Time 20m Yield 8 servings (2 quarts). Number Of Ingredients 14 Steps:
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Time 15m Number Of Ingredients 9 Steps:
Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on. Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender. Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender. Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked). Cut the onion into a few slices and add it to the blender too. Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping. Blend the vegetables at a high speed until it is completely pureed. Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil. Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water. Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Time 2h45m Yield 4 servings Number Of Ingredients 15 Steps:
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Time 30m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine all the ingredients; cover and refrigerate until serving.
Time 2h20m Yield 10 Number Of Ingredients 14 Steps:
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Time 25m Number Of Ingredients 12 Steps:
Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight. To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.
Time 20m Yield 8 to 12 servings, about 1 quart Number Of Ingredients 8 Steps:
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Time 35m Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees Fahrenheit. Add 1/2 cup of the chickpeas to the pitcher of a blender. Rinse remaining chickpeas. Spread a couple of paper towels on a rimmed baking sheet and spread chickpeas on top. Gently blot tops of chickpeas with additional paper towels until they’re relatively dry. Place the dried chickpeas in a bowl and drizzle with 2 teaspoons olive oil. Sprinkle with a couple of pinches of kosher salt and toss gently until coated with oil and salt. Discard paper towels and pour chickpeas onto baking sheet. Bake until golden and slightly crispy, 25-30 minutes. While the chickpeas are roasting, make and chill the soup. To the 1/2 cup chickpeas already in the pitcher of the blender, add the remaining ingredients (aside from toppings). Puree until smooth. Taste and add additional salt and pepper if desired. Place in an airtight container and refrigerate until very cold. Ladle into bowls and top with cucumber, tomato, roasted chickpeas, and a light sprinkle of smoked paprika. Serve.
Yield Serves 6 Number Of Ingredients 14 Steps:
Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.
