Gazpacho Recipe - Cold Tomato Cucumber Pepper Soup
Learn how to make a Gazpacho Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Cold Tomato Cucumber Pepper Soup Recipe!
Gazpacho Recipe - Spanish Cold Tomato Soup
Gazpacho - Spanish Cold Tomato Soup . healthy, vegan, quick and easy to prepare soup. Perfect recipe for hot summer days.
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Ingredients:
3 medium sized tomatoes
300g (10.5oz) cherry tomatoes (10-15 pieces)
1 medium red bell pepper
1 medium green bell pepper
1 cucumber
1/2 red onion
1-2 garlic cloves (optional)
2 bread slices
10 basil leaves or coriander
2 tablespoons vinegar
1/4 cup extra virgin olive oil
Salt
Pepper
Cumin
1 cup cold water
Directions:
1. Roughly chop all the vegetables.
2. Place all the vegetables in a food processor or a blender, if there is not enough space, blend 1/2 of the vegetables and then add the rest. Add the bread, vinegar, olive oil, water and seasoning. Blend until smooth. Check the seasoning and add salt if needed.
3. If you want very smooth texture strain through a sieve, if not serve the soup as is.
4. Serve cold, garnish with bread croutons, green onion, basil, cucumber and drizzle extra virgin olive oil.
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Cucumber Gazpacho | Sanjeev Kapoor Khazana
A flavourful Spanish cold soup made with cucumbers! Perfect for summers
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How to Make Gazpacho Recipe | Hilah Cooking
Make gazpacho Andaluz with fresh tomatoes, cucumber, bell peppers and olive oil. This cold Spanish soup is also great as a refreshing drink. Gazpacho recipe New cooking videos every Thursday! Subscribe to be notified when I release a new video! Check out all my video recipes:
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
For over 450 video recipes and contact information, visit
Cold cucumber soup (Oinaengguk: 오이냉국)
Here's a refreshing summer dish I think you will enjoy.
Full recipe is on my blog:
Ingredients:
Cucumber, garlic, green chili pepper, red hot chili pepper, green onion , 1½ tbs vinegar, 1 ts salt, 1 ts fish sauce, 1 ts sugar, 1½ cup of cold water (purified or boiled and cooled down), and 6 ice cubes.
1. Get a bowl ready, one that can hold more than 2 cups. One that is made of glass looks the best.
2. Put about 1¼ cups of cucumber, cut into thin strips (julienne style), into the bowl.
3. Mince one clove of garlic, chop up half a green onion, and cut up 1 or 2 ts worth of green chili pepper (depending on how hot you like it). Add them to the cucumber strips in the bowl.
4. Add 1 ts of salt, 1 ts of fish sauce, 1 ½ tbs of vinegar, 1 ts of sugar to the bowl and mix it well with a spoon.
5. Pour 1½ cup of cold water (purified or boiled and cooled down) to the bowl and mix it.
6. Add 6 ice cubes.
7. Cut some red hot chili pepper to garnish and sprinkle on the top of the soup.
8. Serve it with rice.
You can also make naengguk with miyuk (sea plant), or egg plant, instead of cucumber. Or you can make it with mi yuk (sea plant) together with cucumber, too. You can try some different combinations to see what you like the best.
Quick Gazpacho - Easy Summer Recipes - Weelicious
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Quick Gazpacho written recipe:
Gazpacho is a super quick and easy cold soup recipe that uses all of Summer's freshest produce so you can have dinner on the table in minutes!
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Video by Mike Ervin
Music by Bethany Weber
How to make Gazpacho recipe
How to make gazpacho recipe, in this video you will learn how to make gazpacho, with this easy to make gazpacho recipe you will be able to make, traditional Gazpacho Andaluz quickly and easily, I hope you will enjoy this how to make gazpacho video and try to make gazpacho soup one day, gazpacho is very typical tapa in Spain, gazpacho soup is very popular during summer months, this how to make Gazpacho recipe is for making cold Gazpacho soup.
Below is the complete Gazpacho recipe for you to follow.
