How to Make Gazpacho
Gazpacho ????
This Gazpacho is the perfect recipe for a hot summer day. This soup is more like a drink, and it comes straight from the @NYTCooking recipe book. The recipe originates from Seville, Spain, and it’s a wonderful balance of savory and refreshing. This original recipe emphasizes the importance of using fresh, ripe tomatoes and a good quality olive oil. It’s different than the American version that tends to be chunkier, have more vegetables, and topped with crispy bread. Nothing wrong with that either, but this is a homage to the original. I decided to store it in one large jar rather than many small plastic containers. I’ll eat them throughout the week, and it’ll stay fresh up to 5 days. Follow for more meal prep recipes from around the world! ????????????????
Ingredients:
-About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
-1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
-1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1-small mild onion (white or red), peeled and roughly cut into chunks
-2 cloves of garlic
-2 teaspoons sherry vinegar, more to taste
-Salt
-½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Instructions:-Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend at high speed until very smooth, at least 2 minutes.
-With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. If it still seems watery, drizzle in more olive oil until texture is creamy.
-Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
-If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
#mealprep #tomato #gazpacho #summer #healthyfood #knifeskills #cleaneating
GAZPACHO (Easy No Cook Recipe)
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Talk about the quintessential summertime culinary creation! This Spanish-inspired chilled soup is so refreshing and so delicious! And so easy to make at home! Watch, laugh...and make this classic recipe for Gazpacho!
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GAZ'S GAZPACHO SOUP - QUICK SUMMER DISH 1/3 | @avantgardevegan by Gaz Oakley
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Hey Guys,
I managed to find a spare day around making my book to film 3 quick summer recipe videos in my garden (thanks to my amazing dad for making the wood fired oven behind me) Heres the first one, Gazpacho! SO quick, simple & incredibly tasty - Gazpacho is perfect on a hot summers day.
SEASON 4 RECIPE VIDEOS COMING SOON.
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COOKBOOK COMING SOON!!!!!!!!!!!!!!!
Full written recipe on my website:
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Gazpacho Recipe - Cold Tomato Cucumber Pepper Soup
Learn how to make a Gazpacho Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Cold Tomato Cucumber Pepper Soup Recipe!
Healthy Homemade Gazpacho Soup Recipe
Healthy Homemade Gazpacho
Gazpacho Andaluz is tomato soup made from raw vegetables. Homemade Gazpacho soup is cold soup classic Spanish food. Today i will show you how to make gazpacho, the best gazpacho recipe.
The key ingredient is ripe tomatoes, to make perfect tomato soup. It is sumeer soup, super refreshing, flavorful and delicious.
Cold Gazpacho soup recipe is super easy recipe. Just cut all your vegetables and puree.
Follow my recipe for this spanish cold tomato soup, stay with Lounging with Lenny and Enjoy.
Ingredients:
3 beef steak tomatoes
½ English cucumber
1 red onion
1 green bell pepper
1 red bell pepper
2 garlic cloves
1 cup basil
1tbsp cumin
1tbsp salt
Pepper to taste
1 ½ cup olive oil
2 tbsp sherry vinegar
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Alton Brown Makes 5-Star Gazpacho | Good Eats | Food Network
For a bright, refreshing summer soup, try Alton Brown's Gazpacho , loaded with fresh, crunchy vegetables and herbs!!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Gazpacho
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 2 hr 45 min
Prep: 45 min
Inactive: 2 hr
Yield: 4 servings
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Directions
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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Alton Brown Makes 5-Star Gazpacho | Good Eats | Food Network