Tomato and Cucumber Gazpacho (Red and White Gazpacho)
Recipes Appetizers Other ethnic food Quick and Easy Seasonal cooking Soups and stews
Description
Gazpacho is a refreshing and cool soup that originated in southern Spain and is wonderful to serve in the hot summer months. It is made from raw vegetables and is served chilled. Here are two very different chilled soups to try when you want to cool off a
Ingredients
Red:
1 can San Marzano plum tomatoes
1 cucumber, seeded, peeled and cut into chunks
1 chopped red bell pepper
1/2 diced onion
1 jalapeno, seeded and chopped
2 garlic cloves
1/4 c. olive oil
freshly squeezed juice of 1 lime
2 t. Worchestershire sauce
1/2 t. ground cumin
salt and pepper, to taste
basil, chiffonade
White:
2 Granny Smith apples, peeled and diced
1 c. seedless grapes
2 garlic cloves
1 ½ c. day-old bread, cubed
½ c. blanched almonds
1 t. red wine vinegar
1 c. milk
¼ c. olive oil
salt and pepper, to taste
Directions
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Red Gazpacho:
Put all ingredients, except for the salt and pepper, into a food processor or a blender, and process until soupy and a little chunky. Season with salt and pepper, to taste.
Serve chilled topped with chopped ribbons of fresh basil (chiffonade).
White Gazpacho:
Put all ingredients, except for the salt and pepper, into a food processor or blender; puree. Season with salt and pepper, to taste.
Serve chilled.
Prep Time
Cook Time
PT0M