Re: Amazing Gazpacho recipe

[Guest guest]

THANKS for sharing! I save this under links in both the Soup file and also this one:Blended Salads / Cold Soups / "Saloups" / All-Veggie Smoothies / V8 Juice Recipes

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 20, 2012, at 12:59 PM, Wallace wrote:

I thought I would share this because it was AMAZING! I got it from allrecipes.com. I used my Vitamix to chop what it said to chop and then puree what it says to puree but didn't strain it as outlined in the directions. I used grape tomatos from my garden instead of cherry. Definitely let it marinate for 24 hours before eating it. Great summer spicey cold soup. Love it.

Chef 's Gazpacho

4 large fresh tomatoes, peeled and diced

1/2 English cucumber, peeled and finely diced

1/2 cup finely diced red bell pepper

1/4 cup minced green onion

1 large jalapeno pepper, seeded and minced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground cumin

1 pinch dried oregano

1 pinch cayenne pepper, or to taste

freshly ground black pepper to taste

1 pint cherry tomatoes

1/4 cup extra-virgin olive oil

1 lime, juiced

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

salt and ground black pepper to taste

2 tablespoons thinly sliced fresh basil

Directions

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

[Guest guest]

The power company has scheduled an alert for our area on Monday. This is likely to be Monday’s dinner! I’ve never made Gazpacho before. Time I did. THANKS for sharing! I saved this under links in both the Soup file and also this one:Blended Salads / Cold Soups / " Saloups " / All-Veggie Smoothies / V8 Juice Recipes

[Guest guest]

How would the recipe be changed if the tomatos weren't peeled?

>

> I thought I would share this because it was AMAZING!  I got it from

allrecipes.com.  I used my Vitamix to chop what it said to chop and then puree

what it says to puree but didn't strain it as outlined in the directions. I used

grape tomatos from my garden instead of cherry. Definitely let it marinate for

24 hours before eating it. Great summer spicey cold soup. Love it.

>  

> Chef 's Gazpacho 

>  

> * 4 large fresh tomatoes, peeled and diced

> * 1/2 English cucumber, peeled and finely diced

> * 1/2 cup finely diced red bell pepper

> * 1/4 cup minced green onion

> * 1 large jalapeno pepper, seeded and minced

> * 2 cloves garlic, minced

> * 1 teaspoon salt

> * 1/2 teaspoon ground cumin

> * 1 pinch dried oregano

> * 1 pinch cayenne pepper, or to taste

> * freshly groundblackpepper to taste

> * 1 pint cherry tomatoes

> * 1/4 cup extra-virgin olive oil

> * 1 lime, juiced

> * 1 tablespoon balsamic vinegar

> * 1 teaspoon Worcestershire sauce

> * salt and ground blackpepper to taste

> * 2 tablespoons thinly sliced fresh basil

> Directions

> 1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and

garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black

pepper.

> 2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and

Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed

mixture through a strainer into the tomato-cucumber mixture; stir to combine.

> 3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on,

and puree until smooth. Return pureed mixture to the remaining tomato-cucumber

mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

> 4. Season cold soup with salt and black pepper to taste. Ladle into bowls and

top with basil.

>

[Guest guest]

I would think chopping unpealed tomatoes would be fine. I did peal them because

they are easy to peal if you pop them in boiling water for 30sec. Maybe it

changes the texture somehow? Good luck.

------------------------------

On Fri, Jul 20, 2012 8:40 PM EDT flnancy1958 wrote:

>How would the recipe be changed if the tomatos weren't peeled?

>

>

>

>>

>> I thought I would share this because it was AMAZING!  I got it from

allrecipes.com.  I used my Vitamix to chop what it said to chop and then puree

what it says to puree but didn't strain it as outlined in the directions. I used

grape tomatos from my garden instead of cherry. Definitely let it marinate for

24 hours before eating it. Great summer spicey cold soup. Love it.

