Chilled Tomato Gazpacho - Summer Tapas Series, Tapas 1 - CookingWithAlia - Episode 262
It's summer time. It's tapas time!
Check out this special Summer Tapas Series with my friend Chef Sandra Cordero from The Cordero Negro (facebook.com/chefsandracordero).
First Tapas in our series of 5 Tapas is the classic Tomato Gazpacho. Super easy chilled tomato soup that is refreshing in hot summer days!
2 pounds (900 grams) ripe tomatoes (seeded and chopped)
1 cup cubed day old bread (crust removed)
1 small red bell pepper (seeded and chopped)
1 persian cucumber (peeled and chopped)
1 small garlic cloves (crushed)
1/4 cup extra virgin olive oil
2 tablespoons Jerez vinegar (or white vinegar)
1/4 cup water
Salt and pepper to taste
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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Homemade Gazpacho Recipe - Laura Vitale - Laura in the Kitchen Episode 777
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Soups and Salads | CLASSIC GAZPACHO | How To Feed a Loon
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Talk about the quintessential summertime culinary creation! This Spanish-inspired chilled soup is so refreshing and so delicious! And so easy to make at home! Watch, laugh...and make this classic recipe for Gazpacho!
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Authentic Spanish gazpacho recipe - Allrecipes.co.uk
The king of chilled soups, this gazpacho recipe is direct from Spain and as authentic - and simple - as they come. There's no better way to enjoy in-season veg than this summer chilled soup!
Serve gazpacho for a light lunch with a salad and some charcuterie. Or go easy on yourself for your next party or garden BBQ - simply make the gazpacho ahead of time, chill until needed, then pour into small glasses for guests to enjoy. Shot glasses would work a treat if you're making small plates for a crowd!
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Watermelon Gazpacho Soup Recipe
Sweet, savory, and spicy, this cold soup (known as gazpacho) is the perfect summertime recipe for watermelon lovers. No cooking required! It’s easy and simple.
6 Cups Watermelon
1 Serrano Pepper, minced
¼ Cup Cilantro, finely chopped
¼ Cup Basil, finely chopped
1 Teaspoon Sugar
1. Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. But this was all that Trader Joe's had. That's what I get for shopping there and not at my local co-op.
2. Cut the watermelon half into layers and then cube it.
3. Measure out six cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn't love watermelon? Yum!
4. Slice the bottom off each tomato.
5. Making C cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
6. Purée the tomatoes in the food processor.
7. Peel the cucumber and cut away the seeds with a knife, very carefully.
8. Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
9. In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
10. Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
11. Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
12. To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
13. Oh, I said almost. Finish with some fresh mint leaves.
Chilled Gazpacho Soup Recipe!
Tomatoes, cucumbers, bell peppers, onions, olive oil and some seasoning goes a long way to satisfy your taste buds on a hot day. Crack open a bottle of Ceja Vineyards' Carneros Chardonnay and you've got yourself a refreshing chilled gazpacho soup!
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Chock-full of veggies fresh from the garden or farmers' market, this easy-to-make chilled soup will cool you off on a warm summer's day.
Yellow Gazpacho Soup Shooters and Spicy Shrimp
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Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve!
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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
*PRINT RECIPE HERE*
FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes!
FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley
Preheat oven to 400F (200C).
Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.
To serve, toss the chilled shrimp the minced parsley.
Then blend up the soup quickly to refreshen the emulsion if needed.
Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.
Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.
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The Best Raw Gazpacho Recipe
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In this video, raw food chef and author Jennifer Cornbleet demonstrates the techniques for creating her mouth-watering raw Gazpacho. This is one of the many raw soup recipes that you'll find in her best-selling book Raw Food Made Easy for 1 or 2 People.
Gazpacho is one of the few well-known raw soups. In her how-to video, Jennifer Cornbleet demonstrates how to make this classic Spanish dish and shares some of her secrets on how to make it even more flavorful.