INGREDIENTS:
• 1 kg Ripe tomatoes
• 70 g Cucumber
• 50 g Green pepper
• 40 g Spring onion
• 1 Slice of bread
• 1 Garlic clove
• 50 g Extra virgin olive oil
• 30 g White wine vinegar
• 350 ml. Cold water
• 1 c.c. Salt
PREPARATION:
1. Clean the tomatoes, green pepper and cucumber
2. Cut the tomatoes, pepper, cucumber and the onion and put in the blender along with the bread, garlic, salt, oil and vinegar, whiz until you get a fine and smooth consistency. Add a splash of water to make it easier to blend all the vegetables.
3. Add cold water or natural water with ice cubes.
4. Finally, put salt and vinegar to taste.
5. Serve the gazpacho very cold in a small bowl with green pepper, tender on-ion, tomato and cucumber, in small cubes.
6. Another option is to put it in a glass but without the garnish.
7. Enjoy the flavour!
How to Make Gazpacho | You Can Cook That | Allrecipes.com
This refreshing chilled soup is perfect for summer! Read more:
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White Gazpacho Recipe - Chilled Summer Vegetable Soup
Learn how to make a White Gazpacho Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy White Gazpacho Recipe!
ICY GAZPACHO RECIPE - SORTED
Soups are warming comfort foods for the winter right? Not this one!
Our refreshing Gazpacho is a great way of using up leftover salad items in the fridge. Topped off with crab it becomes something quite special on a hot day.
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Gazpacho Verde with Burrata Cheese - How to Make Green Gazpacho Soup
Learn how to make a Gazpacho Verde with Burrata Cheese! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Green Gazpacho Soup recipe!
Spanish Gazpacho Soup | Omar Allibhoy
The only soup for summer! Omar’s delicious, fresh and chilled gazpacho soup recipe will take you straight to the hills of sunny Spain. Rich tomatoes, cool cucumber, fragrant peppers, onion and garlic plus Omar's secret spice. This is just the antidote for those warm summer days!
This recipe and many more can be found in Omar’s delicious book right here -
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Cold Cucumber Soup (Oi-naengguk: 오이냉국)
The written recipe and tips are here.
Are you looking for something refreshing, light, healthy, and cold cold cold? Yes, how about a cold cucumber side dish? In Korean it’s called oi-naengguk and it’s perfect for summer! The thin cucumber matchsticks soaked in icy cold, sweet, sour, salty, and garlicky brine will please your appetite. The cold temperature is a nice surprise and the crispy but soft texture of the cucumber is wonderful.
A great thing about this side dish is that you can make it in 5 minutes, and you don’t need to cook anything at all. Just cut the ingredients and mix.
Make this in the summer time, and I guarantee everyone will love it. My cookbook co-writer, Lauren, learned how to make this when she was recipe testing, and got a ton of stars from her family when she served it. They are all fans of oi-naengguk now, and when the book was done Lauren told me it’s one of her favorite Korean dishes. I was surprised!
I originally posted an oi-naengguk video years ago, but this one is a little updated and is a vegetarian version, and the video is HD. If you’re looking for the old one, it’s still here.
Ingredients (serves 4)
1 large English cucumber (12 ounces) or 2 to 3 kirby cucumbers, chilled
1 clove garlic, minced
1 green onion, chopped
1 tablespoon chopped fresh red chili pepper (optional)
1 ½ teaspoons salt
1 teaspoon soy sauce
2 teaspoons sugar
4 teaspoons vinegar
5-6 cherry tomatoes, sliced (optional)
1 cup cold water
7-8 ice cubes (1 cup)
1- 2 tablespoons sesame seeds, ground
Gazpacho with Crab and Avocado Recipe
Henry Ford LiveWell and Kroger have teamed up to make healthy eating a little easier and a lot tastier. This chilled gazpacho is the perfect way to use summer produce at its peak. Adding this delectable crab-avocado mix provides extra flavor, texture and protein to the fresh dish. To view more great recipes or to learn more about Henry Ford LiveWell, visit henryfordlivewell.com/tag/livewell-cooking-demos/
Cold Watermelon Soup Recipe - How To Make Cold Soup - BEST Summer Soup Recipe - Nupur
Learn how to make Cold Watermelon Soup recipe by Chef Nupur Sampat on Rajshri Food. Try this chilled summer soup recipe at home and let us know in the comments below.
