Traditional gazpacho recipe?

Question

I'm looking for a great recipe for traditional gazpacho. Our garden this year has produced LOTS of tomatoes, and we think some fresh gazpacho would be great.

If you feel like throwing in a salsa recipe, that would be fine too, as would any recipe using lots of tomatoes.

Thanks.

Answer 1

I too am overflowing with Tomatoes-  

other than the below Gazpacho recipes- all of which can be used as salsa, my favorite use is to cut tomatoes in bite size, add bite size mozarella, chopped basil, balsalmic and olive oil- and add hot drained spaghetti- yummy.

Fresh Gazpacho Recipes:

• 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch dice,  (about 4 cups)

• 2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch dice (about 2 cups)

• 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch dice  (about 2 cups)

• 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)

• 2 medium cloves garlic, minced

• 2 teaspoons salt

• 1/3 cup sherry vinegar

• Ground black pepper

• 5 cups tomato juice, preferably Welch's

• 1 teaspoon hot pepper sauce, such as Tabasco (optional)

• 8 ice cubes

• Extra-virgin olive oil for serving

1. Combine the tomatoes and their juices, bell peppers, cucumbers, omon, garlic, salt, vinegar, and pepper to taste in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly. Refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes.

VARIATIONS

QUICK FOOD PROCESSOR GAZPACHO

Using the same ingredients and quantities as for Classic Gazpacho, core and quarter the tomatoes and process them in the workbowl of a food processor fitted with a steel blade until broken down into 1/4- to 3/4-inch pieces, about twelve 1-second pulses; transfer to a large bowl. Cut the cored and seeded peppers and seeded cucumbers into rough 1-inch pieces and process them separately until broken down into 1/4- to 3/4-inch pieces, about twelve 1-second pulses; add to the bowl with the tomatoes. Mince onion and garlic by hand, then add to bowl with vegetables along with salt, vinegar, and ground black pepper to taste; continue with recipe as directed.

SPICY GAZPACHO WITH CHIPOTLE CHILES AND LIME

A garnish of finely diced avocado is a must here. Follow recipe for Classic or Quick Food Processor Gazpacho, omitting optional hot pepper sauce and sherry vinegar and adding 2 1/2 tablespoons minced chipotle chiles en adobo, 1/4 cup minced fresh cilantro leaves, 6 tablespoons lime juice, and 2 teaspoons grated lime zest along with the tomato juice and ice cubes.

  

Answer 2

Not Gazpacho recipe but very good...

Tomato salad is great and uses lots of tomatoes.....

In large bowl dice up tomatoes, add equal amounts of diced celery.  Add any italian dressing,  (enough to coat tomatoes and celery)  parsley and salt and pepper..

Cucumbers can be substituted for the celery and is also very good....good way to use up tomatoes and cukes from garden....

If made a hour or so before meal, the juices from the tomatoes mix with the italian dressing, making it better....

When ever we grill steaks or chicken, we are sure to make this to go with it...Yummy and low in calories too....

Answer 3

Traditional Gazpacho::

1 1/2 pounds tomatoes, peeled seeded* and diced

1 medium white onion, peeled and finely chopped

1 medium cucumber, peeled seeded and finely chopped

1 large green bell pepper, seeded and finely chopped

2 cups tomato juice

1/2 cup extra virgin olive oil

2 cloves large garlic, finely chopped

1 jalapeño chile, seeded and chopped**

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Combine half the tomatoes with the onion, cucumber and bell pepper in a large bowl.

In a blender or food processor, purée remaining tomatoes with the tomato juice, olive oil, garlic, jalapeño, salt and pepper. Stir into vegetables and mix well. Chill until served.

Makes 4 servings.

*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.

**Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

______________________________________...

Fresh Tomato Salsa::

3 tomatoes, chopped

1/2 cup finely diced onion

5 serrano chiles, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon salt

2 teaspoons lime juice

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Something fun and easy.

Answer 4

Ingredients

4 ripe, red tomatoes, coarsely chopped

1 green bell pepper, cored, seeded and coarsely chopped

1 cucumber, peeled, seeded and finely diced (set aside 2 tablespoons for garnish)

1/2 medium red onion, finely diced (set aside 2 tablespoons for garnish)

2 cloves garlic, chopped

1 slice French bread, diced

1/4 cup chopped, fresh herbs, such as basil, oregano and/or flatleaf parsley (set aside 2 tablespoons for garnish)

1 cup ice water, or as needed

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar, or to taste

salt to taste

freshly ground black pepper

Cooking Instructions

1. Place the tomatoes, pepper, cucumber, onion, garlic, and bread in a food processor and process to a smooth puree. Add the herbs, water, oil, vinegar, salt and pepper. Correct the seasoning, adding salt or vinegar to taste: the gazpacho should be highly seasoned. The gazpacho should be thick but pourable. Add water as needed.

2. To serve, ladle the gazpacho into chilled bowls. Garnish each with a sprinkling of the reserved cucumber, onion and herbs.

Here is a great recipe and it could serves 6.