STRAWBERRY GAZPACHO
Strawberries add a fresh, fruity twist to this classic chilled soup. If you wish, choose your favorite herb to sprinkle on as a garnish and to boost the flavor. We recommend chives, basil, or thyme leaves, but many fresh herbs will complement this Strawberry Gazpacho.
Categories Soups & Stews/">Soups & Stews
Time 20m
Number Of Ingredients 12
Steps:
- In a food processor or blender combine the first six ingredients (through garlic). Cover and process 3 to 4 minutes or until very smooth. Add lemon juice, vinegar, and enough broth to achieve the desired consistency. Season with salt and black pepper.
- If desired, garnish servings with sliced strawberries, cucumber slices, and/or fresh herbs.
STRAWBERRY GAZPACHO WITH JICAMA SALAD
Steps:
- Directions To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. yield: 24 cups To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper. yield: 8 cups Plating the Dish Mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball and garnish with a small sprig of thyme
STRAWBERRY & JICAMA SPINACH SALAD FOR TWO
This is a wonderful light salad. I love strawberries and spinach salads with balsamic dressing. This gives the extra crunch from the jicama. Great anytime of the year you want something light and refreshing. Add grilled chicken to make it a full meal.
Provided by Barbara Kavorkian
Categories Other Salads
Time 20m
Number Of Ingredients 14
Steps:
- 1. In a tightly covered pint canning jar or container, shake all the dressing ingredients together.
- 2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama or apple into about 1x 1/4-inch sticks. Wrap remaining jicama or apple and refrigerate for another use.
- 3. Peel the kiwi. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and lightly pat dry. Remove the leaves and cut the berries lengthwise into slices.
- 4. If spinach salad is not trimmed and cleaned, remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.
- 5. In a large salad bowl, place the spinach, strawberries, jicama or apple sticks and kiwi slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. Top with 1/2 chicken breast and walnuts if desired. To keep salad crisp, serve immediately.
STRAWBERRY GAZPACHO
From Womans Day magazine. Easy to prepare and may be partially made the previous day. Very nice on a hot day. Prep time includes two hours chilling time.
Provided by Tootsie
Categories Strawberry
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dice 1 c.
- strawberries.
- Combine in a small bowl with mango and kiwi.
- Reserve and refrigerate 1/2 cup.
- Pure remaining strawberries with sugar in food processor until smooth.
- Pour into a bowl; stir in grape juice and lime juice and remaining diced fruit.
- Refrigerate at least 2 hours.
- To Serve: Ladle gazpacho into individual bowls.
- Top with yogurt, then reserved fruit.
Nutrition Facts : Calories 374.7, Fat 2, SaturatedFat 0.5, Cholesterol 1.5, Sodium 30.5, Carbohydrate 90.6, Fiber 8.7, Sugar 78.1, Protein 5.1
GAZPACHO SALAD
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY GAZPACHO
Classic gazpacho using strawberries instead of tomato.
Provided by Levi Ruiz
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 22
Steps:
- Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
- Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
- Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 31.4 g, Fat 12.4 g, Fiber 10.1 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 605.2 mg, Sugar 14.4 g
STRAWBERRY JICAMA SALAD
This is a wonderful salad to have when strawberries are at their peak.You may also add papaya,mango, or kiwi to the salad.We like this in the summer with BBQ, Mexican food, or anything grilled. Originally from the "Best of the Best From Arizona" cookbook.
Provided by Leslie in Texas
Categories Strawberry
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl combine the salad ingredients.
- Whisk together the dressing ingredients.
- Pour dressing over salad and toss well; serve.
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