Download the Rajshri Food App by clicking on this link:-
Ingredients:
1 - Deseeded & Chopped Watermelon
3 soaked dates
1 tbsp soaked raisins
1 tsp chopped ginger
10 Mint leaves
1/4 cup lemon juice
3/4 tsp - basil seeds
3 cups watermelon
Salt to taste
Ice cubes
Method of preparation:
In a mixer jar, add dates, raisins, chopped ginger, mint leaves, lemon juice, basil seeds, 3 cups of watermelon and salt to taste.
Blend it nicely.
In a mixer jar add rest of the watermelon, ice cubes and some salt to taste. Blend them well.
Pour both the mixture in a bowl and mix them well.
Once you're done mixing them, pour it in a handmade bowl.
Our Cold Watermelon Soup is ready.
Tip:
Slit the watermelon horizontally, scoop out all the flesh and use the outer layer of the watermelon as a serving bowl.
Slice the base a little bit so that it remains stable.
Soak the raisins and dates for 3 hours before using.
Host: Nupur Sampat
Copyrights: Rajshri Entertainment Private Limited
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Cucumber Kiwi Gazpacho | Healthy Cheats With Jennifer Iserloh
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Jennifer's gazpacho recipe is simple, healthy and will be a conversation starter at your next gathering.
What decadent treat would you like to see made the Healthy Cheats way? Leave your questions, comments and video responses below.
Skinny Chef Jennifer Iserloh invites you to lead a healthier version of the good life in Healthy Cheats. Join each week as Jennifer takes your favorite indulgent recipes and remakes them into healthy and fulfilling dishes.
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*****
Cucumber Kiwi Gazpacho
Serves 4
1 large English cucumber or 2 regular cucumbers, peeled and chopped
2 tomatoes, finely chopped
2 ribs of celery, chopped
1/2 Vidalia or red onion, (about 1/2 cup), chopped
4 kiwis, peeled and chopped
1 small Holland red pepper or jalapeno, seeded, chopped
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 teaspoon salt
1/4 teaspoon black pepper to taste
handful of celery leaves
Place all the ingredients (except for the tomatoes and celery leaves) in a blender or food processor. Blend until smooth. Season with salt and pepper and fold in tomatoes. Serve at room temperature or chill and garnish with celery leaves.
Gazpacho - A delicious cold soup for a hot day!
GAZPACHO
A delicious cold soup for a hot day!
Summer is coming!
This recipe is from my book:
Cooking in the South of France: An Elegant View on Classic French Dishes
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Serves: 6
Tip: this is a cold soup. Do not serve warm or hot.
***********
INGREDIENTS:
100 g chopped artisan bread
250 ml water
125 ml white balsamic vinegar
---
5 medium tomatoes, peeled and seeded
---
1 medium cucumber, peeled and chopped
1 medium red pepper, top, bottom, seeds and white fibrous ribs removed, chopped
200 g watermelon, seeded and chopped
1 garlic clove, chopped
1 tsp paprika
1 tsp cayenne pepper (optional)
125 ml olive oil
125 ml freshly squeezed lemon juice, sieved
---
salt and black pepper
Garnish (optional):
olive oil
cucumber, cut into ribbons and cubes
watermelon, cut into cubes
parsley leaves
edible flowers
…………
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Do meu livro:
Cooking in the South of France:An Elegant View on Classic French Dishes
Amazon UK:
GAZPACHO
Rendimento: 6-8
Dica: esta é uma sopa fria. Não sirva quente ou quente.
