GAZPACHO IV
A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 8h25m
Yield 8
Number Of Ingredients 18
Steps:
- In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
Nutrition Facts : Calories 52 calories, Carbohydrate 7.9 g, Fat 2.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 495.6 mg, Sugar 4.8 g
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
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.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
SHRIMP GAZPACHO WITH BASIL CROUTONS
Steps:
- In a blender or food processor purée half of large tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeño. Transfer purée to a bowl and stir in cherry tomatoes with remaining chopped large tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. (Chill gazpacho, covered, at least 3 hours and up to 1 day.)
- In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. (Shrimp may be cooked 1 day ahead and chilled, covered.) Chop shrimp and stir into gazpacho.
- Before serving, thin gazpacho with ice water and top with croutons and garnish.
- For basil croutons:
- In a blender or small food processor purée basil and oil and season with salt and pepper to taste.
- Preheat oven to 350°F.
- On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.
SEAFOOD GAZPACHO
This soup is cool, refreshing and delicious on a hot summer day. Use vine ripe tomatoes for the best results.
Provided by Geema
Categories Crab
Time 25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine the bread crumbs and garlic and set aside.
- Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl.
- Pour in the tomato juice and lime juice and stir to combine.
- Add the bread crumb mixture and stir in the oil.
- Puree half the soup in a food processor or blender and stir it back into the half that is not pureed.
- Season with cumin and salt and pepper to taste.
- Refrigerate until cold.
- Just before serving, stir in the crabmeat and avocado.
Nutrition Facts : Calories 313.5, Fat 15.8, SaturatedFat 2.4, Cholesterol 88.3, Sodium 594, Carbohydrate 30.6, Fiber 4.6, Sugar 9.8, Protein 15
SUMMER GAZPACHO WITH GARLIC CUMIN SAUCE
This is a refreshing chilled soup that combines the best of summer in one bowl and is topped off with a cooling sauce. Accompany it with grilled or toasted crusty bread. From Cooking Pleasures magazine.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
- In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
- Note:.
- Remove the veins and seeds in the serrano chile for a milder flavor.
Nutrition Facts : Calories 123.2, Fat 5, SaturatedFat 1.2, Cholesterol 4, Sodium 741.2, Carbohydrate 17.7, Fiber 4, Sugar 11.6, Protein 4.1
GAZPACHO WITH CUMIN, BASIL, AND CRABMEAT
The ultimate summertime soup. This recipe comes from the always lovely Windsor Court Hotel in New Orleans. My favorite hotel in the big city. I love this soup. I could eat this any time of year but do prefer it on a hot day with a chilled dry white wine.
Provided by Penny Stettinius
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the tomatoes, garlic, cucumber, onion, bell pepper, cayenne, cumin, vinegar, and oil in a blender or food processor fitted with the metal blade and puree on high for 1 minutes, or until the mixture reaches the consistency of tomato soup.
- Season with salt and pepper, cover, and chill in the refrigerator for at least 1 hour.
- Place four glass serving bowls in the freezer to chill.
- Refrigerate the crabmeat until ready to use.
- When the soup is thoroughly chilled, remove from the refrigerator and stir well.
- Pour equal portions into the four chilled bowls.
- Spoon an equal portion of crabmeat into the center of each and sprinkle with the minced basil.
- Serve immediately.
Nutrition Facts : Calories 187.1, Fat 11.2, SaturatedFat 1.6, Cholesterol 44.2, Sodium 175.7, Carbohydrate 11, Fiber 2.6, Sugar 5.8, Protein 12.3
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GAZPACHO WITH CRAB MEAT RECIPE | DELICIOUS. MAGAZINE
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- Whizz ½ cucumber, red onion, fresh tomato juice, olive oil, ½ red pepper and sherry vinegar in a processor until smooth. Season.
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- Easy Summer Gazpacho. A simple, vibrant gazpacho recipe that uses a basil pasta sauce as a shortcut. Loaded with fresh vegetables and herbs, this makes the perfect cold soup for summer.
- Chef John's White Gazpacho. This silky soup uses leeks rather than tomatoes to create a flavor base. Blanched almonds, grapes, and creme fraiche combine for a smooth, elegant white gazpacho option.
- Gazpacho Verde with Burrata Cheese. A generous amount of basil creates a bright, intensely flavorful experience that will leave you wanting more.
- Quick and Fresh Gazpacho. "Fresh and light," says home cook cowgirl. "I used lemon juice instead of the vinegar as suggested and topped ours with some diced cucumber for crunch and a tablespoon of nonfat Greek yogurt to give it some zip."
- Dill Gazpacho. This top-rated recipe has all of the elements of a great gazpacho: a tasty blend of garden-fresh vegetables, a big splash of vinegar, and fragrant herbs to balance the flavor.
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- Julia's Watermelon Gazpacho. A sweet and spicy spin on traditional gazpacho. Watermelon, jalapeños, and and mint make for a refreshing dish that shines as a first course.
- Cucumber Gazpacho. "This summer-ready gazpacho tastes cucumber forward with an underlying sweetness from the honeydew melon and honey, and the sherry vinegar sharpens those flavors," says recipe creator Elizabeth Mervosh.
- Chef John's Gazpacho. Chef John's gazpacho takes traditional ingredients and amplifies them with green onion, lime juice, and Worcestershire sauce for a mouthwatering result.
- Green Gazpacho. A melon-based gazpacho that will win over cold soup skeptics. Bursting with sharp and tangy flavors, this recipe is ready in under an hour.
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