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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The Best Raw Gazpacho Recipe
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Description:
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.
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 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!
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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
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!
INGREDIENTS:
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
WRITTEN RECIPE:
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!
PEACH GAZPACHO. Surprisingly pleasant combination! Aromatic, tasty, refreshing seasonal cold coup.
Peach gazpacho is a perfect treat on a hot summer day! Peach adds very pleasant sweet, fruity notes and amazing aroma. This is a great seasonal, vegetarian recipe that can cool you off the summer heat and stuff you with vitamins and fiber!
Enjoy the recipe below:
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Ingredients
1 kg Tomatoes
350 gr Peaches
250 gr Cucumber
70 gr Red onion
1 Chili pepper, optional
100 gr Cherry tomatoes
1 bunch Parsley
3 Tbsp Balsamic vinegar
100 ml Olive oil
1 Tbsp Greek yoghurt
Salt, pepper, sugar to taste
In the beginning, remove cores from the tomatoes and cut through the skin on the opposite side, do the same with peaches. Blanch fruits in boiling water for 30 seconds, then chill in cold water. Peel of the skin and cut in big pieces. Save small part of peaches for decoration. Peel cucumbers and cut into rings. Peel half of the red onion and thinly slice. Put ingredients into blender. Season with 2 tbsp of balsamic vinegar, freshly grounded black pepper, salt. Blend until soupy consistency. Pour in 90 ml of olive oil to create an emulsion. Taste gazpacho, while it is still in the blender and, if needed, correct the taste. Let the soup chill in the fridge.
For decoration cut into chunks saved peaches, add cherry tomatoes, basil leaves, dress with 1 Tbsp balsamic vinegar and 2 Tbsp olive oil, salt to taste. If you like spicy, add thinly sliced chili pepper.
When gazpacho is cold, we can plate it, decorate with our garnish, a spoon of thick Greek yoghurt and olive oil.
Ready, wonderful, aromatic, refreshing, summer gazpacho, Bon appetite!
The Best Gazpacho Recipe - 10 Minute Recipe
This recipe is easy, and if you can't find heirloom, you can use ripe campari tomatoes. Recipe: Subscribe:
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I'm the home cook who's out to prove you don't have to be a chef to cook like one. I take those cheffy techniques that can be time consuming and intimidating, and make them approachable for fellow home cooks. Cooking like a rock star isn't reserved for chefs anymore, and I'm here to show you how. I look forward to sharing my recipes & cooking style with you on my channel!
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How to make gazpacho soup ( Spain cuisine)
#gazpacho soup #cold soup
#Cancasse tomatoes & cherry tomatoes ( optional)
#cucumber
#white onions or violet onions
#salt & pepper
#garlic
#fresh basil
#oregano ( optional)
#white vinegar or whichishire sauce
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#Chicken brow or vegetable broth or just cold water
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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.
RECIPE
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INGREDIENTS
6 Cups Watermelon
2 Tomatos
1 Cucumber
1 Serrano Pepper, minced
1 Lime
¼ Cup Cilantro, finely chopped
¼ Cup Basil, finely chopped
1 Teaspoon Sugar
Pinch Salt
INSTRUCTIONS
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.
Gazpacho Soup - Blast From The Past
Paula's having the girls over today and they're having lunch in the garden so she's going to start the festivities off right with some cold Gazpacho Soup. Celebrate the sunshine, get outside and hold your own garden get-together!
