gazpacho

Sometimes called "white gazpacho," this elegant cold soup is thickened with almonds and bread and brightened with a splash of sherry vinegar.

Ajo Blanco (Spanish Chilled &quot;White Gazpacho&quot; Bread and Almond Soup) Recipe

(720 milliliters) cold water

garlic

Kosher salt

(7 milliliters) sherry vinegar,

(22 milliliters) extra-virgin olive oil,

Green seedless grapes, crushed toasted almonds, and thinly sliced fresh mint leaves, for garnish

In a blender, combine almonds with water and garlic and blend at high speed until milky; you may need to stop and scrape down sides of blender jar once or twice. Add bread and blend until very smooth. Season with salt, then blend in vinegar and olive oil. If using a less powerful blender, you may want to pass the soup through a fine-mesh strainer at this point; with a high-powered blender, that won't be necessary.

Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours and up to 2 days.

To Serve: Cut up grapes into smaller pieces and toss with almonds, mint, and just enough olive oil to coat. Season garnish with salt. Shake or stir soup well. Check consistency and thin with cold water, if desired. Adjust seasoning, adding more salt and/or vinegar, if desired. Pour into chilled serving bowls. Spoon grape garnish on top, lightly drizzling more olive oil onto each serving in a decorative manner. Serve.

This version of ajo blanco, or white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Ajo Blanco

apple

garlic clove, chopped

bread

green grapes, halved

almonds

milk

extra-virgin olive oil

red wine vinegar

black pepper

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Bon Appétit

Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.

Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is emulsified. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.

DO AHEAD: Soup can be made 1 day ahead. Keep chilled.

Preheat oven to 350°. Spread sliced almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, about 4 minutes. Let cool.

Divide soup among bowls. Top with toasted almonds; drizzle with oil and vinegar.

Gazpacho andaluz, la receta tradicional: Aprende cómo hacer la sopa fría más fácil de la gastronomía andaluza. Consejos, trucos, ingredientes y...

Receta de gazpacho andaluz tradicional

1kg Tomate pera

1count Pimiento verde italiano

1count Pepino

2count Dientes de ajo

Aceite de oliva

Pan de hogaza

Agua

milliliters Vinagre de Jerez

This gazpacho recipe is the best! It's a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. Recipe yields 5 cups, enough for 4 servings.

Ultimate Gazpacho

tomatoes

Vidalia

cucumber (1/2 pound), peeled and seeded

red bell pepper, cored and seeded

basil

garlic clove, peeled

olive oil

sherry vinegar or red wine vinegar

fine sea salt

To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1&#8243; chunks. Reserve about 1/4 cup of the juicy tomato seeds and place them in your small bowl (we&#8217;ll use them as a garnish later). Add half of the tomato chunks to the blender, and the other half to your serving bowl. Add all of the onion chunks to the blender.

Cut off about one-fourth of the cucumber. Finely chop that piece and place it in the small bowl. Slice the rest of the cucumber into rough 1&#8243; chunks, and divide them between the blender and the serving bowl. Cut off about one-fourth of the bell pepper, finely chop that piece, and add it to the small bowl. Slice the rest of the bell pepper into rough 1&#8243; chunks and divide them between the blender and the serving bowl.

To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes.

Pour the contents of the serving bowl (the remaining chunks of tomato, cucumber and bell pepper) into the blender. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.

Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours.

Before serving, taste, and add additional salt (I sometimes add another 1/4 teaspoon) and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and bell pepper. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.

What a great recipe - to make and devour! I substituted with balsamic vinegar - which I would recommend, even if I do say so myself! Method was particularly 
Thank you, thank you so much

This was sooo sooo good. It was great to use my garden abundance in such a satisfying way. I added a zucchini, summer squash and some spinach. Thank You!

Great recipe, I've made it a few times now, and it's always great. I also used balsamic vinegar because that's what I have, and find it works well. Thanks.

I've tried many gazpacho recipes and this is my favorite for taste and texture by far. It was everything you would want in a gazpacho. Highly recommend!

OMG this was so good! Best gazpacho I have ever made and perhaps ever tasted.  And so easy. I just threw everything in food processor per recipe  I intended to leave it in refrigerator overnight but ended up eating half of it before bed. Will be making this again for sure. Thx!

Amazing!!! You my dear, are a complete culinary genius. I’m a bit of a fiend so I put two garlic cloves in... yeah I can still taste that haha, will listen to the chef next time  still absolutely delicious though!!

Better than most restaurants, the emulsification blend with some chunks added at the end was brilliant! Thank you!

I made the recipe with Golden tomatoes ,sweet onions a cucumber . I added a black jalapeño only one it was gave it a little bit of a zip. A yellow pepper and some basil was delicious thank you

Wow! This was sooo good! I will definitely be making this more often. The flavours come together so well and the vinegar certainly binds it. Thanks for this recipe!!