INGREDIENTES:
100 g de pão artesanal picado
250 ml de água
125 ml de vinagre balsâmico branco
---
5 tomates médios, descascados e semeados
---
1 pepino médio, descascado e picado
1 pimenta vermelha média, parte superior, inferior, sementes e costelas fibrosas brancas removidas, picadas
200 g de melancia, sem sementes e picada
1 dente de alho picado
1 colher de chá de páprica
1 colher de chá de pimenta caiena (opcional)
125 ml de azeite
125 ml de suco de limão espremido na hora, peneirado
---
sal e pimenta do reino
Decore (opcional):
azeite
pepino, cortado em fitas e cubos
melancia, cortada em cubos
folhas de salsa
flores comestíveis
------
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Inside Cooking Ep 35: Gazpacho
This recipe is a great version of the classic Spanish gazpacho. This simple, chilled Spanish soup is super refreshing and bursting. Crumbled boiled egg (in option) could make a tasty garnish.
#InsideCooking #Gazpacho #InsideNewsMauritius
Watermelon Gazpacho | Frankie Celenza
Your summer barbecue needs classing up with a chilled soup that is beyond refreshing.
INGREDIENTS:
½ small watermelon, rind removed
1 red pepper, diced
½ English cucumber
½ cup sliced almonds
1 clove garlic
2-4 small tomatoes
Salt and pepper, to taste
1 Tbsp balsamic vinegar
3 Tbsp extra-virgin olive oil
4 ice cubes
Thinly sliced cucumber, to garnish
STEPS:
1.) Add all ingredients to a blender. Pulse to combine until smooth. 2.) Taste and adjust seasonings as needed.
3.) Top with cucumber slices. Serve cold or at room temperature.
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Gazpacho Raw Gluten Free Vegan Oil-free Plantbased Refreshing
Hi I'm Sarah and with the help of my friend Nola we make Gazpacho from beautiful ripe tomatoes. This version has no oil or bread in it and is extremely refreshing! The recipe makes 7 cups of Gazpacho.
Gazpacho
Ingredients
• 10-12 ripe tomatoes, Roma quartered
• ¼ - ½ telegraph cucumber, chopped
• 1 small red pepper, core and seeds out, chopped
• 1/2 small red onion, peeled and chopped
• 1 garlic cloves, peeled and cut in half
• ¼ tsp chili flakes
• Juice of 1 lemon
• 1-2 cups cold water
• 2 tbsp Raw Apple Cider Vinegar
• ¼ - 1 tsp salt
• 1/2 tsp pepper
• 1 tray of ice cubes (optional if you want a thinner immediately cooler gazpacho)
• Optional ¼ tsp cumin or 3-4 mint leaves
• Garnish with diced cucumbers & mint
For full recipe see
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I cook tasty healthy wholefood plant based recipes that are either low fat or contains very little to no oil. I try to use unprocessed foods and avoid as much extra salt, sugar and secret nasties as possible. However there will be exceptions because we all need a little treat sometimes! I am doing these videos to not only help other people to learn Vegan cooking, but also to challenge myself as I have only been Vegan for less than a year and need to increase my own recipe knowledge. I have always loved cooking but it certainly is not my day job. Join me on my Vegan Adventure!
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Stone Fruit Gazpacho :: Chef Amber
My stone fruit gazpacho is perfect for hot summer days! I love serving this sexy, healthy chilled soup at outdoor dinners and family picnics!
1 lb plums
1 lb peaches
1 cucumber, peeled
2 cups tomatoes
1 garlic clove
1 T shallots
1 small piece ginger
1 cup extra virgin olive oil
Juice of 1 orange
1 t salt
1/2 t paprika
1/4 t crushed red pepper
Roughly chop all veggies. Put all ingredients except the oil into a high speed blender and puree until smooth. Slowly add the olive oil a little at a time. Best if chilled and served the next day!
Ludo à la Maison - Gazpacho
Summer Soup, refreshingly cool and delicious.
Creamy Gazpacho Recipe: How To Make The Best Spanish Cold Tomato Soup | How To Cuisine
????????????????????Full recipe????????????????????
Gazpacho may be one of the most famous Spanish dishes. It originates from the South of Spain, specifically the region of Andalusia. We have been fans of this Spanish cold tomato soup for years.
For this recipe, chef Ludivine decided to twist the original gazpacho recipe and came up with this delicious and creamy gazpacho. Perfect for tomato lovers! This easy and quick recipe is one of the best cold soups we ever tasted and can’t wait for you to try it!
