Cajun Gazpacho Recipes

QUICK & EASY GAZPACHO

Quick & Easy Gazpacho image

I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 cups Clamato juice
3 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped seeded cucumber
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh parsley
1 teaspoon minced chives
1 garlic clove, minced
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Salad croutons, optional

Steps:

In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHEF JOHN'S GAZPACHO

Chef John's Gazpacho image

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

Ingredients

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

Steps:

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

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.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

QUICK GAZPACHO

Quick Gazpacho image

Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups vegetable juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
8 to 10 drops hot pepper sauce
1 package (6 ounces) seasoned croutons
1 medium cucumber, peeled and diced
1 medium green pepper, diced
1 bunch green onions with tops, sliced

Steps:

In a large bowl, combine first seven ingredients. Cover and refrigerate overnight. , Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.

Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 811mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

GAZPACHO

Gazpacho image

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

4 cups tomato juice
2 cups chopped seeded peeled tomatoes
1 cup diced green pepper
1 cup diced celery
1 cup diced seeded cucumber
2 garlic cloves, minced
1/2 cup diced onion
1/3 cup tarragon vinegar
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 96 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CAJUN GAZPACHO -- ENOUGH FOR A CROWD!

Cajun Gazpacho -- Enough for a Crowd! image

This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.

Provided by Sherrybeth

Categories Vegetable

Time 1h25m

Yield 20-25 serving(s)

Number Of Ingredients 11

Ingredients

10 cups ripe tomatoes, peeled and diced
3 cups cucumbers, peeled and quartered
1/2 cup yellow bell pepper, diced
1/2 cup celery, chopped
3 cups tomato juice
5 tablespoons olive oil
3 tablespoons vinegar
3 tablespoons garlic, minced
3 tablespoons Tabasco sauce
2 tablespoons lemon juice
2 tablespoons creole seasoning (Tony Chachere's)

Steps:

Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
In a large serving bowl, pour the blended mixture and add the remaining ingredients.
Stir well and refrigerate for one hour before serving to allow flavors to meld.
SERVE COLD.

Nutrition Facts : Calories 58.8, Fat 3.6, SaturatedFat 0.5, Sodium 118.7, Carbohydrate 6.5, Fiber 1.4, Sugar 4, Protein 1.3

CAJUN GAZPACHO

Cajun Gazpacho image

Horseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it's one of the best starters you can have in the heat of the summer.-Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 25

Ingredients

6 medium tomatoes, seeded and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
3 celery ribs, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
6 green onions, cut into pieces
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1 bottle (46 ounces) tomato juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 to 4 tablespoons olive oil
1 pound peeled and deveined cooked medium shrimp, lump crabmeat and/or crawfish

Steps:

In a food processor, process the first eight ingredients in batches until finely chopped., In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight., Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

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