cloves peeled
2 large cukes
2 large green peppers, pith and seeds removed (I only use one, I don't like peppers very much)
10 green onions plus chives
1/2 C parsley minced. ( I often omit)

Place tom juice, tabasco,olive oil, salt, lemon juice, garlic cloves and ice cubes in blender. Blend for 1 minute.

The recipe goes on to say that you should chop the rest and serve it for garnish to the soup. I put it all in the blender together and make gazacho. I think the consomme is the secret in this recipe. Delicious. Try it.

 
Meryl, this answers a question I didn't ask--what to do with the zucchini that got away.

 
Here is a few to take a look at Joe. I am making the one that Janet posted today

* Exported from MasterCook *

Chunky Gazpacho

Recipe By :Cooking Light Magazine, July/August, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method

6 cups coarsely chopped tomato
--about 3 pounds
32 ounces low-sodium tomato juice
2 cups coarsely chopped peeled cucumber
--about 2 medium
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped vidalia
--or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves -- minced

1. Combine all ingredients in a large bowl; stir well. Cover and chill.

Yield: 8 servings (serving size: 1 1/2 cups).

- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Cook's Illustrated Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Cook's Illustrated Quick Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
QUICK FOOD PROCESSOR GAZPACHO:
Using the same ingredients and quantities as for Gazpacho, core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl. Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe.

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. - - - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

Cook's Illustrated Spicy Gazpacho

Recipe By :CI
Serving Size : 8 Preparation Time :0:00
Categories : Cold Soups

Amount Measure Ingredient -- Preparation Method3 ripe medium beefsteak tomatoes(about 1
1/2 pounds)(about 4 cups)cut into 1/4
inch dice
2 small red bell peppers (about 1 pound)(about 2
cups)
2 small cucumbers (about 1 pound)(about 2 cups)
1/2 small sweet onion or 2 large shallots -- peeled and minced
(about 1/2 cup)
2 medium garlic cloves -- minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
2 1/2 tablespoons minced chipotle chile in adobo sauce -- minced
1/4 cup chopped cilantro
6 tablespoons fresh lime juice
2 teaspoons zest from 2 limes
5 cups tomato juice -- preferably Welch’s
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
QUICK FOOD PROCESSOR GAZPACHO:
Using the same ingredients and quantities as for Gazpacho, core and quarter tomatoes and process in workbowl of food processor fitted with steel blade until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; transfer to large bowl. Cut cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process separately until broken down into 1/4- to 3/4-inch pieces, about 12 one-second pulses; add to bowl with tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe.

NOTES : Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pineapple Gazpacho

Recipe By :Cooking Light Magazine, August 1997
Serving Size : 4 Preparation Time :0:00
Categories : Cold Soups Soups And Stews

Amount Measure Ingredient -- Preparation Method1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice vinegar
1/2 teaspoon habanero pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 cored peeled pineapple -- cut into chunks
--1 1/2 pounds
1 medium cucumber -- peeled
--seeded and quartered
1 tablespoon brown sugar
1/4 cup finely diced cucumber -- seeded and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro

1. Place first 9 ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. 2. Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber miuture.

- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

ROASTED TOMATO AND RED PEPPER GAZPACHO

Recipe By :Bon Appétit, July 2004 / orchid
Serving Size : 10 Preparation Time :0:00
Categories : Cold Soups Soups And Stews
Vegetarian

Amount Measure Ingredient -- Preparation Method4 pounds plum tomatoes -- halved
5 large red bell peppers -- divided
4 medium-size red onions -- divided
1/2 cup extra-virgin olive oil
3 cups water -- divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber -- peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil preparation

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

NOTES : The gazpacho needs to be started a day ahead, so be sure to plan accordingly. - - - - - - - - - - - - - - - - - - -

 
Janet, I just made your gazpacho recipe and really like it.

