Gazpacho You need: For the cold soup: • 2 1/4 pounds ripe tomatoes •1 red pepper •1 English cucumber, peeled and seeded •1/4 red onion, peeled and roughly chopped •2 garlic cloves, peeled •Sea salt and pepper • 1 tablespoon chopped tarragon •2 tablespoons sherry vinegar •1/3 cup olive oil •Sea salt and pepper •Dash of chili flakes
Gazpacho, lavishly garnished. Can be served in a bowl, glass or mug. The traditional version from Andalucía in southern Spain has stale bread, olive oil, wine vinegar, tomatoes, cucumbers, onions, garlic. (Follow the link to Béa Peltre's recipe.)
gazpacho ~ made this a few days ago (followed recipe exactly). fabulous summer soup, i ♥ gazpacho! i might tweak it next time a bit. doesn't come out as "red" as it shows here, probably because of the processing of the veggies. i may do less of that, and will definitely extend this batch with more tomato juice.
Spicy Gazpacho - La Spelonca Vegetariana 1 red pepper 1 green pepper 3 medium ripe tomatoes 1/2 red onion 4 Tbsp olive oil 2 Tbsp apple vinegar 7 leaves fresh basil 1 cup minced cucumber 1 clove garlic 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper 1/4 tsp tabasco sauce 1/4 tsp cumin 1 pinch salt 1/2 cup cold water For garnish: deiced avocado, fresh basil leaves, radishes, parmigiano reggiano.
Gazpacho | Ingredients: 1 cucumber, halved and seeded, but not peeled 2 orange bell peppers, cored and seeded 4 large heirloom tomatoes 1/2 red onion 2 jalapeno, split in half and seeded 2 garlic cloves, minced 24 ounces tomato juice 2 tablespoons red wine vinegar 2 tablespoons fresh lime juice 1/4 cup good olive oil kosher salt, to taste freshly cracked black pepper