Jennifer begins your journey to Raw Gazpacho-land with an overview of the recipe and its traditional ingredients: tomatoes, cucumbers, onions, peppers, and herbs. You'll find out just how rich in health flavorful tomatoes are, providing tons of Vitamin C and other nutrients.
Jennifer includes sweet red bell pepper in her recipe, and she shares her techniques for peeling, seeding, and chopping this nutritious veggie. You'll also learn how to ready cucumbers and celery for the blender where they'll add a cool sweetness to the soup.
Next Jennifer shares a great tip for selecting the right onion for your raw Gazpacho. You'll discover why the taste of green onion, rather yellow or red onion, is an ideal choice. Jennifer also adds parsley for a fresh, herbaceous flavor and a secret ingredient that contributes a delightful pungent kick.
Next Jennifer shares some unexpected good news about fat and calories. This recipe contains only a little bit of fat in the form of olive oil, making raw Gazpacho a great raw soup for anyone watching their weight. (And who isn't these days?!)
Traditional versions of Gazpacho typically contain a lot of vinegar, but Jennifer shows you how to use fresh lime juice. The lime juice, along with a dash of salt and freshly ground pepper impart a more delicate flavor to the soup.
With all the veggies prepped and ready to go, Jennifer shows how you can achieve the perfect raw Gazpacho texture just by blending vegetables correctly. You'll discover how blending tomatoes concentrates their flavor and nutrition for an even more heavenly soup. You'll also get an important tip about blending to keep your tomatoes from foaming.
Jennifer's Gazpacho recipe has a light, refreshing taste and can be smooth or slightly chunky texture. Be sure to use a big spoon so you don't miss a drop of goodness.
How to Make Spanish Gazpacho
Around the World in 80 Dishes takes you to Spain, with a demonstration of a classic recipe for Gazpacho prepared by a Culinary Institute of America chef.
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How to Make Spanish Gazpacho
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In this online culinary course, we teach you how to make the classic Spanish soup, gazpacho. One bite of this and the way you look at soup will be forever changed.
Avocado Gazpacho | Everyday Gourmet S7 E6
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Homemade Gazpacho - Refreshing Summer Soup
EPISODE #74 - Homemade Gazpacho - Refreshing Summer Soup
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Best Gazpacho Recipe
Gazpacho is the perfect summer meal, when the tomatoes are at their best and the temperatures are rising. . I tested our my new sponsored Springlane Mixer and it worked perfectly. You can find yours here.
Use discount code: GLOBE029 for 29 euros off
Ripe plum tomatoes 2 pounds diced
Cucumber 1 peeled and diced
Green bell pepper 1/8 cup diced
Garlic 1 clove minced
Spring onions 2 chopped
Day old bread 2 cups diced (divided in half)
Sherry vinegar 2-3 tablespoons
Extra virgin olive oil 1/4 cup
pinch of salt
Reserve a little cucumber, tomato and spring onions as garnish. Use half of the bread in the gazpacho and the other half for croutons.
How To Make Gazpacho
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How To Make Gazpacho
1kg ripe tomatoes, diced
1 red onion, diced
1 cucumber, diced (seeds removed)
1 red capsicum, diced (seeds removed)
1 slice stale bread
1 tsp ground cumin
1 tsp salt
2-3 tbsp red wine vinegar
1 tbsp olive oil
Garnish with spring onions, parsley or coriander. Serve with toasted bread
If you’re looking for a fresh, light and delicious summer treat, gazpacho is perfect for sweltering summer days. Chef Andrew Sloan from Delish Catering shares his recipe.
Gazpacho Recipe - Tomato Soup Recipe - Гаспачо классический
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A basic gazpacho recipe, which you can then customise to your own liking, though this one works every time. You can make this ahead, it is a perfect vegetarian starter or a main dish. The gazpacho is a classic of the genre: refreshing, and full of ripe, summery flavours.
