Homemade Gazpacho Recipe - Laura Vitale - Laura in the Kitchen Episode 777
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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.
Authentic Spanish Gazpacho Recipe
Full recipe:
When I visited Seville, Spain, I was OBSESSED with the gazpacho I had there. An authentic gazpacho recipe is one of the simplest, most perfect dishes – capitalizing on the ripest, freshest tomatoes, a little zing from Sherry wine vinegar, and the best quality extra virgin olive oil which creates a velvety texture.
Although adding bread to thicken the soup is something I thought was mandatory, my favorite gazpacho in Spain did not include bread, and instead, focused on the intensity of the tomato, thickened by olive oil alone.
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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.
GAZPACHO (Easy No Cook Recipe)
LINK TO COMPLETE RECIPE BELOW:
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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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 Puerto Rican Gazpacho (Bacalao Salad )
Ingredients
1 pound of bacalao
bowl
2 tomatos
1 onion
Green olive (Optional )
2 Avocado
1/3 cup olive oil
half of the 1.3 cup white vinegar
salt and pepper to taste
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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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!
Find this Spanish recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Don't forget to watch our entire collection of authentic Spanish cookery videos:
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
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:
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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!
Homemade Gazpacho - Refreshing Summer Soup
EPISODE #74 - Homemade Gazpacho - Refreshing Summer Soup
FULL RECIPE HERE:
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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.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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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Easy Cucumber Avocado Gazpacho Recipe
Refreshing Cucumber Avocado Gazpacho tutorial and recipe with Chef Julie! Get the full printable recipe:
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Soup Recipe: Chilled Tomato Gazpacho by Everyday Gourmet with Blakely
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The Best Cold Gazpacho Soup Recipe - Eat Simple Food
Recipe:
Gazpacho is a Spanish based uncooked (raw), cold, and uber fresh tomato based soup. It's got summer's bounty of fresh tomatoes, crunchy cucumbers, crisp red bell peppers, red onions, garlic, lime, and olive oil. A little bit of tomato juice intensifies its richness and thickness.
Gazpacho needs time for the ingredients to integrate together. Make it ahead of time - it tastes best after it's been chilled at least a couple hours and tastes even better the next day.
Gazpacho can be made either smooth or creamy. I like a little bit of both so blend about 1 cup of the ingredients to create a little smoothness and a little chunkiness. Blending part of the soup gives gazpacho a more orange creamy tone.
An ice bath for the cooked tomatoes stop the tomatoes from cooking and easier to handle for peeling. Making an X on the end of the tomato makes it easier to peel after cooking. Don't know which side is the end. Doesn't really matter, try it both ways to see what works for you.
Don't want to turn the stovetop on to blanch the tomatoes to peel? Cool, just peel the tomatoes with a vegetable peeler. It will take a little longer and require more patience but it's nice to not have to turn the stovetop on too.
Use any tomato for this fresh gazpacho recipe, but Romas are meaty with the fewest seeds. The seeds are removed to create a smooth textured gazpacho.
Throw all of the garlic in the blender instead of mixing it into the soup. This ensures a smooth garlic taste with biting into a chunk of garlic.
I've made this Gazpacho soup a multitude of ways, sometimes without garlic, sometimes with parsley instead of basil and sometimes with lemon instead of lime. It's always good.
Play with this recipe. If you have more than a cup of cucumber, just throw it all in and maybe add a little more tomato juice if needed.
Summer tomatoes are poppin' right now and so delicious! I can't think of anything better to eat on a hot day.
Feeling like you need a little more carbs in your meal? Add a couple croutons as a garnish or some fresh bread for dippin'. I love to serve this soup with crackers and pimento cheese or Parmesan Crisps.
Gazpacho can be garnished or blended with fresh parsley or basil or sliced jalapeno's if you want to bring some heat.
Gazpacho Recipe: Easy Gazpacho Soup (Traditional Spanish Gazpacho)
Gazpacho is a traditional Spanish soup recipe made from fresh raw (uncooked) ingredients such as Roma Tomatoes, Cucumber, and other vegetables. It is sometimes mixed with fruits as ingredients also such as Watermelon.
I will show you the easy way on how to make Gazpacho soup at home.
Gazpacho Ingredients:
- 8 Roma Tomatoes
- 2 Green Bell Peppers
- 1 Green Cucumber
- 2 Slices of Bread
- Half of a small red Onion
- 2 Garlic Cloves
- Red Wine Vinegar
- 2 Tbsp of Olive Oil
- 1/3 Tsp of Cumin
- 1/4 Tsp of Black Pepper
- 1/2 Tsp of Salt
What can you serve with Gazpacho?
Gazpacho can be eaten with French Toast, Baguette, or Baked Pork.
This Spanish soup is served chilled and after making it, some of the ingredients can be used as toppings on it.
#gazpacho #gazpachosoup #gazpachorecipe #souprecipes #soup #easyrecipes #recipes #Spanish #Spanishrecipes
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!