Another winner!
Also best video soundtrack music!

This was delicious and not that hard to make! All 4 members of my family liked it and that included 2 meat eating children. Ill note that I did go through the trouble of saving tomato seed juiciness but didn’t end up topping the soup with it so next time I’ll skip that. Love the diced cucumber and pepper though and don’t skip the extra basil! I also added finely diced jalapeño for topping. Thank you so much for this recipe!!

I love your recipes. They are so easy to follow. Simple instructions, good ingredients and the final product is so delicious. Thank you!!!

https://content.jwplatform.com/videos/j96Lj5B0.mp4

Watch how to make the best gazpacho in this short recipe video! This gazpacho soup is gluten free and bursting with fresh garden flavor.

Ultimate Gazpacho Recipe

This gazpacho recipe yields a cool green zingy soup; you can pack it in a thermos on ice and take it picnicking or to the beach.

Cucumber-Tomatillo Gazpacho

English hothouse cucumbers (about 1), halved, seeds removed

tomatillos, husks removed,

½ medium onion, thinly sliced, rinsed under cold water

½ poblano chile, seeds removed

rice vinegar

parsley

chopped cilantro, plus leaves

Kosher salt, freshly ground pepper

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours.

Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.

Because flavors become muted in cold dishes, season this gazpacho recipe as you go and taste again after chilling.

Green Gazpacho

white wine vinegar

lime juice

olive oil,

ciabatta bread

hothouse

green bell pepper,

tomatillos (about 12 oz.), husked, quartered

scallions,

jalapeños, seeds removed, chopped

garlic cloves, finely grated

kosher salt,

Piment d’Espelette or Hungarian hot paprika (for serving)

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.

Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.

Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.

DO AHEAD: Gazpacho can be made 1 day ahead; cover and chill. Mix well before serving.

Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge

Pesto And Prosciutto Zucchini Linguine Recipe by Tasty

zucchinis,

spinach

basil leaves,

pine nuts

cheese,

garlic,

lemon juice

salt,

pepper,

cherry tomatoes, halved

prosciutto, torn

lemon wedge,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.

Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.

Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.

Sprinkle with Parmesan and garnish with basil and lemon wedges.

https://vid.tasty.co/output/100410/landscape_480/1530231269

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

English hothouse cucumbers (about 2 large), chopped

garlic cloves, smashed

arugula

(or more) sherry vinegar or red wine vinegar

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass. Coldness dulls flavor, which is why it's important to season generously while the mixture is warm.

Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.

Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Kimchi-Melon Gazpacho

lb. ripe red tomatoes,

cantaloupe

Napa cabbage kimchi,

cashews

Persian

Tbsp. (or more) red wine vinegar

Sliced scallions and toasted sesame seed oil (for serving)

In high summer, when the New York City humidity feels oozy, like melted cheese on a patty, it’s icy jugs of this gazpacho that I crave. Spicy. Savory. Sweet. It’s all that and then some! Peak season melon, not unlike good tomatoes—juicy and tasting of the sun—is a logical supplement. Kimchi, full of sharp aromatics and a mild fizz, prevents the gazpacho from being too sweet. If you’re lucky enough to score some oi (cucumber) kimchi, sub that for the Napa cabbage. Cashews add a silky heft to the gazpacho with none of the stodginess that bread can sometimes bring. Cold mutes flavor, so season the gazpacho before chilling until it has the pucker of a salt and vinegar chip.—Shilpa Uskokovic

Toss tomatoes, cantaloupe, kimchi, cashews, 1 cucumber, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Let sit at room temperature 1 hour to let flavors meld and for salt to draw out moisture from the vegetables.

Transfer tomato mixture along with any liquid to a blender. Purée on medium-high speed until smooth. Strain through a fine-mesh sieve into a bowl; add vinegar and chill until very cold, at least 1 hour and up to 8 hours.

Taste gazpacho just before serving and season with more vinegar and/or salt if needed. Divide among bowls or glasses; top with scallions, chopped kimchi, and finely chopped cucumber and drizzle a little oil over.

A great, nay, the best gazpacho recipe starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red?

Best Gazpacho Recipe

½ English hothouse cucumber, peeled, seeded

red bell pepper, stemmed, seeded

½ large shallot, chopped

garlic clove, finely grated

(or more) sherry or red wine vinegar

Flaky sea salt

Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)

In the dog days of summer, we’re grateful for this no-cook gazpacho recipe, which comes together quickly in a blender. The raw preparation, however, means there’s no hiding behind substandard tomatoes—and you’ll want at least two varieties for this recipe, heirlooms for the base and cherry tomatoes for the garnish. If you aren't making the soup the same day you buy your tomatoes, be sure to store them on the counter (rinse them first to prevent fruit flies) to preserve their flavor. Once refrigerated, even the best ones will lose their glory. If you need a break from tomatoes, Cucumber-Tomatillo Gazpacho and Watermelon Gazpacho are just as refreshing on a hot day.
Editor’s note: This recipe was originally published on August 8, 2016.

Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.

Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.

This chilled soup is not only ready in under 15 minutes, but also should be obligatorily eaten on a beautiful sunny day.

Tomato and capsicum gazpacho

1kg roma tomatoes, roughly chopped

red onion, sliced

(60 milliliters) red wine vinegar

tsp caster sugar

basil, leaves picked

(185 milliliters) extra virgin olive oil

sourdough, torn into small pieces

chives,

Micro basil, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977464232001&=domain=del

5348771529001-5977464232001

This raw and flavorful Spicy Sweet Corn &amp; Tomato Gazpacho is perfect for hot summer days when it&#039;s too warm to turn the stove on. The protein-packed white beans make it filling enough for a meal, or it can be served in shooters for an easy appetizer.

Spicy Sweet Corn & Tomato Gazpacho

sweet yellow tomatoes

corn

yellow bell pepper (, quartered)

shallot (, chopped (or 1/2 small onion))

tsp sea salt

tsp garlic chili paste

sherry vinegar

Black Pepper

Yogurt (, for garnish (optional))

Add tomatoes, corn, bell peppers, and shallots to a large bowl. Stir in salt and let sit for 30 minutes.

Working in two batches, transfer to a high speed blender along with chili paste, beans, and vinegar. Begin blending and slowly pour the olive oil. Let blend until completely smooth. Season with pepper and more salt (if needed).

Transfer to four bowls and garnish with corn, yogurt, or more olive oil.

A quick and easy recipe for Gazpacho, a chilled, no-cook, Spanish soup highlighting ripe and juicy summer tomatoes. Vegan and gluten-free with two variations: Chunky Gazpacho (my favorite) or Smooth Gazpacho. Allow more time for the chunky gazpacho as there is more chopping involved.

Top 34 gazpacho recipes from across the web

The most viewed gazpacho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ajo Blanco (Spanish Chilled "W...

Ajo Blanco

Receta de gazpacho andaluz tradicio...

Ultimate Gazpacho

Cucumber-Tomatillo Gazpacho

Green Gazpacho

Pesto And Prosciutto Zucchini Lingu...

Green Gazpacho

Kimchi-Melon Gazpacho

Best Gazpacho Recipe

Tomato and capsicum gazpacho

Spicy Sweet Corn & Tomato Gazpacho

The BEST Gazpacho! (Chunky or Smoot...

Cucumber Gazpacho

Gazpacho suave de sandía: receta fá...

Gazpacho manchego

Receta de gazpacho manchego o galia...

Watermelon Gazpacho

gazpacho catalán

Receta del gazpacho andaluz tradici...

Gazpacho

Gazpacho

Ajo blanco

Carrot Gazpacho

Easy Gazpacho Recipe (Vegan)

Creamy Cucumber Gazpacho (Raw!)

Peach and Roasted Jalapeno Gazpacho

Gazpacho Andaluz Casero en 10 Minut...

Gaspacho (le meilleur)

Panzanella, la refrescante ensalada...

Un gazpacho renovado, suave y refre...

Gazpacho

Watermelon Gazpacho

Las 82 mejores recetas de la cocina...

Top 34 gazpacho recipes from across the web

The most viewed gazpacho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ajo Blanco (Spanish Chilled &quot;W...

Ajo Blanco

Receta de gazpacho andaluz tradicio...

Ultimate Gazpacho

Cucumber-Tomatillo Gazpacho

Green Gazpacho

Pesto And Prosciutto Zucchini Lingu...

Green Gazpacho

Kimchi-Melon Gazpacho

Best Gazpacho Recipe

Tomato and capsicum gazpacho

Spicy Sweet Corn & Tomato Gazpacho

The BEST Gazpacho! (Chunky or Smoot...

Cucumber Gazpacho

Gazpacho suave de sandía: receta fá...

Gazpacho manchego

Receta de gazpacho manchego o galia...

Watermelon Gazpacho

gazpacho catalán

Receta del gazpacho andaluz tradici...

Gazpacho

Gazpacho

Ajo blanco

Carrot Gazpacho

Easy Gazpacho Recipe (Vegan)

Creamy Cucumber Gazpacho (Raw!)

Peach and Roasted Jalapeno Gazpacho

Gazpacho Andaluz Casero en 10 Minut...

Gaspacho (le meilleur)

Panzanella, la refrescante ensalada...

Un gazpacho renovado, suave y refre...

Gazpacho

Watermelon Gazpacho

Las 82 mejores recetas de la cocina...

The most viewed gazpacho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Ajo Blanco (Spanish Chilled "W...