Spanish Gazpacho Recipe • Cold and Refreshing! - Episode #134
Bonjour my friends! In this episode I'll show you how to make my Spanish Gazpacho recipe. Visit
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Vitamix Sweet Green Pea Gazpacho (Chilled Soup)
Traditional Gazpacho is of Spanish origin, made with a tomato base and served chilled.
Try this Sweet Green Pea Gazpacho. It’s fresh and plant-based. Made with sweet peas, english cucumber, fresh garlic, olive oil and more. It’s served chilled so it’s the perfect summer soup that will keep you cool. Made in the Vitamix.
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Cuisinart Gazpacho Recipe Video
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Our gazpacho recipe will help you beat the heat and it's easy to make.
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VEGAN SUMMER SOUPS (2 WAYS) ⇢ Spicy Gazpacho & Creamy Zucchini
In today's video, we're making two healthy summer soup recipes both of which are served chilled! These soups are vegan, super healthy and so simple to make. You'll learn how to make a spicy classic gazpacho recipe, plus a creamy avocado & zucchini soup!
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Chilled Avocado & Zucchini Soup:
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How to Make Gazpacho - The Basics on QVC
- Gazpacho is the perfect cold soup for the summertime! Blue Jean Chef Meredith Laurence teaches you how to make homemade gazpacho.
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Serves 6 - 8
5 RIPE Roma tomatoes
1 small cucumber, seeded
1 red or green bell pepper
¼ to ½ small red onion
½ clove garlic
2 tablespoons red wine vinegar
2 to 3 tablespoons olive oil
2 cups tomato juice
squeeze of lemon juice
sugar, to taste
salt and freshly ground black pepper
3 tablespoons fresh chopped parsley
1. Peel and seed the tomatoes: Bring a pot of water to a boil and prepare an ice bath by filling a bowl with ice water. Core the tomatoes and score the bottom of the tomatoes with an “X”. Place the tomatoes in the boiling water and let them sit for 20 to 30 seconds. Remove the tomatoes and transfer them to the bowl of ice water. Peel the skins off the tomatoes. Cut the tomatoes in half and scoop out the seeds with your fingers.
2. Put the tomatoes into a blender and blend until crushed. Cut off and reserve 1 to 2 inches of each of the vegetables – cucumber, red or green pepper, zucchini and red onion. Place the remaining larger chunks of the vegetables and the garlic clove into the blender with the tomatoes and pulse until the mixture is the desired consistency – smooth or chunky.
3. Add the red wine vinegar, olive oil and tomato juice and blend again briefly. Season with the lemon juice, sugar, salt and freshly ground black pepper to taste. Let the soup chill completely in the refrigerator for a few hours before serving.
4. While the soup is chilling, finely chop the reserved cucumber, red or green pepper, zucchini and red onion and mix together in a small bowl. When you are ready to serve, blend the soup for one more second and pour into bowls. Garnish the soup with the finely chopped vegetables and sprinkle some fresh parsley on top. Drizzle with a little more olive oil and enjoy with a nice piece of grilled Italian bread.
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!
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!
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How To Make a Gazpacho
A gazpacho is defined as a Spanish soup made from tomatoes and other vegetables and spices, served cold. There are plenty of different kinds, most are made from tomatoes, but there are some made from grapes and other fruits and vegetables. Regardless of the ingredients, a gazpacho is a great soup during the summer. Today we'll show you a basic tomato based gazpacho and then you can take it from there. Experiment and come up with other versions, if any come out really well, let us know! We'd love to hear them!
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Summer fresh gazpacho shooters
A hot night calls for COLD soup! Chef Matt Dean Pettit shares his recipe for vibrant gazpacho shooters. For the full recipe, click here:
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The Best Gazpacho Recipe
This is the best gazpacho recipe that I have ever tried! It comes out consistently GREAT each time I make it. It's fast and easy to make with an immersion blender. The recipe comes from Ina Garten or The Barefoot Contessa.
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Soup Recipe: Chilled Tomato Gazpacho by Everyday Gourmet with Blakely
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Summer Gazpacho Soup
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