How To make Summer Spaghetti with Gazpacho Sauce

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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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

COLD REFRESHING, elegant WATERMELON GAZPACHO is cold soup perfect for hot summer days

Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days.

PREP TIME: 15 minutes
CHILL TIME: 1 hour
SERVINGS: 4 servings

INGREDIENTS:
▢3 cups seedless watermelon cut into chunks
▢3 roma tomatoes seeded and diced
▢1 English cucumbers seeded and diced
▢1 small red onion diced
▢1 medium sized red bell peppers chopped
▢1 clove garlic
▢¼ bunch about ½ cup mint leaves
▢½ jalapeno peppers remove seeds if you prefer less heat
▢1 teaspoon of salt adjust per taste
▢2 teaspoon pepper adjust per taste
▢3 tablespoon olive oil
▢2 tablespoon red wine vinegar or sherry vinegar

INSTRUCTIONS:
1. Cut watermelon. Discard any seeds if it has and chop into pieces.
2. Deseed tomatoes (optional step). And dice it.
3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
4. Chop red bell peppers (remove the seeds).
5. Dice red onions. Chop jalapeno.
6. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Puree.
7. Add olive oil, red wine vinegar and pulse.
8. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
9. Taste and season if it needs extra salt or pepper.
10. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
11. Pour chilled gazpacho into bowls/glasses.
12. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
13. Serve with some croutons or as it is.

DETAILED RECIPE LINK: