Gazpacho Recipes

Classic Gazpacho

INGREDIENTS

1 cucumber, peeled, seeded, and cut into chunks
2 pounds red-ripe tomatoes, peeled and cut into chunks
1/2 large red onion, cut into chunks
1/2 large green pepper, cut into chunks
1 garlic clove, chopped
2 cups crumbled French of Italian bread, without crusts
1 1/2 cups cold water
2 teaspoons salt
1 tablespoon olive oil
chopped cucumber for garnish (optional)
chopped green pepper, for garnish (optional)
chopped red onion, for garnish (optional)

Croutons
2 tablespoons olive oil
3 or 4 cloves, peeled and flattened (but not crushed) with a knife
1 cup French or Italian bread cubes, without crusts
salt to taste

1. In a large bowl, combine the cucumber, tomatoes, onion, pepper, garlic, crumbled bread, water, and salt. In batches, grind the ingredients in a food processor or blender, being careful not to blend them to a puree. Return the soup to the bowl, and stir in the 1 tablespoon olive oil. Cover the soup and chill it for several hours.

2. To make the croutons, heat the 2 tablespoons olive oil in a medium frying pan. Add the garlic, and lightly brown it on both sides. Remove the garlic from the oil, and add the bread cubes. Fry the bread cubes over low heat, turning them often. When they are very crisp, remove the pan from the heat and toss the croutons with salt.

3. To serve, place croutons and garnishes in separate small bowls to serve with the soup.

Serves 4.


Ina Garten's Gazpacho Recipe

Prep Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 hothouse cucumber, halved and seeded, but not peeled
* 2 red bell peppers, cored and seeded
* 4 plum tomatoes
* 1 red onion
* 3 garlic cloves, minced
* 23 ounces tomato juice (3 cups)
* 1/4 cup white wine vinegar
* 1/4 cup good olive oil
* 1/2 tablespoon kosher salt
* 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.