★ RECIPES ★
Spicy Gazpacho:
Chilled Avocado & Zucchini Soup:
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How to make gazpacho soup ( Spain cuisine)
#gazpacho soup #cold soup
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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.
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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EASY FIVE Ingredient TRADER JOE'S Summer Gazpacho
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Five Ingredient Summer Gazpacho Soup
Ingredients:
Pantry: Salt & Pepper to taste
1. 4 each Roma Tomatoes, halved & seeded
2. 1/2 each Green Bell Pepper, seeds & ribs removed
3. 1/2 each English Cucumber, sliced
4. 2 teaspoons minced garlic
5. 1/4 Cup Balsamic Vinaigrette Dressing, Trader Joe's
* Optional Garnish: Trader Joe's Garlic Croutons
Directions:
Combine tomatoes, bell pepper, cucumber, garlic and dressing into blender OR food processor. Blend on high until smooth. Add salt and pepper to taste, approximately 1/2-1 teaspoon of salt, 1 teaspoon of fresh cracked pepper. Blend to combine. Give a taste and adjust seasoning to your liking.
Serve at chilled or at room temperature in a bowl. Garnish with croutons.
Items Mentioned:
Trader Joes: Balsamic Vinaigrette Dressing, Garlic Croutons
Blender: Vita-Mix
Food Processor: Cuisinart
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Learn how to make a quick 5 ingredient summer gazpacho soup using Trader Joe's products. A food processor or Blender is very useful. Garnish and season to your taste.
Gazpacho
Gazpacho a tomato-based, vegetable soup served cold. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.
How To Make Gazpacho (summertime soup recipe) | vegan + easy
How To Make Gazpacho Soup . This recipe is a simple gazpacho recipe that is easy to make, but will impress whoever you serve it too!
Recipe:
7-8 Plum (Roma) Tomatoes, blanched & peeled
1/2 Cucumber, peeled
1/2 red onion, diced
1/2 red bell pepper, peeled
2 tbsp sherry vinegar or red wine vinegar
1/4 cup olive oil
salt, to taste
Optional Garnish
red onion
cherry tomatoes
Pumpkin seeds
crushed red pepper
dill
How to make the Ultimate Chili using impossible burger:
How to make a Vegan Sweet Potato Pie:
Chapters
Intro: 00:00
Tomatoes: 1:37
Blending it all together: 6:18
Taste Test: 10:06
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Cuisinart Gazpacho Recipe Video
Learn more:
Get the full recipe here:
Our gazpacho recipe will help you beat the heat and it's easy to make.
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Roasted Red Pepper Gazpacho
There's nothing like chilled soup during the hot summer! This easy one is made with the season's best veggies!
COLD REFRESHING, elegant WATERMELON GAZPACHO is cold soup perfect for hot summer days
Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. An elegant summer soup that perfect for hot summer days.
PREP TIME: 15 minutes
CHILL TIME: 1 hour
SERVINGS: 4 servings
INGREDIENTS:
▢3 cups seedless watermelon cut into chunks
▢3 roma tomatoes seeded and diced
▢1 English cucumbers seeded and diced
▢1 small red onion diced
▢1 medium sized red bell peppers chopped
▢1 clove garlic
▢¼ bunch about ½ cup mint leaves
▢½ jalapeno peppers remove seeds if you prefer less heat
▢1 teaspoon of salt adjust per taste
▢2 teaspoon pepper adjust per taste
▢3 tablespoon olive oil
▢2 tablespoon red wine vinegar or sherry vinegar
INSTRUCTIONS:
1. Cut watermelon. Discard any seeds if it has and chop into pieces.
2. Deseed tomatoes (optional step). And dice it.
3. Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
4. Chop red bell peppers (remove the seeds).
5. Dice red onions. Chop jalapeno.
6. To the jar of blender add the watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Puree.
7. Add olive oil, red wine vinegar and pulse.
8. Puree the soup to desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
9. Taste and season if it needs extra salt or pepper.
10. Refrigerate watermelon gazpacho for atleast one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in fridge.
11. Pour chilled gazpacho into bowls/glasses.
12. Garnish with few chopped pieces of watermelon, red bell peppers, cucumber, onion and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle few drops of olive oil.
13. Serve with some croutons or as it is.
DETAILED RECIPE LINK:
CHARLEY'S CRAB | Gazpacho SPANISH CHILLED TOMATO VEGETABLE SOUP
The BEST version of Gazpacho you will ever have, chilled vegetable and tomato soup from Chuck Muer's Charley's Crab restaurants. If you have never had the Spanish soup, Gazpacho, let my show you the Do-It-Yourself version to make this easy, no cook recipe. You will not be sorry! Don't forget to subscribe and hit the like if you find this video entertaining and fun, or if you learn a little something. Thanks for watching, Y'all, cheers! Yield: 4 quarts
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