I have it in the fridge chilling now. I had to make a couple of changes to it. The grocery store didn't have beef consomme so I used two cans of French onion soup instead. I cut back on the onions a bit because of that. I used one green pepper as you advised and that was the perfect amount for me too. I added a little pickled jalapeno juice to it to perk it up a bit. I used Clamato juice because I love Clamato juice. I can't wait for it to chill so I can have a cup of it. Great idea to keep it in a pitcher; that's what I did too. Thanks for the recipe, it's a keeper!

 
Joe, here's a really different one, Mango Gazpacho

The whole is more than the sum of it's parts. It's a great summer refresher

Mango Gazpacho

Use a blender rather than a food processor to puree the mangos into a creamy liquid. Salt balances the mango and brings out its flavor. I served this as a first course for book club in really funky-looking martini glasses, and the girls raved about it.

INGREDIENTS:
7 large or 9 smaller ripe Manila mangoes (see my note about using frozen mango slices)
About 3-4 cups ice water (amount depends on size of mangoes)
2 tablespoons light brown sugar
1/2 cup olive oil
1/2 cup seasoned rice wine vinegar
1 teaspoon salt or to taste, depending on mangoes' sweetness
1/2 tablespoon fine white pepper
1/2 small red onion, diced
1 1/2 cups diced English cucumber (or regular cucumber with most of seeds scooped out)
1/2 cup sliced strawberries + 2 thinly sliced strawberries for garnish (if you cannot find sweet strawberries, omit from recipe)
1 bunch chives, snipped, 2 tablespoons set aside for garnish

INSTRUCTIONS:
To cut the mango off its pit, stand on larger end.

Slice down one side of the long pit and then slice down the other side of pit, being careful not to slice too close or you will just end up with more strings. Take a couple of skinny slices off the remaining sides.

Hold each mango side (still with skin) and make cross-hatch cuts into the fruit, cutting just to the skin. Bend back the skin and carefully cut off each square of the cross-hatching. As you cut off mango cubes, place into large blender jar. (Set aside 1 cup of cubes for garnish.)
Puree; drizzling in the water. Add equal parts water to equal parts mango. You'll have to do this in two batches.

Add the brown sugar, olive oil, rice vinegar, salt and white pepper to the last batch and then combine all of the pureed mango liquid in a large bowl or pitcher. Cover and chill for at least 2 hours.

Stir the onion, strawberries, cucumber and chives into the mango mixture 15 minutes before serving.

Ladle into glass bowls and garnish each serving with a few cubes of mango, strawberry slices and some snipped chives.

Serves 6, generously

NOTE from Judy: Instead of fresh mangos, I used frozen mangos bought at Central Market (HEB brand). They were in a 14-oz bag, and I used 3 bags mangos and 3 cups ice water. I defrosted the frozen bags in the refrigerator. I think that helped keep a good texture to the mango pieces. This made 2 quarts of gazpacho.

 
Janet's recipe reminds me of Bull Shot. Remember the drink mixer that came

in little cans years ago that was a seasoned tomato/beef broth mix. When I tended bar many years ago I used to love to drink the stuff icy cold and "virgin" when I was working.

 
Add chopped avocado, jalapeno, celery and cilantro to the recipe

We had a bowl of wet "Mexican salsa" with cocktail shrimp served around the rim - yummy! It was gazpacho to me! Loved the avocado! Colleen

 
Thanks, everyone. These all sound great. I am just about to be inundated with tomatoes, I can tell.

 
New York Times just published a heartier version: Creamy, Garlicky Tomato Gazpacho With Crunchy Peco

Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
From the New York Times

6 tablespoons grated pecorino Romano

2 large tomatoes (about 1 pound), cored and roughly chopped

1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt

1/4 cup extra virgin olive oil, more for serving

12 basil leaves, roughly chopped, more for serving

2 large garlic cloves, peeled and roughly chopped

2 scallions (white and light green parts), roughly chopped

2 ice cubes

1 3/4 teaspoons kosher salt, more to taste

1 1/2 teaspoons red wine vinegar, more to taste

Pinch cayenne pepper

Ground black pepper to taste.

1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.

2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

Yield: 4 servings.

 
You must log in or register to reply here.
Back
Top