The best vegetarian gazpacho recipes
Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

The best vegetarian gazpacho recipes - 4 recipes

Chef Tips and Tricks

You're watching: VIDEO: Cheesy Eggplant Hedgehogs
auto
VIDEO: Cheesy Eggplant Hedgehogs

These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make! 

 

Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Top rated Vegetarian gazpacho recipes

By

Wash strawberries and hull

  • 1 jar of Cherry Jam,
  • 1 1/2 lbs of strawberries,
  • 1/2 lb lychees,
  • scant 1 cup water
  • fresh ground pepper
  • 1 bunch of mint
4.5/5 (39 Votes)

By

Cold Tomato Soup

  • In your blender combine:1 (10-oz.) can condensed tomato soup
  • 1 soup can cold water
  • l cup thinly sliced and quartered cucumber (removing seeds if large)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup olive oil
  • 2 tbsp. white wine vinegar
  • 1 clove garlic finely chopped
  • 2 drops Tabasco
  • pinch of salt
  • pinch of pepper
4.1/5 (16 Votes)

By

Pea Gazpacho with Mint. Discover our recipe

  • · 1 pound fresh peas
  • · Scant 1/2 cup olive oil
  • · Scant 1/2 cup crème fraîche
  • · 2 cups of chicken stock (I used a chicken bouillon cube)
  • · 3 sprigs of mint
  • · Salt and pepper
4.1/5 (68 Votes)

By

In a bowl, squeeze the seeds and juice out of the tomato chunks

  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods
  • 4-5 lbs large tomatoes, cut into quarters
  • 1 lb sourdough, crust removed and cut into 1/2 inch pieces
  • 2 red bell peppers, diced
  • 2 jalapenos, diced
  • 2 c peeled cucumber, diced
  • 2 c chopped red onion
  • 3/4 c Sherry red wine vinegar
  • 1/2 c extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 TBS Bourbon Smoked Paprika
  • 3-4 TBS Bourbon Smoked Salt
  • 4 TBS Bourbon Smoked Pepper
  • 2 c water
3.7/5 (27 Votes)

Any burning questions? Our chefs answer!

Smoky Gazpacho Fruit Gazpacho with Jam and Fresh Strawberries