Zesty Gazpacho Recipes

ZESTY GAZPACHO SALAD

Zesty Gazpacho Salad image

This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. -Teresa Fischer, Munster, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

2 medium zucchini
2 medium tomatoes, chopped
1 small ripe avocado, chopped
1 cup fresh or frozen corn, thawed
1/2 cup thinly sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon ground cumin

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY TEQUILA SHRIMP GAZPACHO

Zesty Tequila Shrimp Gazpacho image

This is another one of my "twisted" recipes. That is to say a traditional recipe, that I have put my own twist to. (Prep time does not include time to chill.)

Provided by Berts Kitchen Witch

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 ounce tequila
1 lb small shrimp (cooked)
1 small purple onion
1 small green bell pepper
2 large cucumbers
2 large celery ribs
6 small roma tomatoes
3 garlic cloves (minced fine)
4 cups tomato juice
4 1/2 cups v 8 spicy vegetable juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup green onion (sliced)

Steps:

Wash vegetables.
Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
Place chopped vegetables into a large bowl.
Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
Stir in lime juice and red wine vinegar.
Stir in tomato juice and V-8 juice.
Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend).
To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.

ZESTY GREEN GAZPACHO

Zesty Green Gazpacho image

A splendid no-cook soup that will awaken taste buds dulled by summer heat. This soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. This soup is a great first course for a Mexican or Southwestern-style meal.

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 large cucumbers, peeled, quartered lengthwise, and seeded
1 large green bell pepper
6 romaine or large curly green leaf lettuce leaves, coarsely chopped
2 scallions, white and green parts, coarsely chopped
1/3 cup fresh cilantro leaves
1/2 cup store-bought salsa verde (tomatillo sauce)
1 mild or hot fresh green chili pepper, seeded and minced
Juice of 1 lime
1 teaspoon ground cumin
1 recipe Vegan Sour Cream (page 7)
1 to 2 cups rice milk, as needed
Salt and freshly ground pepper to taste

Steps:

Finely chop about half of one cucumber and half of the bell pepper and set aside. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro. Process until pureed, with a little texture remaining. Transfer to a large serving container.
Stir in the reserved cucumber and bell pepper, followed by the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk. Stir well to combine. Add more rice milk as needed to give the soup a slightly thick consistency.
Season with salt and pepper. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
Per serving:
Calories: 100
Total fat: 2g
Protein: 5g
Fiber: 3g
Carbohydrate: 17g
Cholesterol: 0mg
Sodium: 200mg

ZESTY GAZPACHO SALAD

Zesty Gazpacho Salad image

Make and share this Zesty Gazpacho Salad recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 medium zucchini, chopped
2 medium tomatoes, chopped
1 avocado, chopped
1 cup frozen corn kernels
1/2 cup thinley sliced green onion
1/2 cup picante sauce
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon vegetable oil
3/4 teaspoon garlic salt
1/4 teaspoon cumin

Steps:

In large bowl, combine the first 5 ingredients.
In small bowl, mix remaining ingredients; mix well.
Pour over vegetables; toss to coat.
Cover and refrigerate.

Nutrition Facts : Calories 127.7, Fat 7.7, SaturatedFat 1.1, Sodium 143.8, Carbohydrate 15.3, Fiber 4.7, Sugar 3.4, Protein 3.2

SPICY GAZPACHO

Spicy Gazpacho image

Categories Soup/Stew Onion Tomato Vegetable Summer Chill Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

2 cups diced seeded peeled cucumber
1 cup chopped celery
1 cup chopped green onions
1 4-ounce can chopped mild green chilies
3 14 1/2-ounce cans diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 garlic cloves

Steps:

Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

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