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
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
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.
SOUP NAZI GAZPACHO
This is extremely simple and absolutely delicious recipe. I got it from a magazine years ago that had an article about the show Seinfeld (which I never watched, because I couldn't understand the jokes, being that I was raised in Brazil). If you like tomatoes and avocados, you will love this.
Provided by EURrosa1
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients. Refrigerate until chilled before serving.
Nutrition Facts : Calories 143.6, Fat 7.9, SaturatedFat 1.1, Sodium 511.2, Carbohydrate 18.9, Fiber 6.3, Sugar 8.8, Protein 3.5
GAZPACHO
Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Soup, Starter, Supper
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.
Nutrition Facts : Calories 134 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.48 milligram of sodium
SOUP NAZI'S SEAFOOD BISQUE
This recipe is from that lovable NY "Soup Nazi", Al Yeganeh. "Customer Rules: Pick the soup you want, have your money ready and move to the extreme left after ordering!"
Provided by quotFoodThe Way To
Categories Lobster
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the white wine, bay leaf, onion, garlic and celery in a large
- stock pot over medium heat. Boil. Add the lobster, cover the pot.
- and steam for 10 minutes. Remove the lobster, set aside and cool.
- Add the shrimps to the boiling broth, cover the pot and steam for
- 5 minutes. Remove the shrimps with tongs, set aside and cool.
- Add the mussels, cover the pot and steam until they open,
- about 5 minutes. Remove the mussels with the tongs,.
- extract the meat and discard the shells.
- Add 2 cups of water to the liquid in the pot, bring to a boil and
- add the scallops. Cover the pot, and steam for 3 minutes.
- Remove the scallops with the tongs.
- Extract the lobster meat, reserving the shells. Peel and devein the
- shrimps, reserving the shells. Chop the meat into bite-size pieces,
- cover and set aside.
- Return the lobster and shrimp shells to the broth and add 2 more
- cups of water. Bring to a boil, then reduce heat to simmer for
- 30 minutes. Strain the broth and return it to the pot. Discard shells.
- Bring the broth to a simmer over low heat. Add the cream, milk and
- herbs and simmer until mixture thickens slightly, about 5 minutes.
- Add the seafood and simmer for 2 minutes. Stir in the spinach and
- carrots and simmer another 2 minutes to just wilt the spinach.
- Season with salt, pepper, and lemon juice. Serve hot.
Nutrition Facts : Calories 851.2, Fat 63.2, SaturatedFat 38, Cholesterol 376.9, Sodium 691.3, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 41.6
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