>>  

>> Chef 's Gazpacho 

>>  

>> * 4 large fresh tomatoes, peeled and diced

>> * 1/2 English cucumber, peeled and finely diced

>> * 1/2 cup finely diced red bell pepper

>> * 1/4 cup minced green onion

>> * 1 large jalapeno pepper, seeded and minced

>> * 2 cloves garlic, minced

>> * 1 teaspoon salt

>> * 1/2 teaspoon ground cumin

>> * 1 pinch dried oregano

>> * 1 pinch cayenne pepper, or to taste

>> * freshly groundblackpepper to taste

>> * 1 pint cherry tomatoes

>> * 1/4 cup extra-virgin olive oil

>> * 1 lime, juiced

>> * 1 tablespoon balsamic vinegar

>> * 1 teaspoon Worcestershire sauce

>> * salt and ground blackpepper to taste

>> * 2 tablespoons thinly sliced fresh basil

>> Directions

>> 1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and

garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black

pepper.

>> 2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and

Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed

mixture through a strainer into the tomato-cucumber mixture; stir to combine.

>> 3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on,

and puree until smooth. Return pureed mixture to the remaining tomato-cucumber

mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

>> 4. Season cold soup with salt and black pepper to taste. Ladle into bowls

and top with basil.

>>

>

>

[Guest guest]

I served it to company and they raved about it and wanted the recipe. You

definitely want to let it marinate for a day before eating it. The flavors blend

wonderfully. Good luck and hope your power isn't off too long.

------------------------------

On Fri, Jul 20, 2012 5:34 PM EDT Mike Christie wrote:

>The power company has scheduled an alert for our area on Monday. This is

>likely to be Monday's dinner! I've never made Gazpacho before. Time I did.

>

>

>

>THANKS for sharing! I saved this under links in both the Soup file and also

>this one:

>

>

>Blended Salads / Cold Soups / " Saloups " / All-Veggie Smoothies / V8 Juice

>Recipes

>

>

>

>

[Guest guest]

Ok, I thought I would make this today. When recipe says " puree " what does that

mean? What setting do you use? High/10? Thanks. Caryl

On Jul 20, 2012, at 6:40 PM, flnancy1958 wrote:

> How would the recipe be changed if the tomatos weren't peeled?

>

>

>

>>

>> I thought I would share this because it was AMAZING! I got it from

allrecipes.com. I used my Vitamix to chop what it said to chop and then puree

what it says to puree but didn't strain it as outlined in the directions. I used

grape tomatos from my garden instead of cherry. Definitely let it marinate for

24 hours before eating it. Great summer spicey cold soup. Love it.

>>

>> Chef 's Gazpacho

>>

>> * 4 large fresh tomatoes, peeled and diced

>> * 1/2 English cucumber, peeled and finely diced

>> * 1/2 cup finely diced red bell pepper

>> * 1/4 cup minced green onion

>> * 1 large jalapeno pepper, seeded and minced

>> * 2 cloves garlic, minced

>> * 1 teaspoon salt

>> * 1/2 teaspoon ground cumin

>> * 1 pinch dried oregano

>> * 1 pinch cayenne pepper, or to taste

>> * freshly groundblackpepper to taste

>> * 1 pint cherry tomatoes

>> * 1/4 cup extra-virgin olive oil

>> * 1 lime, juiced

>> * 1 tablespoon balsamic vinegar

>> * 1 teaspoon Worcestershire sauce

>> * salt and ground blackpepper to taste

>> * 2 tablespoons thinly sliced fresh basil

>> Directions

>> 1. Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and

garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black

pepper.

>> 2. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and

Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed

mixture through a strainer into the tomato-cucumber mixture; stir to combine.

>> 3. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on,

and puree until smooth. Return pureed mixture to the remaining tomato-cucumber

mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

>> 4. Season cold soup with salt and black pepper to taste. Ladle into bowls

and top with basil.

>>

>

>

>

>

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