Best Gazpacho Recipe
Gazpacho is the perfect summer meal, when the tomatoes are at their best and the temperatures are rising. . I tested our my new sponsored Springlane Mixer and it worked perfectly. You can find yours here.
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Ingredients:
Ripe plum tomatoes 2 pounds diced
Cucumber 1 peeled and diced
Green bell pepper 1/8 cup diced
Garlic 1 clove minced
Spring onions 2 chopped
Day old bread 2 cups diced (divided in half)
Sherry vinegar 2-3 tablespoons
Extra virgin olive oil 1/4 cup
pinch of salt
.
note:
Reserve a little cucumber, tomato and spring onions as garnish. Use half of the bread in the gazpacho and the other half for croutons.
The Must-Make Summer Dish (Gazpacho) | Julia at Home
For the best gazpacho recipe, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, and used a fresh-flavored tomato juice.
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Gazpacho
Gazpacho a tomato-based, vegetable soup served cold. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
The Best Gazpacho Recipe
This is the best gazpacho recipe that I have ever tried! It comes out consistently GREAT each time I make it. It's fast and easy to make with an immersion blender. The recipe comes from Ina Garten or The Barefoot Contessa.
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The Best Cold Gazpacho Soup Recipe - EatSimpleFood.com
Recipe:
Gazpacho is a Spanish based uncooked (raw), cold, and uber fresh tomato based soup. It's got summer's bounty of ingredients like fresh tomatoes, crunchy cucumbers, crisp red bell peppers, red onions, a hint of garlic, fresh lime juice, and olive oil. A little bit of tomato juice intensifies its richness and thickness.
Summer tomatoes are poppin' right now and so delicious! I can't think of anything better to eat on a hot day then fresh cold gazpacho soup.
Gazpacho is a labor of love. I say this because it takes time to work with gazpacho's beautiful vegetable ingredients. It tastes so good, so the return on the investment for hard work to make it is that your bowl will be empty rather quickly, way too soon to be precise.
Gazpacho Ingredients
The main ingredients for gazpacho are: fresh tomatoes, cucumbers, onion, garlic, lime juice, olive oil, basil, vinegar, and red pepper.
Having said that, there are so may summer vegetables that can be added based on preference.
Use any tomato for this fresh gazpacho recipe, but Romas are meaty with the fewest seeds. The seeds are removed to create a smooth textured gazpacho.
Add a couple jalapeno slices as a garnish or a couple shakes of tabasco sauce for spice.
Why is Gazpacho Soup Served Cold?
Fresh Gazpacho soup generally needs time for the ingredients to integrate together and intensify. Make it ahead of time - it tastes best after it's been chilled at least a couple hours and tastes even better the next day.
Creamy Vs. Chunky Cold Gazpacho
Gazpacho soup can be made either smooth or creamy. I like a little bit of both so generally blend about 1 cup of the ingredients to create a little smoothness and a little chunkiness. Pour it in a bowl and add a spoon.
Blending part or all of the soup gives gazpacho a more orange creamy color tone.
Blending the soup completely makes for more of a drink like consistency. Add a couple ice cubes, pour it in a glass, and enjoy a refreshing summer drink.
Peeling Tomatoes for Gazpacho
Although I have seen some recipes that don't peel the tomatoes, I will argue that peeling them makes for a better textured and smoother gazpacho soup.
Making an X on the end of the tomato before blanching them makes it easier to peel them after blanching. Don't know which side is the tomato end (it's the opposite of where the stem is). Doesn't really matter, make an x on both sides if you don't understand what I'm putting down.
Blanch the tomatoes (cook in a simmering pot for a couple minutes). Strain and immediately place the tomatoes in an ice bath. An ice bath for the cooked tomatoes stop them from cooking and makes them cooler and easier to handle for peeling.
Don't want to turn the stovetop on to blanch the tomatoes to peel? Cool, just peel the tomatoes with a vegetable peeler. It will take a little longer and require more patience but it's nice to not have to turn the stovetop on too.
Final Tips On Making Gazpacho
Throw all of the garlic in the blender instead of mincing it and mixing it into the soup. This ensures a smooth garlic taste without biting into a big chunk of garlic.
Play with the ingredients in this gazpacho soup recipe. If you have more than a cup of cucumber, just throw it all in and maybe add a little more tomato juice if needed.
I've made this Gazpacho soup a multitude of ways, sometimes without garlic, sometimes with parsley instead of basil and sometimes with lemon instead of lime. It's always good.
Feeling like you need a little more carbs in your meal? Add a couple croutons as a garnish or some fresh bread for dippin'. Serve this soup with crackers and pimento cheese or Parmesan Crisps.
Serves 4
Ingredients:
-6 roma tomatoes (~ 1 ½ lbs), peeled, seeded, & chopped
-1 cup cucumber, peeled, seeded, & diced
-½ cup red pepper, seeded & diced
-⅓ cup red onion, diced
-1 lime, juiced
-2 tsp balsamic vinegar
-¼ cup olive oil
-~¾ cup tomato juice
-¾ tsp salt
-2 cloves garlic, minced
-¼ cup basil, sliced as garnish
Instructions:
-Mark an X in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
-Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices. Toss the seeds out.
-Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir.
-Add garlic and 1 cup of mixture to a blender and blend it up!
-Transfer back to the bowl with the raw chunky ingredients and stir.
-Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
-Add salt to taste and garnish with basil.
Happy Eating!
Beckie
If you LOVE GARLIC and ALMONDS, Make Spanish WHITE GAZPACHO!
If you love garlic and almonds, make Spanish white gazpacho and win over your friends and family with this 5-minute recipe. It’s a less well-known gazpacho, but I promise White Gazpacho or Ajo Blanco, is a totally addictive silky smooth chilled soup from the south of Spain. While the name translates to white garlic, it is really a showcase for Marcona almonds. And it's almond season in Spain, so it's time to enjoy some almonds at their freshest. It only takes a few minutes to prepare this as a perfect Spanish side dish to a multi-course meal or even Spanish main dish if you are just looking for a light lunch!
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.