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At How To Cuisine, we are passionate about modern, creative, and healthy cuisine and excited to share our passion with fun recipes you can make at home!
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Gazpacho | Yum In The Sun 2 co0k
Gazpacho | Yum In The Sun 2 co0k
In this episode of Yum In The Sun chef Nina Parker shows you how to make Spanish gazpacho - possibly the best thing you can eat on a hot summer's day!
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PREP: 10 minutes
SERVES: 4
INGREDIENTS:
700g peeled tomatoes
1 red pepper (de-seeded)
1/2 green pepper (de-seeded)
2 sticks celery
1/2 a peeled cucumber
1/2 a courgette
1 small garlic clove
40ml extra virgin olive oil
approx 150-200ml cold water
ice cubes
sea salt and black pepper
30g toasted almond flakes
small bunch of fresh chives
PREPARE THE TOMATOES
Make a small cross incision on each tomato and then put them in a saucepan of simmering hot water for about 5 minutes, then drain and run under some cold water and peel off skins easily. Keep in the fridge along with the rest of the vegetables to keep everything extra chilled.
BLEND THE TOMATOES
Throw in a few ice cubes, tomatoes, peppers, chopped celery sticks, peeled cucumber and a little of the water into a blender and blend for a minute.
ADD THE REMAINING VEGETABLES
Next add the courgette, garlic, olive oil, sea salt, black pepper and a little more water if needed. Blend for a minute or two until you have a lovely smooth texture and then double check the seasoning.
TOP WITH CHOPPED ALMONDS]
Pour into glasses and top with chopped chives or toasted almond flakes and a few drops more of extra virgin olive oil.
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Salad with a Spoon: Easy Gazpacho Recipe
This delicious gazpacho recipe is a crowd-pleaser, and it’s loaded with healthy ingredients that will help put the pep back in your step too!
You will need:
3 cups tomato juice
4-5 fresh tomatoes
5 stalks celery
2 cucumbers
1 red pepper, seeded
2 cloves garlic (optional)
A few good dashes soy sauce
¼-⅓ cup unrefined, organic sunflower oil
½ dropperful coriander oil
Cilantro, to taste (optional)
Jalapeno pepper, to taste (optional)
Here’s how it’s done:
Roughly chop all vegetables, cilantro and garlic and put them in a large bowl. Add liquids. Use an immersion blender to blend everything together. Blend to whatever consistency you like. If you like a chunkier gazpacho, you can chop the vegetables to the size you like by hand and then just add the liquids, no need to blend.
Put it in the fridge for a couple of hours or overnight. To speed up chilling time, set the bowl inside a larger bowl filled with ice and then put both in the fridge.
Serve chilled. Garnish with a sprig of cilantro.
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Gazpacho
When you get tired of eating ice cream or drinking mimosas to cool down (just kidding), you could always try gazpacho. Classic and beloved refreshing soup is perfect for hot days.
Ingredients:
1 Onion
2 Bell Peppers (Red, green)
3-4 Tomatoes
2 Cloves of Garlic
Cucumber
Stale bread
3 tbsp of Olive oil
1 tbsp of Vinegar - preferably Xeres one
Ice Cubes
Water
Salt and pepper for seasoning
How to Make Gazpacho; Easy Tomato Salad; No-Cook Summer Recipes
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Is there anything better in summer than a perfect tomato? The Working Class Foodies share two great, easy recipes that don't involve any cooking whatsoever.
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Gazpacho Soup | Hugh Fearnley-Whittingstall
Hugh prepares a wedding feast of vegetables and to start.. gazpacho soup!
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Golden State Gazpacho - Food Wishes
Learn how to make a Golden State Gazpacho! Most gazpacho recipes that include fruit tend to turn out tasting more like dessert, which is great if that’s what you’re into, but if you want a super-refreshing, and seriously savory cold summer soup, then this peach-kissed gazpacho is made for you. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing, chilled Golden State Gazpacho recipe!
You can also find my content on Allrecipes:
Tomato Gazpacho cucumber caviar basil sorbet by Chef Leszek Zajac
Tomato Gazpacho cucumber caviar basil sorbet