Simple Gazpacho Recipe

Homemade Tomato Gazpacho Soup Easy V8 …

WebMay 13, 2015 · Dice 4 cups tomatoes,½ cup peeled and seeded cucumbers, ½ cup green pepper, ½ red bell pepper, ½ cup onion. Add vegetables to …

1. In a large mixing bowl, pour 46 oz of Spicy V8 Tomato Juice.
2. Dice 4 cups tomatoes,1/2 cup peeled and seeded cucumbers, 1/2 cup green pepper, 1/2 red bell pepper, 1/2 cup onion.
3. Add vegetables to Spicy V8 Tomato Juice.
4. Add 1 cup beef broth, 3 tbs olive oil, 2 tbs fresh squeezed lemon juice, 2 minced garlic cloves, 1/4 cup red wine vinegar, and a dash of hot sauce. Mix well.

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Easy Gazpacho Recipe (smooth or chunky) Two Kooks …

WebAug 20, 2020 · The easy gazpacho recipe below is light (but not watery thin) and has a wonderful fresh garden flavor. Olive oil transforms it from …

1. BLEND VEGETABLES: Place all ingredients except oil in a deep pot/bowl if using an immersion blender stick or in a blender. If using a blender, you may need to do two batches. Blend until almost smooth, at least 2 minutes. Scrape down sides as needed.
2. STRAIN VEGETABLES (if you want a smooth gazpacho): Place a coarse meshed strainer over a bowl and empty in the blended vegetable mixture. Using a large spoon, scrape the vegetables against the strainer to release as much liquid into the bowl as possible. Also scrape off the underside of strainer into the bowl. Spoon solids/pulp into a small bowl. Add a drizzle of oil, salt and chopped parsley to taste. This will be used as a garnish or add-in for those who like chunkier gazpacho.
3. ADD OIL TO EMULSIFY: If using a blender, place the now-strained liquid back into blender. If using a immersion stick, place it in the bowl with the liquid. Turn on machine and slowly add the oil while machine is running. This will emulsify or slightly thicken the liquid to a smooth silky consistency. Add a bit more oil if needed. Liquid will now have more body (and even more once refrigerated). Taste and adjust seasonings as needed (more vinegar, more salt).
4. REFRIGERATE AND SERVE: Pour into pitcher or container and put in fridge for 2 hours or more. Serve with reserved solids on the side (for people to add) and one or more garnishes if desired.

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