Does anyone know of a good gazpacho recipe?

Question

I want to make a really authentic Spanish gazpacho for some Spanish friends. Does anyone know of a proper recipe?

Answer 1

1 clove garlic, peeled
1 slim cucumber, peeled/cut
4 tomatoes, cut in eighths
1/2 green pepper, seeded/sliced
1 teaspoon salt
1/4 teaspoon pepper
1/2 small onion, peeled/sliced
2 tablespoons olive oil
3 tablespoons wine vinegar
1/2 cup ice water


Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped.
Chill thoroughly and serve.
May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons.

Answer 2

Gazpacho Recipe
Given my spanish origins this is an ultimate favorite for the summertime.
4 tomatoes (must be very ripe)
1 cucumber (if large 3/4)
1/2 green pepper
2 garlic cloves
1/2 yellow onion
1 pinch salt
1 pinch pepper
olive oil (to taste)
vinegar (to taste)
bread
garnish
onions (finely chopped)
tomatoes (finely chopped)
pepper (finely chopped)
cucumbers (finely chopped)
croutons
4 servings

1. Place all the veggies in the blender.
2. Add the condiments after all is blended, to taste.
3. Bread is the last thing to add and the amount depends on the consistency you want to give the gazpacho.
4. Put in the fridge as the Gazpacho is to be served cold. This is why in Spain it is considered a Summer 1st plate. Serve the finely chopped veggies in little bowls and have your guests serve themselves once they are ready to eat it.

Answer 3

Chunky Garden Gazpacho

Serving Size: 5

Ingredient -- Preparation Method

1 15 ounce can tomato sauce (1 1/2 cup)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 med. tomato, cut in 1/2" cubes
1 med. green pepper, chopped
1 sm. sweet red pepper, chopped
1 stalk celery, chopped
1 clove garlic, finely minced
1 cucumber, seeded & chopped
1 scallion, chopped
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley (optional).

In a medium size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings.

VARIATIONS: Add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.

Black Bean Gazpacho

Ingredients:

2 1/2 stalks celery -- finely chopped
3 medium tomatoes -- finely chopped
1/3 cup purple onions -- finely chopped
1/4 cup red bell pepper -- finely chopped
1/4 cup yellow bell pepper -- finely chopped
2 whole cucumber -- seeded
2 green onion -- chopped
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon Tabasco sauce
3/4 teaspoon lemon juice
1/2 teaspoon garlic powder
3 cups vegetable juice
2 tablespoons parsley -- chopped
3 cups black beans - washed, cooked
1 tablespoon balsamic vinegar

Combine all ingredients and chill before serving. (We chop all the ingredients up fairly finely)
Serving Ideas: Goes great with a salad or just fresh bread

NOTES : summer vegetables in a spicy tomato base. Serve it chunky or pulse in a food processor for a smoother consistency.

Avocado Gazpacho
Yield: 4 Servings

Ingredients

1 cucumber peeled, seeded,
-chopped
2 garlic cloves; quartered
2 shallots; quartered
1 green bell pepper; seeded,
-roughly chopped
1 c torn lettuce
1 tb chopped fresh dill
1 ts chopped fresh dill
1 tb red wine vinegar
1 c chicken stock
1 avocado
1/2 lemon (juice only)
2 tb vodka
1 salt
1 ground white pepper

Instructions

PLACE THE CUCUMBER, garlic, shallots, green pepper, lettuce, 1
tablespoon dill, vinegar and chicken stock (in that order) in the
container of a blender or food processor. Blend until smooth. Cut the
avocado in half lengthwise. Peel and remove the pit. Roughly chop
half the avocado and add it to the mixture in the blender or
processor. Blend until smooth. Transfer to a medium bowl. Finely chop
the remaining avocado and sprinkle with the lemon juice. Stir this
into the gazpacho; add the vodka, salt and white pepper to taste.
Stir gently and chill thoroughly before serving. Garnish with
remaining chopped dill.

Answer 4

Sure, here goes,...this'll yield you like, 4 quarts. You'll need: 2-1/2 lbs. of tomatoes, peeled and diced;1/2 lb. of onions(med. dice. Use the same size cut for all veggies); 1 green bell pepper, 1 red bell pepper, 1 lb. of cucumbers (peeled, seeded, diced); 1 oz. minced garlic; 2 oz. red wine vinegar; 2 oz. lemon juice;4 oz. olive oil;3 qts. tomato juice (I prefer V-8); salt, black pepper, and cayenne pepper to taste; white stock (vegetable base) as needed. ...Combine all ingredients except the tomato juice and stock (and seasonings) in a blender or food processor, and puree.Stir in the juice. Add stoc to get desired consistency. Adjust flavor w/ seasonings. Serve cold in chilled bowls with croutons or finely sliced green onions as garnish. Can also be served in a chilled stem (Like a martini glass) for style points. Enjoy! ...If you'd like something cajun instead, just drop a line...cooking is my bidness!

Answer 5

go to allrecipes.com or cooks.com!