Ingredients:
Soup:
2 lbs ripe diced tomatoes
1 peeled and diced seedless cucumber
1/2 cup diced red onion
1/3 cup seeded and diced green pepper
1/3 cup seeded and diced yellow pepper
1/3 cup seeded and diced red pepper
3 cups minced fresh cilantro
2 cloves minced garlic
1/4 cup olive oil
2 tablespoons sherry vinegar
1 cup fresh breadcrumbs
1 cup recipe follows tomato water
1 lb very ripe tomatoes
1/2 tablespoon kosher salt
Preparation:
Soup:
1. Combine the first 8 ingredients in a large bowl and blend using an immersion blender
2. Cook’s Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until chunk-free
3. Mix in the olive oil and vinegar
4. Add bread crumbs, tomato water, salt and pepper
5. Chill for 4 to 8 hours before serving to allow flavors to meld
6. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup
Tomato Water:
1. Combine 1 lb ripe tomatoes and the salt in a blender
2. puree on high until smooth
3. Place some cheesecloth in a strainer and allow the liquid to slowly drip through
4. Reserve the liquid
Enjoy Y'all!
Recipe Link:
For more great recipes visit pauladeen.com
Cool Down with this Refreshing Gazpacho Recipe
It's almost summertime and it's getting hot here in Brooklyn, so I decided to make a delicious and refreshing cold tomato Gazpacho. It's a cold tomato soup from Andalusia Spain, with cucumber and green peppers, and it's so quick and simple to make – no cooking required! Perfect for a hot summer day.
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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.
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Ingredients:
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
.
note:
Reserve a little cucumber, tomato and spring onions as garnish. Use half of the bread in the gazpacho and the other half for croutons.
The Perfect Gazpacho Recipe/The Cold Tomato Soup????????????Easy & Healthy!!
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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
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
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
METHOD:
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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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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Music by Bethany Weber
Gazpacho from the kitchen of Gen Anderson
As part of a show on light Southwestern cuisine, Chef Gen prepares a refreshing gazpacho from all-organic ingredients. It's a cold summer soup packed with antioxidant-rich tomatoes, peppers, and a wide variety of fresh, beautiful veggies. Vegan, Cholesterol Free, Diary Free, Egg Free, Low-Fat.
For this recipe and more, visit gensguiltlessgourmet.com
Chef Gen shows off some clever cooking techniques as she prepares a reduced-fat, margarita-flavored cheesecake using fat free yogurt and organic citrus flavors.
To find the TV schedule for Gen's Guiltless Gourmet in your area, go to ionlife.com
For the TV Schedule in your area go to IONlife.com
Filmed by Third Point Productions: 3rdpointproductions.com
Homemade Gazpacho - Refreshing Summer Soup
EPISODE #74 - Homemade Gazpacho - Refreshing Summer Soup
FULL RECIPE HERE:
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HEALTHY SUMMER GAZPACHO & A LITTLE SPANISH LOVE STORY
Hello. Thank you for coming back for another recipe. This week I'm sharing one of my favourite healthy summer recipes that I make often when it's hot and I want to eat clean, lean and gluten-free. I first fell in love with gazpacho when I lived in Barcelona, Spain. This is an incredibly easy recipe and you can make gazpacho without bread and it's the perfect plant-based meal to aid digestion and keep you full. You can find many more videos on my channel about how I learned Italian and moved to Italy. Making these episodes alone is very time consuming and expensive and if you would like to support my work, you can find my Patreon page here:
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Healthy Heart - Shrimp Gazpacho Recipe
Chef Julie shows us how to make a healthy and easy Shrimp Gazpacho.
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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Gordon Ramsay's Pumpkin Soup With Wild Mushrooms
A delicious way to use the whole pumpkin.
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Viva Espana! (201): Jacques Pépin: More Fast Food My Way
Minute Recipe: Butter Bean Canapés.
Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and Spicy Gazpacho kicks off the meal followed by Shellfish and Chicken Paella. A detour to pick up some Caribbean flavors makes the last dish of Pineapple In Dark Rum Sauce worth a trip to the kitchen.
Classic Spanish Gazpacho
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Mexican-Style Shrimp Cocktail - How to Make a Mexican-Style Seafood Cocktail
Learn how to make a Mexican-Style Shrimp Cocktail! Visit or the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Mexican-Style Shrimp Cocktail 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.